This Zucchini Scramble is an easy, gluten-free skillet dish, and it’s a great way to use fresh zucchini.
Two out of three zucchini plants are still in my garden, but they are no longer producing. I had a little bit of powdery mildew which I was able to control, but the real problem was squash vine borer. Those little buggers can kill a plant quickly. My remaining plants are hanging on, and I keep hoping I’ll find a nice size zucchini on them again. All I’ve harvested over the past couple of weeks has been a couple of tiny zucchini that would not get any bigger.
I am still getting some zucchini from my CSA box, though, and since it’s one of our favorite vegetables, I’m always interested in zucchini recipes. This modified recipe came from that cookbook I found at the library this summer.
Yield 4 - 6
- 1 small onion
- 3 small zucchini
- 2 Tablespoon millet flour (or other gf flour)
- 2 cloves garlic
- 1 teaspoon dried basil or dill (or other herb of choice)
- 1 Tablespoon coconut oil (or oil of choice)
- 1 pound ground beef
- 6 eggs
- 1/4 cup water
- salt & pepper to taste
- Chop the onion.
- Cut the zucchini in half lengthwise and then slice it.
- Add the flour to the zucchini slices and toss to coat.
- Heat the oil in a large skillet and stir-fry the zucchini, onion, and garlic with the basil or dill until the onion and zucchini are tender.
- In a separate skillet, brown the ground beef and drain.
- Combine the beef and vegetables in one skillet. Season with salt and pepper.
- Beat the eggs with the water (or milk) and pour it over the mixture in the skillet.
- Heat and stir until the egg is set.