Three medium courgettes from the single plant in the garden and five eggs made up this handy end-of-season dish adapted from Carluccio’s Vegetable book.
More scrambled eggs than omelette or frittata–it an attractive way to use some of the courgettes queueing up to be used as the glut develops.
serves 4 as a light lunch
3 medium courgettes
1 onion–sliced thin
3 tbsp olive oil
4 eggs–beaten
50gm/2oz parmesan cheese–grated
2 tbsp parsley–chopped
1 tbsp mint (if available)–chopped
salt and pepper
To prepare the courgettes–peel them in stripes, quarter them lengthwise and cut them in dice.
Sprinkle with salt and leave them to drain in a sieve or colander for an hour or so.
Dry them in kitchen paper or a tea towel.
Heat the oil in a pan big enough to hold all the courgettes in a single layer.
Sauté the onion over a low heat until it softens and then add the courgettes, turning them over in the oil.
Cook them until they are tender–about 20 minutes.
Break the eggs into a mixing bowl and whisk them together.
Mix in the parmesan, the parsley and mint (if using), season with salt and pepper–more pepper than salt, bearing in mind the courgettes have been salted already.
Pour the egg mix over the courgettes and start turning it over gently as the eggs solidify.
This will not take long–it’s ready when the the mix is loosely solid–scambled in fact!
Take care not to cook it too solid!
Meredith toasted two pieces of wholewheat bread and sprinkled some olive oil over them to eat with these courgette “eggs”.
Robin Ellis 
Good idea Meredith!
I made this for my tea yesterday evening and it is truly delicious and quick to prepare….
The mint in this sounds interesting; I wouldn’t have thought to add it. I sometimes do a dish like this and add a bit of Turmeric or curry powder.
I’ll have to try mint. ( any sort in particular?)
Cheers 🙂
My Italian-American grandmother used to make something almost exactly like this — and it’s something I do as well for a quick lunch or supper. The only difference is that in your recipe, you add parsley and mint. These additions – particularly the mint – have piqued my curiosity. …sounds interesting I think I’ll have to try it your way, Robin!
I’m envying you your Italian Grandma, Chris–what I could have learned!
This question has nothing to do with courgettes, Mr. Ellis but when I was in St. Malo this summer on a daytrip, I bought a recipe book of the local cuisine—I want to make Farz Breton with raisins but the recipe just says cuillerees of flour. Is the word “Cuilleree” in French a tablespoonful or a teaspoonful in English?
In my experience:
Cuillere au cafe is a teaspoon–curiously!
Cuillere a la soupe is a tablespoon.
I reckon Cuillere au farine (flour) would be a tablespoon.
Thank-you very much for explaining, Mr. Ellis. This weekend, I’ll try making the Farz. The French lady writing the recipe book didn’t specify any quantities or measurements as you do in grams or ounces. Thank-you.
I make something similar. The difference is that I add sauteed mushrooms. Actually, I saute them with the onions.
There’s another variation I like to make. It is saute-d mushrooms, onions and sliced zucchini topped with toasted bread crumbs and grated Romano cheese and Mozzarella. I do it in two layers, drizzled with olive oil and baked in a 350 degree oven until the Mozzarella is lightly browned. Yum. Makes a nice veg with a meat (left-over chicken, steak, etc.) and wine (white or red depending on the meat.
I make some thing similar with tomatoes which I chop and just toss into the eggs as soon as they are in the pan.
Also with other bland vegetables like the courgettes, such as chopped cabbage, or beansprouts, to which I will often add a chopped chili.
All good stuff.