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1/2 - 1/3 c. olive oil
4 firm zucchini, sliced (24 - 30 oz.)
4 cloves of garlic
3 T. dried basil
1/2 t. freshly ground black pepper
1/2 - 1 t. salt
1/4 t. oregano, dried
12 - 16 oz. spaghetti, cooked al dente
1/4 c. grated parmesan cheese
3 T. butter
3 large eggs, beaten
- Sauté zucchini slices in olive oil until golden brown on both sides
- Remove with slotted spoon and set aside
- Sauté garlic, basil, salt, pepper and oregano
- Return zucchini to pan and mix to coat with seasonings
- Beat eggs
- Add paremsan cheese to eggs and beat well
- Place hot, drained spaghetti in warm serving bowl
- Add butter to spaghetti and mix well to coat evenly
- Add beaten eggs with cheese to spaghetti and mix well. The hot spaghetti will cook the egg mixture
- Stir in the warm zucchini herb mixture
- Serve with more parmesan cheese
Serves 3 - 4
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