Since Zucchini is in Season...

Here a couple of things you can try...

Zucchini and Eggs

My mom has been cooking this since I was very little, so I didn't have a chance to think that zucchinis were gross. My aunts love growing things in their garden (unfortunately, I didn't inherit a green thumb, but anyway...). We always had plenty of zucchini in the summer. I was used to this recipe as well as plenty of Zucchini Bread.

Anyway, for zucchini and eggs you'll need:

1 small zucchini or 1/2 large one (cut in half and thinly sliced)
1 small onion (cut in half and thinly sliced)
6 eggs
1 TBSP. milk
salt and pepper
butter

In a small skillet over low heat add approx. 1 TBSP. of butter. When butter is melted add the zucchini and onions. Let them saute until zucchini is very soft and onions are transparent. This usually takes about 10 minutes or less.

In the meanwhile, crack your eggs into a large bowl. Add milk and salt and pepper to your liking. Beat until lightly frothy on top.

When zucchini and onions are done, remove from pan and set aside. Add your eggs to the pan and scramble as normal. Everyone scrambles their eggs differently so if you like it a certain way, by all means use your way. Just add the zucchini and onions and mix through right before your eggs are ready to come out. In other words while the eggs are formed but still wet.

I like to pour my eggs into the pan and let them set a bit and then as they sit pull them in from the sides and bottom making sure they're not sticking. I'm sort of folding the eggs over onto themselves. I'm not a constant scrambler. I like to cook them nice and slow to get a very soft, but cooked result.

Enjoy!

For dinner if you still have plenty of zucchini, try this recipe: Lasagna Soup

It's delicious!!!