The Lonely Zucchini and Others Leftover

This week we received a lone Zucchini with our share. I was somewhat disappointed, as zucchini is a favorite of mine and usually a staple of my summer diet. There is nothing like the flavor of a farm fresh Zucchini. My parents have a good friend/neighbor in upstate NY who sent my mom home with some from her garden. They were the biggest and most delicious Zucchini I have had to date. Our poor lonely zucchini sat in our refrigerator for nearly a week. I found it Thursday morning and cooked it up for breakfast in one of my favorite zucchini dishes:

Zucchini and Eggs

The ratio of eggs to zucchini should be 1 egg:1 small-medium zucchini (the size you'll find in your supermarket), 2 eggs:1 medium-large zucchini

If you happen upon a very large or overgrown zucchini I would suggest saving it for baking.

1 zucchini
1 egg
1/2 medium yellow onion
1 oz cheese (I used a smoked cheddar but mozzarella, Swiss, parmesan, any type will work really)
1 teaspoon olive oil
1 teaspoon fresh ground pepper

Slice your zucchini into circles approximately 1/4 inch thick. I always keep the skin on.
Position the zucchini slices in the pan so as much of the zucchini is touching the pan as possible. (This can get tricky when you're trying to make larger quantities so I usually do this in batches)
While the first side of the zucchini is browning dice your onion.
Flip your zucchini and add the onion to the pan.
Let sit for a few minutes to brown. Onions should start to become translucent and may brown on the edges.
In a bowl, beat egg(s), cheese and pepper together
Poor the egg mixture over the zucchini and let sit for a minute. When it looks like the eggs have started to firm up mix everything together in the pan and continue to cook until the eggs are finished.

***I definitely recommend trying this recipe. I could eat this for breakfast lunch and dinner and it's so easy to throw together. When I make larger quantities (using more eggs) I will substitute 2 egg whites for 1 whole egg in the recipe.

The others leftover this week were the lettuce which I used throughout the week with my lunch and Snap Peas which we snacked on and I have plans to use in a stir fry next week.

Overall, I would say this first week was a success. The single share seems to be enough to use as main dishes for 5 dinners for John and I and another 5 lunches for me. We are spending the same amount of money that we would have at the grocery store for conventionally grown produce. In return we are getting organic produce with optimal nutritional value because it is in our hands within 24 hours of being picked. Also, I get to support a local farmer in an are where I grew up and have seen farms slowly become housing developments. Maybe most important to me is knowing that my food is safe, where it came from, and who grew it.