Zucchini and eggs are the perfect quick lunch.
Yay! It’s zucchini season again. During the summer I never once look in the fridge at a pile of zucchini and think, what am I gonna do with that before they end up in the compost pile. I’m thrilled because of one thing–my mandolin, an Oxo that costs about 70 bucks.
I like it okay, almost as much as my cheap slicer that cost about 10. Whatever you use, zucchini sliced in perfect very thin even discs tastes about ten times better than thick chunks, sticks, or rounds. They’re everything, both firm and tender, whether raw or lightly cooked.
Check out our lima bean puree with zucchini. The puree is fabulous, but just a pile of green mush without the tender, crisp raw zucchini slices scattered on top.
This Japanese mandolin rocks. It’s cheap and works great. I’d slice the zucchini a little thinner next time.
My friend Joan DiBaggio described her mother’s classic Italian zucchini method to me awhile back and it’s been my favorite easy hot lunch or dinner for one or two ever since. The nice little discs are simply cooked in olive oil with sauteed onion. Add a beaten egg and stir until the zucchini is just tender and the egg cooked. Takes about five minutes, tops. Now sprinkle on the Parmesan and lots of fresh ground black pepper. Scale up the recipe as needed, exact measurements aren’t necessary.
- Olive oil
- 1/2 small onion cut into slivers
- 1 medium or two small zucchini, very thinly sliced
- 1 or 2 eggs
- Grated Parmesan cheese
- Heat the olive oil in a skillet. Add the onion and cook over medium-high heat until lightly browned, about 5 minutes.
- Add the zucchini and cook about 3 minutes or just until slightly softened.
- Whisk the egg in a small bowl and pour it into the pan. Sprinkle with salt.
- Stir and cook until the egg is set. Sprinkle with the cheese and season black pepper.
- Makes about 2 servings.