In continuation with last week’s delicious Heirloom roasted Tomato dish, we focus on Zucchini Eggs with Chopped Salad today.
- 1 green zucchini
- 1 large egg
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ cup diced yellow, orange, or red pepper
- ¼ cup diced cucumber
- A few leaves of fresh mint
Grate the zucchini into a mixing bowl and add the egg and salt. Mix it up really well!
Heat the olive oil in a non-stick pan on medium-high heat. Pour in half the zucchini egg mixture and shape into a rough circle. Flip after a couple minutes, it should be nicely browned. Then repeat that with the other half of the batter.
While the zucchini-egg-flapjacks are cooking you can prepare a quick salad. Dice the cucumber and pepper (these measurements are very rough, use as much as you like) and finely slice the mint leaves. Toss together with a bit of olive oil, salt, and pepper.
To assemble, stack up the zucchini eggs and top with a nice helping of chopped salad.
Eat it while it’s warm!