This recipe was an accident, still it is still my very favorite way to prepare zucchini. We have yet to prepare this dish for others, including those who aren’t especially fond of zucchini, when it hasn’t been a big hit. The best part is that it isn’t at all hard to prepare, and doesn’t take very long.
You will need:
1 large zucchini, or 3 medium zucchinis, or 6 small zucchini
2 large eggs
1/2 cup milk
1/2 package (about 3/4 cup) crushed crackers
salt and pepper to taste
1/4 cup cooking oil or bacon grease
Peel and quarter the large zukes, or if using medium sized zukes, peel and slice in half. Small zukes can be just peeled, but not quartered or halved. Slice the zuke in 1/4″ slices, crosswise. Ideally, the slices should be no more than an inch or so in size, by 1/4″ thick, so if necessary, they can be sliced finer, lengthwise.
Place these in a fry pan, add the oil or grease, and cook over medium low heat, stirring occasionally.
Separately, beat the eggs with the milk. When the zukes are getting tender, add this egg mixture to the zucchinis and reduce heat. Add cracker crumbs and stir well, cooking as you would with a scrambled omelet. It is done when the eggs are lightly browned, about 10 minutes. Add salt and pepper to taste, before serving.
This can be served as a side dish, but it is so good that it can quite easily be the main course of a very delicious meal.
Variation ideas: Try serving this with sliced ripe tomatoes over the top, or bathed in gravy.