This creation I made a while back stemmed from my discovering the yumminess of zucchini. Yes, my mom was always right and I was always wrong about the merits of this vegetable. It is smooth and sweet with an almost creamy texture when cooked.
This particular occasion left me on my own as far as dinner was concerned, so I was free to exercise my creativity on a few zucchini sitting forlornly in the fridge. This is a loosely what I did.
To serve one:
2 tablespoons olive oil
1 small onion,
2 medium sized fresh zucchini
2 hard boiled eggs
aprox. 1/2 cup of almonds.
Chop onion and begin to saute in olive oil. Add zucchini, sliced into disks, and cook until both are slightly browned.Cut eggs into small pieces, (most easily done using an egg slicer). Add these to the zucchini and onions. Finally, coarsely chop the almonds and add to ingredients. Season to taste with salt and/or pepper and whatever other spices you enjoy.
Serve with plain yogurt as a cool, creamy, contrasting side.
The proportions are all approximate; feel free to adjust and expand to accommodate different numbers and preferences.
5 hours ago