When I was a kid, my mother, sister and I lived with my Italian grandmother for a bit before moving into our own digs. There are several food related memories from those days, as you might imagine.
My gram and gramp had a nice big garden. The primary crops were tomatoes, tomatoes, tomatoes and zucchini. There was no shortage of either. The tomatoes were earmarked for a year’s worth of tomato sauce put up into quart jars.
The zucchini, though, had more uses than I would’ve thought. My personal favorite was zucchini and eggs. I never would’ve thought to pair the two, but oh, boy, what a great meal. The recipe is simple:
Lots of zucchini, sliced thin
Butter (optional… I’ve used vegetable spray, too)
Diced onion (also optional, but I wouldn’t make this dish without it)
Eggs, scrambled
Sautee the zucchini and onion until both are tender. Stir in the eggs. Cook until the eggs reach your preferred doneness.
Serve!
I’ve added a little green pepper, fresh garlic scapes, fresh basil to this dish, too, and frequently top it with grated parmesan, romano reggiano, or asiago cheese. It’s remarkably flexible and is a great meal for anytime of the day. Also a quick, easy and delicious way to use up excess zucchini. I say ‘excess’, but from where I sit, there is no such thing as too much zucchini.
Photo credit: krossbow
