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Zucchini with scrambled eggs

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Ingredients for 4 servings:

  • 4 zucchini, approx. 800 g – 1 kg, equal-sized fruits
  • 250 g bell pepper(s), red
  • 2 tbsp garlic oil or 20 g butter
  • 6 m.-sized eggs
  • Sea salt
  • Pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the zucchini, halve it crosswise, and scoop out the flesh. Finely chop the scooped-out flesh. Wash, deseed, and dice the bell peppers. Boil the scooped-out zucchini in lightly salted water for 10 minutes. Meanwhile, fry the diced bell peppers and zucchini flesh in garlic oil. Crack the eggs, season with salt and pepper, and mix well. Pour over the vegetables and let them set. Fill the gently cooked zucchini with the mixture. Serve with bread. If desired, you can also fry a clove of garlic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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