Zucchini with eggs in a skillet, a tasty and quick main course with a side. Zucchini cut this way are very appealing even for children, but if you prefer, you can simply cut them into cubes.
My son is crazy about eggs; he really likes them cooked with tomato and today I decided to make them, again in the skillet, with zucchini noodles. I don’t know why, when I prepare them sliced or in cubes he eats them, but never cleans his plate; if I cut them into noodles, he devours them!
To make zucchini noodles, you can use a simple vegetable sharpener, or the specific tool called a spiralizer. This latter is very convenient and you can also use it for potatoes, carrots, cabbage, turnips, and many other vegetables.
I like my egg with the yolk almost runny, but in this case, it was for my son, so I cooked it a bit more. Choose the cooking you prefer based on your taste.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 zucchini
- 2 eggs
- chopped parsley
- extra virgin olive oil
- salt
Tools
- Spiralizer 10 blades
How to Prepare Zucchini with Eggs in a Skillet
Wash the zucchini, trim it, and make noodles with the appropriate tool.
Put a drizzle of oil in a skillet and cook the zucchini for about 3 minutes, add the parsley, a pinch of salt and pepper, and stir, then cook for another 2 minutes.At this point, move the zucchini to create two hollows, crack the eggs inside and add a pinch of salt.
Cover and cook the eggs over low heat without stirring, reaching the level of doneness you prefer.
