Sunday, August 16, 2009

Zucchini Scramble

I have to admit, almost all of my zucchini recipes consist of grating and sautéing zucchini, and then adding it to something.This recipe is a particularly simple version of that formula, with only eggs added to the zucchini. The result is surprisingly good, with an almost souffle-like consistency.

Zucchini Scramble

Serves 2

  • 2 tablespoons olive oil
  • 1 small green or Ronde de Nice zucchini, grated
  • heavy pinch salt
  • 2 eggs
  • pepper, to taste
  1. In a small skillet, warm olive oil over low heat. Add zucchini and salt.
  2. Cook, stirring, until zucchini has turned translucent.
  3. Beat the eggs and stir into zucchini. Stir slowly until eggs have set to a custard-like thickness. Don't wait until it looks dry, or it'll be rubbery!
  4. Add pepper and serve.

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