Pan-Roasted Zucchini with Eggs & Feta
Pan-Roasted Zucchini with Eggs & Feta
This is becoming a real favourite that I cook a lot. Using just butter and olive oil, the zucchini is fried right down until it breaks apart and takes on some colour. It’s then finished with garlic, lemon juice and a healthy amount of salt and pepper. As is, it’s a fantastic side that sits […]
Servings
4
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- A splash of olive oil
- A knob of butter
- 2 medium zucchini, tops & tails removed, halved & roughly chopped
- 1 garlic clove, crushed & roughly chopped
- Juice ½ lemon
- Sea salt & freshly ground black pepper
- To serve:
- Toast
- 1 fried egg per person
- Feta, optional
- Fresh herbs of choice
Method
- In a hot pan, add the oil and butter and let the butter sizzle and brown a touch. Add the zucchini and just let it go, frying and stirring, frying and stirring.
- It often takes 15–20 mins for zucchini to break right down and get nicely mushed up and coloured, but stop the process any time you’re happy with the texture and appearance. Towards the end, add the garlic, squeeze over the lemon juice and season generously with salt and pepper.
- Meanwhile, make the toast and fry the eggs so they have a crispy underside and just-done tops. Serve the zucchini topped with eggs with the toast on the side. Sprinkle over a little feta and any fresh herbs if you like.
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