This week I posted another recipe in my recipebox.  It uses zucchini, basil, eggs, garlic, and olive oil, but really – the options are endless.  If you have Italian zucchini, use that for a more mild flavor.

My husband loves to cook up sliced zucchini for our brunches.   He’ll fry up some onion, add in the zucchini and then some eggs.  I prefer mine without the onion and including fresh basil from the garden.

But that is the cool thing about cooking – there are just so many variations.  And hence why sometimes it is so hard to write our recipes down because there isn’t really “one” way of preparing the dishes.

With this particular recipe, I cook the zucchini over high or medium high heat so there is some browning going on.  It takes about 5 minutes, unlike sauteing the zucchini over lower heat.  I like the zucchini a little firm – kinda like al dente, if you can even use that description for a vegetable.  Once the zucchini is a soggy mess – it is still good, but the texture is lost.

I like to fry my egg on the side, but you can certainly use scrambled eggs as well.  My husband likes his scrambled, and we use only egg whites to help cut back on cholesterol.

Another variation, is to include some ground beef in with the mix – omit the basil and use onions.  I mean, there are just so many options.

Give my zucchini recipe a try.

Let me know if you have other ideas too.  Would love to hear them.

Liz

Easy Italian Recipes

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