First a pal stopped by to say hi and offer me some garden goodness – zucchini just picked. Then my neighbor Zia Vittoria walked in with an apron full of – you guessed it – zucchini just picked. Not wanting to be ungrateful for the bounty, I hugged each zucchini carrier and said “I can’t wait to cook this.” Then I walked into my kitchen and added the zucchini to the growing pile on the counter. “Jack,” I bellowed, “tonight all we are eating is zucchini.”
Like an early explorer, I searched high and low for yet another way to use this abundance of zucchini. Nope, no more batter fried zucchini. Nah, not interested in zucchini bread. Yuck, I have done the turn it into spaghetti strands and pretend it is full of carbs. Boing! Then I remembered I had read a super easy and great looking recipe on FaceBook.
You know how people like recipe pages on FaceBook, you read them for a nano second and then can never find them again? That really, hasn’t happened to you? I had remembered seeing this recipe liked by a couple of foodie friends. It required tossing the zucchini with eggs. Not a scrambled egg dish or a frittata or an omelet but a creamy yummy looking zucchini dish. Could I find the recipe again? Did I remember the name? Did I remember the names of the foodies who liked the page? NO!
I did remember the pictures! Paper thin slices of zucchini in a frying pan and a hand pouring some melted butter and olive oil on them. A pot of broth on the stove and a scoop. Egg scrambled with parsley. A half a lemon being squeezed. Parmesan cheese. Now, what order were those pictures in???
Off I went to try to recreate the creamy yummy zucchini recipe. Yup, I made some mistakes, but that made the evening interesting. I would have taken pictures but my hands were busy.
- Cut thin slices of the zucchini – leaving the skin on for the cool green color.
- Dump the slices in a frying pan.
- Melt a wee bit of butter and add a wee bit of olive oil. Then toss this over the top of the zucchini and mix it up. My first mistake was too much oil and butter. When the zucchini cooked down there was too much liquid . A little amount is plenty.
- Sauté the zucchini for a wee bit and had about 1/2 cup of vegetable broth. Again, I screwed up with my “more is always better” mindset. I used about 1 cup and had to drain the soggy things.
- When the zucchini is almost cooked, toss on some fresh ground pepper and salt.
- Squeeze 1/2 a lemon and strain out the pits and pulp.
- Beat 2 eggs with thinly chopped parsley. For sure only 2 eggs – the picture showed two yolks. When it is frothy, toss in the lemon. I thought that the lemon would make it curdle or do something weird. But it didn’t.
- Think spaghetti carbonara! Stir the beaten egg, parsley and lemon mixture into the cooked zucchini. Make sure there is not a lot of extra liquid! Remember my over liquid mistakes. How did I rectify it? I made a second batch with hardly any liquid. Two days later I made a third batch – yes I am binging on this dish. Thinking outside the box, I got out the colander, tossed the cooked zucchini in it and let it totally drain. Then I put it back in the frying pan and added the egg mixture. Voila! It was magic.
- Now, toss a healthy handful of Parmesan cheese into the mixture and serve.
I don’t have a picture. I know it sounds strange – but I was in comfort food heaven. It was the Mac and Cheese of vegetables and didn’t have hardly any bad stuff in it. Why am I writing this? So that I remember what I did and can make it again tonight, next week and whenever I want Creamy Yummy Zucchini.