Zucchini and Eggs is something I’ve eaten this for breakfast, lunch, dinner, as a side dish and I don’t mind it cold the next day. Growing up, this was a staple! and it's very easy to make and like I said in the video, this recipe is more of a guideline as you can add or subtract as much as you like. But, if you aren’t sure, I wrote out a recipe for you to follow below.
ZUCCHINI AND EGGS (zucchini, eggs, cheese and breadcrumbs)
Recipe by Mark Calaminici | Food Loves Company
3 tbsp extra virgin olive oil
3 zucchini, sliced 1/2 inch thick
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
2 eggs, lightly whisked
¼ cup breadcrumbs (panko, regular, sourdough)
1 cup Parmigiano-Reggiano, finely grated
1. In a large skillet over medium-high heat, heat extra virgin olive oil. Add zucchini slices and season with salt, freshly cracked pepper and chili flakes. Sauté until tender, about 4-5 minutes.
2. Turn the heat up just a bit and create a tiny space in the center of the pan and pour the egg in. Fold and mix to cook the egg and make a scramble. Add panko and Parmigiano-Reggiano and toss to incorporate all ingredients. Plate and finish with some more Parmigiano-Reggiano. Enjoy!
Until next time, ciao!