Pan Roasted Zucchini and Egg Sandwich with Feta and Chillis

Every summer since I could eat solid food, I’ve loved zucchini as soon as it popped from the snaking vines of either my family’s garden or a farmer’s market. The delightful little squashes were always pan roasted with either a bit of onion, a bit of garlic or on their own. I’d eat them by the plateful. I still do.

They’re great on their own, but also awesome in any variety of sandwich or pasta. Great hot from the pan or room temperature in a cold salad at a picnic. That’s why it’s amongst my favourite veggies.

On hot summer days, a quick pan roasting is also amongst the best methods to prepare zucchini. It’s done in a flash and the stove is only on for mere minutes. Along with a quick cooked scrambled egg, this is a simple sandwich to assemble for any time of day!!

Pan Roasted Zucchini and Egg Sandwich with Feta and Chillis

For the Pan Roasted Zucchini:

2 small zucchini or 1 medium zucchini, thickly sliced

1 Tbsp oil

   Preheat pan over medium high heat. Add the oil, swirl to heat it until it smoulders but not smokes and add the zucchini slices in a single layer. Leave the zucchini to brown on each side, without agitating, for 3-4 minutes per side, or until deeply golden on both sides. Repeat with remaining zucchini if you can’t roast them all at once in your pan. Set aside to drain on paper towels.

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For the Pan-Roasted Chillis:

2 long red finger chillis, seeds and stem removed, thinly sliced

1 tsp oil

White parts from 2 green onions

   In a pan over medium high heat, add the oil. When it’s smouldering, add the chillis and white parts of the green onions. Quickly sauté for 2-3 minutes to just give a bit of colour to the skins of the chillis. Set aside on paper towels to drain.

For the Green Onion Eggs:

4 large eggs, beaten with a fork

Green parts from 2 green onions, finely chopped

1 tsp oil

1 tsp butter

   Whisk half of the green parts of the green onions with the eggs in a medium bowl. Set aside.

   In a pan over medium heat, add the butter and oil. When the butter has melted and bubbles, add the green onion-egg mixture. Shake and stir the mixture vigorously with a flat rubber spatula, folding the egg over itself as it cooks. When it’s 2/3 done, turn off the heat and allow the residual heat of the pan cook it the rest of the way.

To assemble:

4-6 slices of rye bread (depending on how large the loaf is)

Prepared Pan Roasted Zucchini

Prepared Pan Roasted Chillis

Prepared Green Onion Eggs

25g/1 oz feta cheese

Remaining chopped green parts of 2 green onions from the Green Onion Eggs step

   On two plates, divide the rye bread (you can toast it or not, it’s up to you). Spread half of the Pan Roasted Zucchini over the rye bread. Evenly spread the remaining zucchini over the plates as a garnish. Top the zucchini on the rye bread with the Pan Roasted Chillis, then the Green Onion Eggs. Liberally scatter crumbled feta and the remaining green onions over both plates. Serves 2.

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