Zucchini, Basil & Eggs

  
    A perfectly flexible and easy Italian recipe for anytime - breakfast, lunch or dinner.
 
I like zucchini and eggs - it is very filling and of course healthy. I also like it with fresh basil leaves tossed in. However, my husband doesn't care for the basil all the time. He likes to use Romano cheese and lots of garlic, and onions. So we mix it up from time to time, sometimes just having zucchini only. That is the beauty of cooking - you are in control!
  Serves: 4  
   
 
 
 

 
  Ingredients   Italian Name  
  3 medium zucchini sliced into half moons (semi circles)   zucchine  
  2 garlic cloves crushed whole   spicchi d ' aglio  
  4 to 8 eggs (depends on how many you want - we tend to just eat egg whites.   uova  
  handful of fresh basil leaves torn   basilico  
  pinch of kosher salt   sale  
  extra virgin olive oil   aglio d'oliva  
         
         
  Instructions      
1. In a large saucepan, heat 3 Tablespoons olive oil over medium high heat.
2. Once hot add in the zucchini and toss so coated with oil.
3. Let cook for 5 minutes until slightly brown and still firm.
4. Add in a pinch of kosher salt, and basil leaves and stir.
5. Remove to a bowl and set aside. Keep warm with a lid or cover lightly with foil - allow steam to escape.
6. Add in a few more tablespoons of olive oil if need be.
7. Add eggs and fry until cooked to your preference. You can do fried eggs, or scramble them.
8. Place zucchini on plate and place egg on top.
   
  TIP #1: Add in 1/4 cup or less of romano cheese to add some extra flavor and texture.
  TIP #2: Try it without the basil and it tastes just as good - but use some romano or parmesan cheese.
  TIP #3: I typically avoid using salt if I don't have to, but in this case I recommend a pinch of salt to bring out the zucchini.
   
 
   
   
   
               
 

 

 
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