No, I do not know where to find zucchini eggs. I don’t believe they lay eggs. This is just my favorite way to use up those millions of zucchini and tomatoes in the middle of summer. I love them both, so I try lots of different ways of preparing them. But I’m telling you, this one is just extra good stuff. Even my little boys kept begging for more. The chartreuse color of the eggs may be a little shocking. In fact, if you just look at the eggs without the rice, tomatoes and yogurt, it is not entirely appetizing, but assembled, it looks great. You can also skip the curry powder and the yogurt, and it would be good that way, too.

Curried Zucchini Eggs for 4

2 T olive or canola oil
1 or 2 T good curry powder
1 medium or 2 small (cigar sized) zucchini, grated
4 eggs, beaten
2 ripe tomatoes, chopped
1/2 cup plain yogurt
cooked brown rice
salt and pepper

In a large skillet, preferably cast-iron, heat 1 T of the oil on medium-high. Add the curry powder and stir around, then add the grated zucchini. Stir-fry for about 3 minutes, until the zucchini is soft, but not totally dry. Salt and pepper to taste. Transfer to a bowl or plate.

Return the pan to the stove and lower the temperature to medium. Add the other T oil, swirl to coat the pan, and add the beaten eggs. Scramble a little, until beginning to set, then quickly add the zucchini and scramble some more, until the eggs are done. Remove to the same plate as before.

To serve, make a mountain in this order: Rice, zucchini eggs, chopped tomatoes, a dallop of plain yogurt, salt and pepper to taste.

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