Healthy Cooking Thursday: Zucchini and Eggs

By Chef Lisa
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Post number two in our Zucchini-palooza series!  (Check out Robyn's healthy Zucchini Fries recipe from yesterday.)

Vermont is an interesting place to garden.  The tomato and potato blights wreak havoc (sometimes), slugs and bugs are hungry and prolific, and the cabbage worms make cruciferous veggies impossible really difficult to bring to harvest.  (If anyone has a good tip to eradicate them, please comment!)  But one thing is for sure; the Green Mountains are a good place to grow squashes.  During this time of year, Vermonters are more likely to lock their vehicles than they do in other seasons to avoid returning to find someone left oodles of zucchini in there.  It's almost silly to grow zucchini, frankly, because so many other folks are begging everyone to take some…please!!!

With this plethora of zucchini on hand, it forces a bit of creativity.  Zucchini bread, grilled zucchini, stuffed zucchini, zucchini pizza, chocolate zucchini cake (woot woot!), roasted zucchini, zucchini tarts…there are so many ways to sneak this prolific green squash into dishes (and really, you can replace the zucchini with yellow summer squash in most cases).  Today I bring you one of my hubby's favorites, a delightful and quick summer meal with Italian flair.  Of course, the zucchini can be replaced with any number of vegetables, most notably broccoli raab.  And while some folks who come across this blog seeking womens weight loss advice might be tempted to only use egg whites in this dish, I say Don't Do It!   Stop dieting, start living.  Eat the yolk.

Zucchini and Eggsserves 2

1 tablespoon olive oil (not extra-virgin)

1 medium zucchini, cut into a small dice

2 cloves garlic, minced

dash of dried basil

dash of red pepper flakes

4 eggs, whisked

salt and freshly ground pepper to taste

Place a large saute pan over medium-high heat and allow to get hot.  Add the olive oil and immediately saute the zucchini, stirring occasionally until just barely cooked.  Add the garlic and cook another 30 seconds or so.  Add the dried basil and red pepper flakes and stir for twenty seconds; this toasts the dried seasonings and makes for a richer flavor.  Add the whisked eggs and stir constantly until they are cooked to the point that you like.  Remove to two plates, season with salt and pepper, and serve with toast or potatoes and a nice side salad.  Garnish with balsamic vinegar if you're feeling zesty.  Happy Zucchini Time!

How do you like to use up a plentiful zucchini crop?

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