There are a few ways to do this. Personally, I prefer to have my zucchinis as zoodles (spiralised), thereby omitting heavy pasta carbs. Of course I tried this on the kids when they were younger but they cottoned on. The other version is to just grate the zucchini (so it kind of disappears from view a bit) and add it along with other ingredients. The kids protest less that way so it\’s the version I\’ll write below. Also, I\’m a fan of Meredith Dairy\’s fresh dill chevre cheese, and would rather just stir this through than the Parmesan and egg mix that was in the original recipe book – but you can do both or just one or the other.
- 1 zucchini, grated (otherwise 5 zucchinis if spiralising into zoodles)
- oyster mushrooms
- 1.5 cups bacon, diced
- 1 onion, shallots or better yet, caramelised onion for extra sweetness
- 2 or 3 cloves of garlic
- 1 to 2 eggs
- 1 cup grated parmesan cheese
- optional: 2 olives, finely chopped
- optional: fresh dill
- optional: baby spinach leaves (e.g. if out of zucchini)
- optional: 2 tbs fresh dill chevre cheese
- optional: oven-roasted cauliflower
- optional: a splash of white wine if it\’s open
Method:
- Fry the onion, bacon and garlic
- Add the enoki mushrooms and grated zucchini
- Add the white wine and chevre cheese if using.
- In a separate bowl, whisk the eggs and mix through the grated parmesan.
- Add this egg mixture to the pan and toss to ensure the egg is cooked.
- Season with salt, pepper, chopped olives and fresh dill.
- Serve over pasta or zoodles.