Best Zucchini And Eggs Recipes

ZUCCHINI AND EGGS

Steps:

• Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

ZUCCHINI "HASH BROWNS" AND EGGS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
• Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
• Sprinkle with the remaining parsley and serve.

SCRAMBLED EGGS WITH ZUCCHINI AND FETA

Steps:

• Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
• Cook and stir until eggs are set, about 5 minutes.

BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON

Steps:

• Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
• Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
• Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
• While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.

ZARANGOLLO - SCRAMBLED EGGS WITH ZUCCHINI AND ONION - SPAIN

Steps:

• Heat 2 tbsp of oil in a pan over medium-high heat and add the onion and garlic, reducing the heat to medium and cook until they are soft and translucent.
• While the onion is cooking, add the other 2 tbsp of olive oil to another pan and heat over medium-high heat and add the cubed zucchini and cook for 10 minutes.
• Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.
• Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables.
• Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables.
• The eggs will be broken up when then are done.

ZUCCHINI "HASH BROWNS" AND EGGS WITH BERRY-NANA SMOOTHIE

Steps:

• For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.
• For the "hash browns": Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the vinegar, squash, 3/4 teaspoon salt and some pepper, and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
• Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
• Divide the "hash browns" and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast.

ZUCCHINI SQUASH AND EGGS

Steps:

• Chop zucchini, onion and garlic.
• Heat olive oil over medium heat, add onions. Cook until slightly browned or soft.
• Add zucchini, cook for about 4 minutes.
• Add garlic, stirring frequently until fragrant, about 3 more minutes.
• Add whisked eggs, stirring frequently until scrambled.
• Top with Parmesean cheese, stir and serve! Salt and pepper to taste if necessary.

ZUCCHINI SALAD WITH POTATOES, BOILED EGGS, AND RED ONION

Steps:

• Put the whole, unpeeled potatoes in a pot of boiling unsalted water to cover. Bring to a boil, cooking steadily-but not violently-for 20-25 minutes. Test for doneness-the potatoes should be easily pierced with a fork. Don't let them crack or get mushy on the outside.
• When they are just cooked through, remove them, sprinkle the 1/4 teaspoon salt over them, and let cool.
• If you are using uncooked zucchini, cook them along with the potatoes, removing them after 20 minutes.
• Trim the ends of the zucchini and cut them crosswise into rounds, about 1/2 inch thick. (If the squash are "fat," first slice them lengthwise to form half-round or quarter-round pieces.) Peel the potatoes and cut roughly into 1-inch chunks, about the size of the zucchini pieces. Peel the eggs and cut into wedges.
• To finish the salad, toss the squash and potato pieces together in a bowl, scatter the egg wedges and onion slices on top, and toss lightly. Drizzle over all the olive oil and the vinegar, sprinkle on the salt and grinds of pepper, and toss thoroughly to distribute the seasonings.
• Serve right away.
• Zucchini are most flavorful and appealing when they are young and firm. For all the dishes in this chapter, choose unblemished squash, about 6 inches long and no fatter than 2 inches in diameter. Three zucchini of this ideal size weigh about 1 pound.

MODIFIED SPANISH TORTILLA WITH EGGS, POTATO, ZUCCHINI AND GOAT CHEESE

Steps:

• Use a mandoline to slice potatoes and onion, and shallot to about 1/3 inch thick. Slice zucchini on mandoline slightly thicker. No need to peel if using gold or other thin-skinned potatoes. I used half a brown onion and a giant shallot roughly equal in size. One regular brown onion should be fine but the shallot adds more depth
• Heat olive oil over medium high heat in a cast iron or nonstick pan that's oven safe, then crush the single garlic clove and add to the oil for flavor
• Test oil by putting in one slice of potato. When it bubbles, add potatoes, shallot, onion and some of the sage. Carefully stir to make sure all are coated in the oil. Continue to stir gently until potatoes are almost but not fully cooked. Don't let them brown. And they will absorb a good amount of the oil.
• Remove potatoes and drain on paper towels or the like. Salt to taste and sprinkle part of the chopped parsley. Add zucchini to the same pan in remaining oil. Sautee until crisp tender.
• Beat eggs in a bowl with paprika, salt, pepper, chopped savory, chopped sage and rest of chopped parsley, reserving some for garnish.
• Fry zucchini in same pan until crisp tender, then remove to drain. Clean pan of any crusted items from the frying. Leave 2 tablespoons of oil, and add a tablespoon of butter. All olive oil is fine and more traditonal.
• Let fried items cool somewhat, then add to beaten egg mixture along with parmesan, tossing gently with hands so the potatoes don't break up too much. Add crumbled boursain at the end so the crumbles stay somewhat distinct. Heat pan on medium and when warm gently transfer mixture in the bowl back to the pan. Smooth the top to create an even layer.
• Cook over medium low heat for 5-7 minutes. Then transfer pan to a preheated 225 degree over.
• Cook until eggs are set but not overcooked, approximately 15 minutes. Remove and let cool.
• Depending on the look you like, either slide tortilla onto platter, or put the platter over the pan and invert the tortilla. The latter is more traditional. The bottom with be a brown crust.spa

POTATO LATKES WITH ROASTED TOMATOES, ZUCCHINI AND FRIED EGGS

Steps:

• For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
• For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
• For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
• For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
• Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
• Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.

BITTER MELON, ZUCCHINI, AND EGGS

Steps:

• Mix bitter melon and 1 tablespoon salt together in a bowl. Let stand until water is drawn out of bitter melon, about 20 minutes. Rinse melon; squeeze out excess moisture with your hands.
• Heat butter in a 12-inch skillet over medium heat; cook and stir bitter melon, zucchini, bell pepper, sweet onion, and garlic in the skillet until tender, 10 to 15 minutes. Drain excess liquid; return vegetables to skillet.
• Combine eggs, sour cream, Parmesan cheese, melted butter, 1/2 teaspoon salt, and ground black pepper together in a bowl; stir until combined. Pour egg mixture over vegetable mixture; cook and stir over medium heat until eggs are set but still very moist, 5 to 8 minutes. Top with Cheddar cheese; cover and turn off heat. Allow to rest until eggs have set and cheese is melted, 2 to 4 minutes.

POTATO LATKES WITH ROASTED TOMATOES, ZUCCHINI AND FRIED EGGS

Steps:

• For the tomato stock:.
• Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
• For the roasted tomatoes:.
• Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
• For the zucchini:.
• Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
• For the latkes:.
• Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
• Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
• Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.