The creamy pan zucchini is a simple, quick, and tasty main dish, an alternative to omelets or scrambled eggs. I know that in summer, zucchini and eggs are never missing from your fridge. And so, in just under half an hour, you’ll have a dish that will solve dinner or lunch. Let’s go to the kitchen to see how to prepare the creamy pan zucchini.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz zucchini
- 2 tbsps extra virgin olive oil
- 2 egg yolks
- 1/2 lemon
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Mandolin
- 1 Low-sided Casserole
- 1 Bowl
- 1 Whisk
Steps
Wash the zucchini, remove the ends, and slice them thinly with a mandolin. Heat the oil in a casserole and let the zucchini flavor, then cook them, adding a little hot water if needed, until they are soft and golden. Season with salt. In a bowl, beat the egg yolks with some lemon juice and pour it over the zucchini, stirring well so that the cream thickens, letting it cook on a very low flame until the desired consistency is reached. Serve immediately.
Notes
Optionally, you can add chopped parsley.
Recipe source: HERE.
