Ingredients:
• 2 shallots, peeled and sliced
• 2 zucchinis, peeled and sliced
• 2 eggs
• 1/3 c. milk
• 1/3 c. cream
• 2 Tbs. Hojiblanca Olive Oil
• 2 Tbs. Bella Cucina Artichoke
• Lemon Pesto
• A pinch of Himalayan Pink Sea Salt (fine)
Preparation: Preheat oven to 350F. Peel and slice shallots and zucchini. Saute shallots and zucchini in olive
oil until lightly browned. Add salt and continue cooking until zucchini are tender; then add the pesto. Beat the eggs in a mixing bowl, add the milk and cream. Stir in the zucchini. Pour mixture into a gratin dish and bake for approximately 25 minutes at 350F.
*An original Carter & Cavero recipe adaptation from Bella Cucina
