Zucchini And Eggs Food

ZUCCHINI WITH EGG

Steps:

• Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
• Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.

ZUCCHINI AND EGGS

Steps:

• In a skillet over medium-low heat, warm 2 tablespoons oil, add the onions and sauté until slightly translucent, about 4 minutes.
• Add the garlic and zucchini to the skillet and cook until the zucchini is browned, increasing the heat if needed, and stirring occasionally, 5 to 10 minutes. Use a slotted spoon to move the vegetables to a paper towel-lined plate to drain and discard any excess oil.
• Set the skillet over medium heat, add the remaining 2 tablespoons oil, then stir the vegetable mixture back into the skillet.
• Pour the eggs into the skillet and scramble with the vegetables until done to your liking, 3 to 5 minutes.
• Season to taste with salt and pepper and serve immediately.

ZUCCHINI "HASH BROWNS" AND EGGS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
• Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
• Sprinkle with the remaining parsley and serve.

SCRAMBLED EGGS WITH ZUCCHINI

Steps:

• Grate the zucchini on the large holes of a box grater or in a food processor.
• Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
• Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

ZUCCHINI AND EGG TART WITH FRESH HERBS

Steps:

• Heat the oven to 425 degrees. Beat one egg in a small bowl for egg wash.
• On an inverted baking sheet, unfold the puff pastry to lay it out flat. Cut the puff pastry into a 10-by-12-inch rectangle, rolling out and trimming excess as needed. Slice a 3/4-inch strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining puff pastry with the egg wash then prick every few inches of the surface with a fork to prevent puffing. Place the pastry strips along the edge of all four sides to form a border that is raised like the edges of a picture frame, gently pressing to seal. Trim the excess and brush border with egg wash.
• On a second baking sheet, gently toss the zucchini and scallions with 1 tablespoon oil; season with salt and pepper. Transfer both baking sheets to the oven (the sheet holding the puff pastry should still be inverted) and bake until vegetables are softened and pastry is puffed and golden, removing the vegetables after 10 minutes and the puff pastry after 20 to 25 minutes. Press the pastry's puffed center gently with your fingertips to deflate.
• Stir the crème fraîche, mustard and lemon zest in a small bowl and season with salt and pepper. Working within the border, brush the mixture over the pastry. Halve the zucchini crosswise at an angle. Arrange the zucchini and scallions on the surface of the pastry, draping the zucchini on its side and reinforcing with the scallions to create four circular nests to hold the eggs.
• Crack each of the remaining four eggs into a small cup then transfer to a nest in the puff pastry. In a small bowl, toss the peas with the remaining 1 teaspoon oil and season with salt and pepper. Avoiding the eggs, sprinkle the tart with the peas. Bake until the egg whites are opaque and custardy and yolks are still runny, about 20 minutes. Season the eggs with salt and pepper and top with torn fresh herbs. Cut the tart into quarters and serve immediately.

ZUCCHINI EGG SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender., Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

ZUCCHINI EGG BAKE

Steps:

• In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

BAKED EGGS WITH ZUCCHINI RAGOûT

Steps:

• Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Preheat oven to 400°F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.
• Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.

ZUCCHINI AND WHITE BEAN CAESAR

Steps:

• Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
• Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
• Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
• Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
• Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

ZUCCHINI AND EGGS

Steps:

• Slice the onion in long tin strips.
• Cut the zucchini in half length-wise, and then make thin slices of it.
• Break the eggs in a bowl and mix with the salt and pepper.
• In a frying pan, add the olive oil and onions.
• Cook onions until they begin browning.
• Add the zucchini and continue frying until the zucchini gets brownish and soft.
• Add the eggs in the frying pan and continue cooking.
• When the eggs cook, remove from heat and serve.

ZUCCHINI SQUASH AND EGGS

Steps:

• Chop zucchini, onion and garlic.
• Heat olive oil over medium heat, add onions. Cook until slightly browned or soft.
• Add zucchini, cook for about 4 minutes.
• Add garlic, stirring frequently until fragrant, about 3 more minutes.
• Add whisked eggs, stirring frequently until scrambled.
• Top with Parmesean cheese, stir and serve! Salt and pepper to taste if necessary.