Fried Zucchini with Egg

Cooking method

1. Step 1:

   

   How do you fry zucchini with egg? Gather all your ingredients. Young zucchini with thin skin and small seeds is best; with older zucchini, peel off the skin and scoop out the seeds. Eggs with deep orange yolks will make the dish look even prettier. Wash and dry the zucchini. Wash the eggs well, too — don't skip this, since the shells carry plenty of dirt and bacteria. Peel and mince the garlic.

2. Step 2:

   

   If your zucchini is young, you can leave the skin on — it's thin and packed with nutrients. Cut it into rounds about 1/4 inch (5 mm) thick. Larger zucchini is better peeled and seeded; in that case, cut it into wedges or cubes.

3. Step 3:

   

   Heat the vegetable oil in a skillet. Any oil will do, from budget sunflower to pricey olive — but if you're frying, it must be refined; only refined oil won't scorch in the pan.

4. Step 4:

   

   Add the sliced zucchini to the skillet and fry briefly, just 3–5 minutes.

5. Step 5:

   

   Add the minced garlic clove to the zucchini. I put mine through a press, but you can grate it or chop it with a knife.

6. Step 6:

   

   Salt the zucchini. This is also a good time to add any herbs or seasonings you like: ground pepper, herbes de Provence, rosemary, thyme, chili pepper, onion, or more garlic. Take your pick!

7. Step 7:

   

   Crack the raw eggs into a bowl.

8. Step 8:

   

   Salt the eggs lightly — remember you've already salted the zucchini.

9. Step 9:

   

   Whisk the eggs with a fork. You can stir in a little curry powder here to give the mixture some color.

10. Step 10:

    

    Pour the beaten eggs over the zucchini in the skillet.

11. Step 11:

    

    Cook the zucchini over low heat until it reaches the consistency you want. Make sure the eggs are fully set and not runny — you may need to cover the skillet for a couple of minutes.

12. Step 12:

    

    Serve right away. You can sprinkle it with freshly chopped herbs. Enjoy!