Yasemin's Kitchen: Diced Zucchini with Scrambled Eggs

Diced Zucchini with Scrambled Eggs

This is a common dish from the rural areas of the Aegean region of Turkey where I grew up. When I was a little girl, especially during summer months, I used to pop in and out of our neighbors' homes. I used to play with their kids most of the time. One of my favorite neighbors was aunt Bedriye, a sweet lady whose kids were grown and already out of the house. She used to live by herself. Although she had no young kids to play with, I remember visiting her often because I always felt happy and welcomed in her house. This giggley woman would tell me little stories all the while she did the daily chores of her house, like cooking, sweeping her yard, painting the old tin olive oil containers to plant flowers in them. I have many fond memories of her. One of the things I learned from her was this zucchini dish. It is very easy and quick to make. It has simply, healthy ingredients. It is a vegetarian dish, yet the egg you add to it adds a bit of protein, making it a healthy, light and delicious dish. Enjoy!

Ingredients:

5-6 zucchini, peeled and diced
1 medium onion, chopped
1 red bell pepper, finely diced
1/4 cup extra virgin olive oil
1 egg
1 teaspoon paprika
salt and pepper to taste
1/2 cup fresh dill, finely chopped (optional)

Directions:

Wash, peel and dice zucchini about 1/4 inch size. Peel and finely chop the onion. Wash and remove the seeds of the bell pepper. Dice it finely. In a large pan, saute onions and bell peppers in olive oil over medium heat, about 3 minutes. Add zucchini, add paprika, salt and pepper and stir. Cover the pot and reduce heat to slow. Let it cook until all vegetables are tender, about 10-12 minutes.

In a small bowl, scramble the egg. Add it to the pot, stir gently until the egg is cooked, about 1 minute. Add finely chopped dill (optional) and stir to mix it in or sprinkle over the dish. Transfer to a serving dish, serve hot.

Afiyet Olsun! Bon Appetit!