When you have an overabundance of zucchini in your summer garden, and you have made zucchini salads, zucchini potage, zucchini breads of all sorts: this recipe comes in as a savior! It's actually the kids' favorite, as far as savory zucchini recipes are concerned.
Ingredients
4 large eggs
0.5 tsp cracked pepper
0.25 cup olive oil
2/3 cups chopped scallions (57g)
2 tsp salt
1 tsp dried oregano
2 tbsp chopped basil
4 cups grated zucchini (490-600g)
206g flour
1 cup grated parmesan
Preparation
Whisk the eggs lightly. Preheat frying pan on medium-high.
Beat eggs with the oil, salt, and pepper. Add the herbs, scallions, zucchini and cheese. Combine well.
Stir in flour.
Cook quarter cupfuls in the buttered frypan for about 3 minutes, then flip and cook the other side for 3-4 minutes as well. Serve warm! I enjoyed it with a yogurt dip.
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