Recipe by Scott Hall
"This is one of my favorite dishes to make whenever I have some zucchini on hand. Some people tell me that it doesn't look so good, but once you try it, I think you'll like it. The mixture of vegetables, eggs, peppers and tomato sauce gives it color, besides some protein. You might like the taste better than the looks of it. Give it a shot, it won't kill yah!!"
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red bell pepper, seeded and chopped
canned tomato sauce
This was really good, but I made several changes. First off, I sauteed garlic and onion in olive oil, when that browned I added one small zucchini and one small summer squash, chopped. I didn't have a red pepper, but I did add a chipotle pepper in adobo sauce. This added a nice smoky flavor, along with a little heat. I used egg whites and salsa instead of the tomato sauce, I didn't have any... Then when it was all done I topped with a little shredded cheddar cheese. Ummm Ummm good!
I didnt find this to be ugly looking at all, in fact I thought it was very pretty looking. I didn't however care for the taste. The favors didn't really blend or go together much, and I found it to be a bit bland, even with the addition of some garlic & black pepper. Not a waste of my ingredients or time, but nothing some craving to have again either.
This was a differnt way of making zucchini forsure but it was good. A little bland so I added salt and pepper. next time I will had in fresh minched garlic to give it a kick. Thanks for sharing
I used mushrooms instead of onions/peppers and olive oil instead of vegetable. Used leftover spaghetti sauce flavored with meat. Sprinkled a little parmesan on top. REALLY good and fast!
I've been making a form of this for years, but I never considered adding eggs! Great idea! I try to eat low-carb, therefore, I don't eat bread. This is a great lunch idea. Can also top with some cheese! I usually add mushrooms, too, or whatever fresh veggies I have on hand!
Zucchini for Lunch Haiku: "Eggs an after-thought. Tomato sauce was wierd too. Unusual dish." Well, I salvaged my leftovers by mixing them into omelets for the next day's breakfast, b/c the 2 eggs in this just got lost amongst the veggies. The scrambled egg & tomato sauce became a kind of clumpy shade of "brain" pink, making this not the most attractive meal, but it was a great way to use the chubby zucchini that I'd just plucked from the garden. If I made this again, I'd swap tomato sauce for diced tomato, add minced garlic, S&P (I had to eat mine w/ considerable splashes of Sriracha due to its ho-hum taste), and increase the eggs.
This was quick, easy and tasty. I made a few changes - used tofu instead of eggs and added some garlic.
delicious mush, and only 10 minutes to make. i added chopped garlic and crushed red pepper to the eggs. also, used less tomato sauce, but added a chopped tomato at the same time. it may not look like much, but it's a great tummy filler when that's all you have in the fridge.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini for Lunch
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 75
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