A classic from the summer breakfast tables of the Aegean region: it's prepared by sautéing grated zucchini with onion in olive oil and cracking egg on top. With its light, refreshing texture, it's a skillet dish suited to warm summer mornings.
Mix the grated zucchini with a pinch of salt and let it rest for 10 minutes, then squeeze out the excess water by hand.
Heat the olive oil in a wide pan and sauté the onion until lightly pink.
Add the drained zucchini and continue sautéing over medium heat until it releases and fully evaporates its water.
Crack the eggs onto the zucchini, sprinkle with salt and black pepper; cover with a lid and cook over low heat until the whites are set.
Sprinkle with finely chopped dill on top and serve hot.
Important: After grating the zucchini, rub it with a pinch of salt, let it sit for a few minutes, and squeeze out the liquid; this way the pan won't turn watery and the sauté keeps its consistency. Allergen: contains egg.
Instead of zucchini, this can also be prepared the same way with zucchini flowers or zucchini buds when in season.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.