V0: described, not machine-verified
Zucchini in Broth & Yogurt
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Ingredients
- grated zucchini1 kg
- medium onion, minced1 medium onion
- broth1 cup
- Milk1 cup
- Eggs1-2 eggs
- oil2 tbsp
- Butter1 knob
- Salt and pepperto taste
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 190, protein 9, fat 12, carbs 13, fiber 3, sugar 10
Original steps
- Grate the zucchini, then sauté it in oil with the minced onion, salt, and pepper.
- You can also grate a potato along with a green bell pepper.
- Add the broth and milk; once boiling, transfer the vegetables and broth to a Pyrex dish, then top with whisked eggs seasoned with salt and pepper and a knob of butter.
- Bake in a medium oven until cooked through.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking