Zucchini and Eggs

One pan meals are the best sometimes:)

1 tablespoon of cooking fat of your choice
1 zucchini, shredded (or 2 or 4, if you like zucchini, use them!)
4 green onions, sliced thinly
1 small clove of garlic, sliced thinly (optional)
salt and pepper
2 or 3 large eggs

In a skillet large enough to hold your shredded zucchini in a flattened out pancake, melt the cooking fat over a medium heat.
Toss in the onion and garlic and saute around for a minute while you toss the shredded zucchini with a little salt and pepper.
Place the zucc in the pan and stir it around a little, then pat it down to an even thickness. Turn the heat to high and cook until the underside starts to brown a little, then stir it up and flatten out again, turning the heat to low.
Make 2-3 wells in the zucchini and add an egg to each one.
Cover and cook on low until the eggs are cooked as you like them.
Sprinkle with a little salt and pepper, top with a touch of parmesan cheese, if you like.
That’s all. Simple, quick, tasty and nutritious 🙂

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