Zucchini and Eggs
One of the quintessential recipes of my childhood, zucchini and eggs make wonderful use of this summertime veggie and are made to be eaten in a sandwich!
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It’s summertime, so zucchini season must be here. If you have an abundance of zucchini and are wondering what else you can do with this ridiculously versatile vegetable, may I suggest you try these zucchini and eggs.
My mother often made zucchini and eggs when I was growing up, and she followed her mother-in-law’s (my late Nana’s) “recipe.” It’s old-school Italian (known as peasant food), which basically means they’re inexpensive to make and can feed a lot of hungry peeps.
What makes this recipe taste unique is the relatively generous amount—1/2 cup’s worth—of Pecorino Romano cheese that goes into it, which really flavors the naturally bland zucchini. I love zucchini, but it’s sort of like the tofu of vegetables. It needs good flavors to absorb and help it come to life.
These zucchini and eggs also call for garlic powder instead of fresh garlic. I once asked my mother why she didn’t use fresh garlic here, and she said it’s because the garlic powder adds a lot more flavor. She’s right. It infuses the zucchini and contributes to the unique taste of this simple, humble dish.
FYI: You can cook the zucchini until golden brown, but it’s not necessary. You also don’t have to worry about ensuring it holds its shape. It should really be buttery yellow, soft, and meld into equally soft scrambled eggs. Basically, this dish should be as tender as a baby’s bottom.
Moving on . . . .
When you finish cooking these zucchini and eggs, piling them between bread (ciabatta, Italian bread, or French bread all work well here) isn’t mandatory but highly encouraged. This recipe is made for it and totally becomes an old-school Italian-style sandwich.
Shopping List
- Extra Virgin Olive Oil
- Zucchini
- Garlic Powder
- Large Eggs
- Pecorino Romano Cheese
- Italian Flat-leaf Parsley (Optional)
Pro Tips
You can use skin-on zucchini: My mother always peeled the zucchini, and so do I, but leaving the skin on is perfectly fine.
Use Pecorino Romano cheese: Generic Parmesan won’t cut it here. This dish needs sharp Pecorino Romano! If you must use ordinary Parmesan, (A) please don’t tell me about it :), and (B) maybe use a little more than what the recipe calls for.
Use a cast iron pan, if possible: The zucchini will cook that much faster and more evenly. I recommend the coated ones.
Suggestions for Variations and Substitutions
- Garnish with minced fresh parsley, if desired.
- Add dried herbs, like oregano, to the zucchini.
- Add a pinch of red pepper flakes for some heat.
- Melt in some cubed fresh mozzarella or shredded part-skim mozzarella if you’re looking for that cheese pull.
Leftovers
Store in an airtight container in the refrigerator for up to three days. Reheat gently or eat at room temperature. Freezing it will turn it mushy, so I don’t recommend it.
Zucchini and Eggs
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large zucchini or 4 small to medium-sized, peeled and sliced into 1/8" rounds (See Note 1)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 6 large eggs, whisked
- 1/2 cup Pecorino Romano cheese, grated
- Handful Italian flat-leaf parsley, minced, optional
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-low to medium heat. Add the zucchini, sprinkle with the garlic powder, salt, and some freshly ground black pepper, and stir everything together. Spread the zucchini in an even layer (some overlapping is fine) and cook until it softens, 15 to 20 minutes.2 tablespoons extra virgin olive oil2 large zucchini or 4 small to medium-sized, peeled and sliced into 1/8" rounds1/2 teaspoon garlic powder1/2 teaspoon kosher saltFreshly ground black pepper
- Crack the large eggs into a bowl and whisk them thoroughly. Add the grated Pecorino Romano to the bowl, and whisk it into the eggs.6 large eggs1/2 Pecorino Romano cheese, grated
- Once the zucchini is soft, pour the egg mixture into the pan and stir it into the zucchini. Lower the heat so the eggs cook gently until they scramble and fully cook through, 3 to 5 minutes. Taste and add more salt, if needed. Remove the pan from the heat, and garnish with minced fresh parsley, if desired. Pile a portion of the zucchini and eggs onto some crusty bread for a legit sandwich. Enjoy!