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Cooking + Entertaining

Eggs and zucchini: the recipe for a quick and light second course

Eggs and zucchini: the recipe for a quick and light second course



Extra virgin olive oil

eggs and zucchini I am a second course light and tasty, a delicious variation on the classic tortilla, even quicker to prepare. Ideal for the summer season, when the courgettes are tastier and more fragrant, they can be accompanied with a few slices of toasted bread: in this you will have a balanced food and satiating, ready in just a few minutes, which will win over even the little ones in the house.

To bring them to the table, just cut the zucchini into slices and cook them in a pan with a drizzle of extra virgin olive oil; separately, beat the eggs with latte, chopped mintSeason with salt and pepper and, once the courgettes are cooked, pour the mixture obtained into the pan and stir quickly, stirring constantly, just long enough for the eggs to cook. they freeze.

Soft and fragrant, eggs and zucchini are the winning solution even for those who are on a diet or pay attention to their figure. For impeccable result, break the eggs into a bowl, never directly into the pan; Lightly beat them with milk or cream and then pour them into a very hot pan, greased with a drizzle of oil or buttered. Move the pan continuously, so that they do not stick, and as soon as they begin to thicken, remove them from the heat: they must be soft and not annealed.

for one more version lighter, you can replace the cow’s milk with a vegetable drink without added sugar, such as soy or almonds, and avoid adding oil and cooking the zucchini with a drop of water. To make it tastier, you can also add minced spring onion or shallots to fry in a pan with a drop of oil.

If you don’t like mint, you can replace it with others aromatic herbs to taste, such as thyme, oregano or basil, flavor the egg mixture with a pinch of sweet curry powder or add one to two tablespoons of Parmesan cheese, to give the scrambled eggs more flavor. For fibrous touchinstead, add a diced thin slice or stretched cottage cheese, such as scamorza or smoked provola.

Find out how to prepare eggs and zucchini by following the step-by-step procedure and tips. Also try the eggs with tomato sauce and the eggs with asparagus Venetian style.

How to prepare eggs and zucchini

Wash the zucchini, peel them and cut them into slices about half a centimeter thick. 1.

Pour the oil into a nonstick skillet. 2.

Add the zucchini to the hot skillet. 3.

Salt rule, smell like ground pepper 4 and cook for 10-15 minutes.

In a bowl break the eggs 5.

pour the milk 6.

Beat everything with a fork. 7until a well blended mixture is obtained.

Add finely chopped mint to the zucchini. 8.

When the zucchini are cooked, add the beaten eggs. 9.

Cook the eggs for a couple of minutes, stirring continuously with a wooden or plastic spoon for even cooking. 10. Season with salt.

Transfer the eggs and zucchini to a serving plate, garnish with a few mint leaves, and serve piping hot. eleven.


Zucchini eggs can be stored in the refrigerator, tightly closed in an airtight container, for a maximum of 24 minerals.

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