Sauteed Zucchini w/Eggs and Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 medium zucchini or other summer squash (about 2.5 c slices)2 eggs1 oz feta1-2 cloves garlic, minced.5 tbsp olive oil1-2 tbsp red wine vinegar (optional)several fresh basil leaves, julienned (I use 2-3 large, dry works in a pinch)fresh or dried oreganocrushed red pepper (optional)salt & pepper
1) Slice the zucchini into quarter-inch rounds. Heat a large nonstick pan over medium high heat.
2) When hot, spray with cooking spray and add the zucchini slices, in a single layer if possible. Sprinkle with salt, pepper, olive oil, garlic, crushed red pepper flakes and dried oregano (if using). Let saute for several minutes without stirring, poking, prodding, etc until starting to brown (as in, golden/tan, not brown-verging-on black) and then flip.
3) Continue cooking for a few minutes, tossing occasionally until both sides are done (golden/tan with some browning. Or a lot, if that's how you like it). Turn the heat to medium low, push zucchini to outer edges of pan, clearing enough space to cook the eggs. (Or remove the zucchini to the bowl you plan to eat out of, if you like.) If using fresh oregano, sprinkle over zucchini now.
4) Crack the eggs into the middle of the pan (or a bowl if you're concerned about shell fragments) and cook until the whites are just set- or to however you like your eggs cooked. Turn off heat.
5) Remove the zucchini to a bowl/plate/whatever you plan to eat out of, crumble feta and sprinkle basil on top. Carefully place the eggs over the whole mess.
Note: You can add the vinegar over the zucchini while the eggs are cooking, you can add it after you've put the zucchini in your bowl...or you can omit it entirely.
Variations:
- Use rosemary, ideally fresh, with crumbled goat cheese
- Add chile powder and cayenne, drop the basil for cilantro, and maybe use cheddar or pepperjack for the feta
- Quarter and slice half a medium cucumber and add that to the cooked squash. Sounds weird, but the contrast of hot and cool is nice, especially if you make the recipe on the spicy side or if you add some thinly sliced red onions
- Speaking of onions, if you've got the time, why not caramelize some before starting the recipe- add them with the garlic. Very good with the goat cheese/rosemary combo.
- Use poached eggs, or scrambled, or whatever form of eggs you like best, but there is something magical about the yolk running all over the place
- Add some oven roasted tomatoes to the regular recipe, or any of the variations above.
- ...
Number of Servings: 1
Recipe submitted by SparkPeople user AMM608.
2) When hot, spray with cooking spray and add the zucchini slices, in a single layer if possible. Sprinkle with salt, pepper, olive oil, garlic, crushed red pepper flakes and dried oregano (if using). Let saute for several minutes without stirring, poking, prodding, etc until starting to brown (as in, golden/tan, not brown-verging-on black) and then flip.
3) Continue cooking for a few minutes, tossing occasionally until both sides are done (golden/tan with some browning. Or a lot, if that's how you like it). Turn the heat to medium low, push zucchini to outer edges of pan, clearing enough space to cook the eggs. (Or remove the zucchini to the bowl you plan to eat out of, if you like.) If using fresh oregano, sprinkle over zucchini now.
4) Crack the eggs into the middle of the pan (or a bowl if you're concerned about shell fragments) and cook until the whites are just set- or to however you like your eggs cooked. Turn off heat.
5) Remove the zucchini to a bowl/plate/whatever you plan to eat out of, crumble feta and sprinkle basil on top. Carefully place the eggs over the whole mess.
Note: You can add the vinegar over the zucchini while the eggs are cooking, you can add it after you've put the zucchini in your bowl...or you can omit it entirely.
Variations:
- Use rosemary, ideally fresh, with crumbled goat cheese
- Add chile powder and cayenne, drop the basil for cilantro, and maybe use cheddar or pepperjack for the feta
- Quarter and slice half a medium cucumber and add that to the cooked squash. Sounds weird, but the contrast of hot and cool is nice, especially if you make the recipe on the spicy side or if you add some thinly sliced red onions
- Speaking of onions, if you've got the time, why not caramelize some before starting the recipe- add them with the garlic. Very good with the goat cheese/rosemary combo.
- Use poached eggs, or scrambled, or whatever form of eggs you like best, but there is something magical about the yolk running all over the place
- Add some oven roasted tomatoes to the regular recipe, or any of the variations above.
- ...
Number of Servings: 1
Recipe submitted by SparkPeople user AMM608.
Nutritional Info Amount Per Serving
- Calories: 374.2
- Total Fat: 23.3 g
- Cholesterol: 450.2 mg
- Sodium: 617.1 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 7.0 g
- Protein: 19.9 g