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Mom's Ciambotta Recipe

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This recipe for Mom's Ciambotta, by , is from The Nickerson/Valente Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cristina Zajac


1 Sweet onion, sliced
1 can diced tomatoes
Olive Oil
5-10 sausages sliced into small round pieces (pork or chicken)
jar tomato sauce
Pinch of crushed red pepper, to taste
2-3 Medium Zucchini, (quartered length-wise and cut across)
4 Large eggs
Shredded mozzarella/Parmasean
Black Pepper

Preheat oven to 400

Heat oil in a large deep frying pan
Cook Sausage over medium heat until no longer pink (about 5 minutes)
Stir in onion & cook until golden & soft (about 5 minutes)
Add tomatoes, sauce, red pepper, black pepper & salt. COver & cook over medium-low heat for 20 minutes.
Add zucchini - cover & cook about 15 minutes until tender
Add basil
If mixture is watery, boil uncovered for 5 minutes.

Spoon zucchini mixture into a baking pan or caserole dish.
Make 4 indents with a large spoon and break 1 egg into each spot.
Sprinkle with cheese
Bake at 400 for 12-15 minutes until cheese is melted and eggs are cooked to desired consistency.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr & 15 min




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