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.
H. I. P. 
July 30, 2007 at 8:18 am
OK…. you got me. I’ll try it!
July 30, 2007 at 6:47 pm
Mmmmmm. This sounds really, really good. I’m going to try it this week and report back. I’m sure you have the Moosewood Restaurant Cooks at Home, but have you discovered the deliciousness of the African Pineapple Peanut Stew? I made it for the first time last night and my husband, who is skeptical of the whole vegetarian thing, inhaled it and requested that it go into heavy rotation on the menu list. Since it’s a piece of cake to make, I think I shall be happy to comply.
July 30, 2007 at 7:08 pm
Both of you need to tell me how you like this.
Elizasmom, yes indeed, I have almost all the Moosewood restaurant cookbooks. Not a dud among them. I’ve tried some of the variations on peanut stews, but not yet the pineapple one. That will be one of my first things to try once we get to Ohio, have a place to live, unpack the pots and pans, and go shopping (at Trader Joe’s… nyah, nyah to all my Utah friends).
The one thing Derek consistently requests for MRCaH is the sweet potato quesadillas. They are yummy!
April 1, 2008 at 12:18 pm
So we had this for dinner tonight (with half white and half brown rice and 12% sour cream instead of the yogurt,because that’s what we had on hand)and it was very yummy! Light and filling at the same time. All three kids loved it as well. Thanks for a super “recipe”. It makes me want to be adventurous and throw things together more often like you do, instead of following recipes. Thanks!