On her 5-acre spread, Susan Mulvihill grows summer squash. Last year she actually got ahead of the prolific zucchini by literally shrinking the squash. Shredded and cooked over high heat, zucchini loses moisture and drops in volume fast. Then, to make the mixture taste moist and creamy, Mulvihill scrambles in farm-fresh eggs. What makes the dish Mexican? Serve it with salsa and warm flour tortillas.
1 pound zucchini
1 teaspoon olive oil
1 cup coarsely chopped onion
2 teaspoons dried oregano
Salt and pepper
6 large eggs
1/2 cup shredded cheddar cheese
About 1/2 cup tomato salsa
How to Make It
Rinse zucchini, trim and discard ends, and shred.
In a 10- to 12-inch nonstick frying pan over high heat, stir oil, zucchini, onion, and oregano often until all the liquid has evaporated, about 6 minutes. Add salt and pepper to taste.
With a fork, beat eggs to blend with 1 tablespoon water.
Turn heat to low, pour egg mixture into pan and stir with a wide spatula, scraping pan bottom often, just until eggs are softly set, 2 to 3 minutes, or as firm as you like.
Spoon onto plates and sprinkle with cheese. Add tomato salsa, salt, and pepper to taste.