Zucchini and Eggs

1. Cut the zucchini length-wise and then pulse it in a food processor.
2. Heat a large saucepan over a stove.
3. Add olive oil or butter and heat.
4. Add onion and minced garlic. Cook for 4 to 5 minutes until the onion pieces turn translucent.
5. Add yellow squash and zucchini to the saucepan.
6. Season with salt and black pepper.
7. Cook the mixture for 5 to 7 minutes and then remove the saucepan from the stove.
8. Grill tomatoes in a grill pan. Set it aside.
9. Fill another medium saucepan with water and bring to a boil.
10. Add apple cider vinegar.
11. Add eggs to the saucepan and cook for a minute or two until they begin to set.
12. Transfer the vegetable mixture to a serving dish.
13. Set the eggs on the top and add the tomato sauce.
14. Sprinkle salt and black pepper as per your taste and garnish with avocado, parsley leaves, Parmesan cheese, and Monterey Jack cheese.
15. Serve when warm!

Trivia

• Zucchini name comes from an Italian word, zucca which refers to squash.
• It’s the only fruit that starts with the letter Z.
• Zucchini was introduced in the US during the early 1920’s.
• It’s more potassium-rich than a banana.
• The largest zucchini grew in the UK that was 69 ½ inch long and weighed 65 lbs.

The bitter taste in zucchini is due to the environmental factors.