Eggs Over Zucchini


Wait, did I just watch a Phillies game last night: Shane, Chase, Raul, Ryan, Jayson. Oh wait, never mind, it was the All-Star Game, my bad.

Anyway, I’ve had some strike outs recently. And I’ve been lying. 80 admitted it first, but I brushed it off, noting his fear of leafy greens. But I kept trucking along, thinking I could fake my appreciation of the bitterness.

But alone, I faced the truth. I’ve struck out on kale.

I love the look of dinosaur kale, so when I was in a rush at the market this past Saturday I grabbed a crispy bundle of kale, zucchini and yogurt, among a few other treats (peaches are here!)

While 80 went to a bocce captains’ meeting, I fled to the kitchen, knowing I only had to create for my own tastes, which basically meant experimenting with vegetables. When I was brainstorming for my Foodie Fight, I wanted to create long strips of zucchini, but reasoned it wouldn’t work in a spring roll. But I still wanted to try that technique.

I peeled the zucchini length wise, laid the strips down on a cookie sheet, sprinkled with salt and pepper, and threw it under the broiler for only a couple minutes until it softened. The zuke turned slightly sweet and I could get away with cooking it without any fat (of course the dish’s fat would come in other forms.)

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