It’s always nice to have a recipe or two in your repertoire to use up that produce from your garden. One of our favorites is this Spicy Zucchini and Eggs, which calls for zucchini, chile peppers, onions, and grape tomatoes from the garden. Bacon and eggs, which are most likely already on hand, round out the dish. A real bonus is that the entire dish, start to finish, takes only about 20 minutes; it’s a quick and easy supper or brunch dish, and most important, it’s delicious.

You can adjust how hot you want your dish by using more or less peppers, or using milder peppers such as jalapenos. Anaheim chiles are very mild, and you can use them if you don’t want any heat at all. You can also add a bit of cayenne pepper.

6 Servings

6 ounces thick sliced bacon, cut into 1/4" strips
1 medium onion, diced
1 clove garlic, finely chopped
1 to 3 Serrano chiles, seeds removed and chopped, or substitute any hot chile pepper
1 1/2 pounds zucchini, quartered lengthwise, then cut into 1/2" pieces
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 cup grape tomatoes, halved, or chopped tomatoes
6 eggs

1. In a large skillet, cook the bacon until crisp.
2. Remove the bacon from the pan and add the onions, garlic, and chiles.
3. Sauté over medium heat, stirring every few minutes, until the onions begin to soften.
4. Add the zucchini, salt, and pepper; let cook until the zucchini is just crisp tender; stir in the tomatoes to warm.
5. Whisk the eggs until smooth, or whizz them in a magicBullet; pour over the zucchini mixture
6. Let cook, stirring occasionally, until the eggs are just set.
7. Stir in the bacon and serve immediately.

Amount Per Serving
Calories 182 Calories from Fat 91
Percent Total Calories From: Fat 50% Protein 30% Carb. 20%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 221 mg
Sodium 423 mg
Total Carbohydrate 9 g
Dietary Fiber 2 g
Sugars 0 g
Protein 14 g

Vitamin A 34% Vitamin C 70% Calcium 0% Iron 10%