1 zucchini and 2 eggs! My grandmother taught me this recipe! Now I only make it this way!
Zucchini is a staple in the kitchen. Light, versatile, and nutritious, it pairs perfectly with eggs to create a delicious dish, ideal for quick lunches or light dinners. My grandmother taught me this recipe, and I haven’t made it any other way since. It’s simple, economical, requires no oven, and is ready in minutes. Perfect for those on a low-carb diet or looking to stabilize their blood sugar.
Ingredients
1 medium zucchini
2 eggs
1 tablespoon of wheat flour (can be replaced with wholemeal or oat flour)
Salt and pepper to taste
Chopped green onion (scallion), to taste
2 or 3 slices of cooked ham or turkey breast
2 to 3 slices of cheese (mozzarella, cheddar or other)
Preparation
1. Prepare the zucchini
Grate the zucchini and place it in a bowl. Add a pinch of salt and let it sit for 5 minutes. Squeeze well through a colander or cloth to remove excess liquid.
2. Mix the basic ingredients
In a separate bowl, beat the eggs with salt, pepper, and seasonings of your choice (garlic powder, oregano, turmeric, etc.). Add the tablespoon of flour and mix well until smooth.
3. Add the zucchini
Add the drained zucchini to the egg-flour mixture. Mix well.
4. Pan-frying
Heat a non-stick skillet with a drizzle of oil. Pour in half of the mixture and spread evenly to cover the bottom.
5. Add the filling
Place the ham and cheese slices on the bottom layer and sprinkle with green onion.
6. Cover and brown
Pour the remaining mixture over the top, smoothing well to coat. Cook over medium heat until the bottom is golden brown. Then, using a plate or lid, carefully flip and brown the other side.
7. Serve hot
Remove from heat and serve immediately. Serve with a fresh salad or brown rice.
Preparation time: 15 minutes
Cooking time: 10 minutes
Tips and recommendations
Gluten-free version
Replace wheat flour with rice or chickpea flour for a gluten-free version.
More flavor and protein
You can add chia or flax seeds, or add some grated cheese directly to the mixture.
Ideal for the lunch box
This recipe is perfect to take to work or school. It can be enjoyed cold and retains its texture. Vegetarian or vegan
For a vegetarian version, simply omit the ham. For a vegan version, use an egg substitute and plant-based cheese.
Conclusion
This egg abobrinha recipe is a simple and tasty little gem that can be adapted to any time of day. Its soft texture, ease of preparation, and versatility make it a foolproof option. You can vary it depending on what you have in the refrigerator, and it will always be delicious. If you’re looking for a light, nutrient-rich dish with homemade flavors, this is the ideal option.
