Zucchini plants look harmless enough. That is until they start heavy production about August. Then, the garden gets overrun. That is why we thought we give you a simple recipe for reducing your surplus, so simple it is easy to overlook.
We call this the zucchini scramble, and there are many variations. You can add cheese, peppers, and mushrooms. Or, you can make it into a frittata – even add some slices of avocado. Any way you scramble it, eggs are a perfect pairing for your surplus zucchini.
- 2 Medium Zucchinis, grated
- 1 Shallot, minced
- 1 Clove Garlic, smashed and minced
- 1 Tbs Butter or Olive Oil
- 6 Eggs, beaten
- 1/2 Cup Cheese, shredded (optional)
- Salt and Pepper, to taste
Grate the zucchinis into a bowl. Then, in a separate bowl, beat the until the yolks mix with the whites. Set both aside. Mince the shallot and the garlic, and saute in the butter. Add the zucchini and continue to saute until cooked through. Finally, add the eggs and any cheese, salt, and pepper, and scramble to your desired consistency. Enjoy!