How to Cook Zucchini with Eggs | Eggy Zucchini Recipe | Eggy Courgettes | Granny's Kitchen Recipes

The eggy zucchini / courgettes recipe is so easy and quick to make, it's unbelievable. Learn how to cook zucchini with eggs, ideal for breakfast, even a snack, on a slice of buttered toast, with a side of salad or just snacking on the zucchini on it's own.

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Eggy zucchini / courgettes recipe

INGREDIENTS:

5 zucchini/courgettes
2 eggs
1 cup of flour
salt

DIRECTIONS:

Peel and slice the zucchini. You can slice them in round slices or long slices.
Line the slices up on a large plate and add salt over them. Let them rest for
around 30 minutes, to allow the water to drain out of them. Salt will help the
water drain out.
Beat your eggs and add a sprinkle of salt to them and any other spices you like.
Heat oil in a frying pan. Take a slice of zucchini, run it through the egg, to
make sure is covered, then run it through the flour, to cover it evenly, run it
again through the egg and then add the covered slice in the frying pan. Repeat
the same process with the remaining slices.
Fry the eggy zucchini until the slices are golden brown on each side.

Serve on top of a buttered slice of bread, or toasted buttered bread, alongside salad.
Ideal and delicious as a snack or healthy breakfast.

Bon Appétit!

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