Zucchini Eggs with Chopped Salad

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!

Serves 1

About author

Amanda Orlando is the co-founder of, and the author and photographer of Allergen-Free Desserts published in May 2015. She often writes for other publications and blogs. When she's not writing or taking photos, she works as a buyer at Indigo Books & Music, in Toronto. Follow her on Instagram and Facebook @everydayallergenfree and on @EAFLifestyle.