Zucchini and Eggs

May 5, 2008 | Filed Under Zucchini, Mediterranean Cooking in Alaska, Vegetables, Eggs 

 

 

I found this very easy and delightful Greek recipe on Laurie’s wonderful blog, Mediterranean Cooking in Alaska.  I already had the basic ingredients (zucchini, eggs, lemons, onions, feta cheese. and bread) so I made it for dinner.  With this simple recipe, I was happy I didn’t have to exert a lot of energy in the kitchen after a long day’s work.  The only things missing were the olives and a glass of ouzo but my dinner was still delicious.   ;-)   Perhaps I shouldn’t point this out but the zucchini slices are supposed to be nicely browned but as I was preparing it, I was too hungry to wait for it to properly brown.  It still tasted good — brown or not.

Paz

 

Zucchini and Eggs
Serves 2 as a main course or 4 as part of an appetizer spread
Mediterranean Cooking in Alaska


2 medium zucchini (1 pound)
3 Tbsp. olive oil
Salt
Freshly ground black pepper
1/2 cup diced yellow onion, 1/4” dice
4 eggs
Lemon wedges

Cut the zucchini in 1/2” slices. Season with salt and freshly ground black pepper. Heat the oil in a skillet and add half the zucchini in a single layer. Cook, without disturbing, until the zucchini is browned on the bottom; turn the zucchini over and brown on the second side. Remove to paper towels to absorb excess oil. Repeat with the remaining zucchini.

In the same pan, adding olive oil if necessary, sauté the onions, lightly seasoned with salt and freshly ground black pepper, until they soften and begin to turn golden. Add the cooked zucchini and gently mix the zucchini and onion. Spread the vegetables out evenly over the bottom of the skillet.

Whisk together the eggs, and pour evenly over the zucchini. Sprinkle with a little salt and freshly ground black pepper. Cover, turn down the burner, and cook over low heat until the eggs are set. Slide the Zucchini and Eggs onto a serving platter, cut into quarters, garnish with lemon wedges, and serve immediately.

Zafiris serves Zucchini and Eggs with slices of feta cheese, olives, bread, and a glass or two of ouzo.
 

 

 

 

 

 

 

 

 

 

 

Comments

10 Responses to “Zucchini and Eggs”

  1. Kalyn on May 6th, 2008 12:06 am

    I knew I wanted to make this when I saw it on Laurie’s blog. Your version looks fantastic, browned zucchini or not!

  2. Lydia (The Perfect Pantry) on May 6th, 2008 7:01 am

    I probably wouldn’t want to wait for it to brown, either! Looks delicious, Paz.

  3. Tracy on May 6th, 2008 7:22 am

    DELICIOUS, Paz! I couldn’t have waited either ;o) And thanks for the link! Happy Day ((HUGS))

  4. Paz on May 6th, 2008 11:31 am

    Hi Kalyn: Thank you! ;-) ;-) Try it when you get a chance, I think you’ll like it!

    Hi there, Lydia: LOL! Thanks!

    Hi Tracy: Thanks! And Happy Day to you, too.

    Happy Day to everyone!

    Paz

  5. Laurie Constantino on May 6th, 2008 2:41 pm

    This looks wonderful, Paz - I’m so glad it turned out well for you. As for the browning, the test of good food is how it tastes not how it looks like! And since you liked it, it was a big success!

  6. jasmine on May 6th, 2008 8:06 pm

    Courgettes, eggs…yummy yummy!

    j

  7. Rebecca on May 7th, 2008 11:45 pm

    Hi, Paz! This recipe is similar to one of my mother in law’s-a great way to use all that late summer zucchini!

  8. Simona Carini on May 8th, 2008 3:10 pm

    Interesting pairing with feta. Good looking dish!

  9. Saffron on May 9th, 2008 6:39 am

    Hi Paz! How are you?
    I like this recipe, I think it’s just what I would like to eat now in a terrace qith this wonderful sun!
    Good tip.
    Baci

  10. Sylvia on May 10th, 2008 5:25 pm

    Looks great , Paz, I love , love zucchinis and easy Mediterranean recipes also :roll:
    Bookmarked

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