Farm Fresh Zucchini and Eggs for Fiesta Friday or Courgette and Egg Comfort

Milos, Greece

20140711_143418 (1)Hi everybody and happy Fiesta Friday #24!

A few days after our wonderful morning with Georgia learning how to make local cheese pies (really much too good), her husband Demetris took us to his farm.  We came back loaded with organic fruit, eggs and vegetables. Check out the photo at the end of this post.

Our outside table was groaning under the weight of all the onions, eggs, beans, tomatoes, melons, eggplant (aubergine), zucchini (courgette), garlic, figs, peaches, beets, plums, lemons etc etc. Amazing! They also grow pomegranates, capers, olives for oil and olives for eating, oranges, mandarins, potatoes and a whole bunch of other stuff all irrigated with water from their own underground spring. They raise chickens, turkeys, rabbits and pigs and of course, make their own honey and wine. When he’s not at the farm, he goes out in his boat and fishes. Talk about self-sufficiency!

So much wonderful produce to use! I cooked the beans first off. It would have been a crime not to and did eggplant in the oven with fresh tomatoes, garlic and onions. All very simple and oh so delicious.

Next day, zucchini and eggs. The aim of this recipe was to capture the flavours of the zucchini balls we get at Yalos restaurant in Pollonia: one of our absolutely favourite dishes on the island, a first night back must-have.

I was pretty thrilled with the results, so here you go!

What you need: for two people or more if you serve other things as well. I made married fava (recipe next time) and a plain tomato and black olive salad.

500 grams (1 pound) zucchini (courgette)

3 eggs

1/4 cup grated hard goat cheese

1 spring onion sliced thinly (green and white parts)

1 teaspoon crumbled dried mint

1 handful chopped fresh dill

fresh goat cheese

olive oil


What you do:

Roughly grate the zucchini into a colander. Sprinkle with a little salt and let sit and drain for half an hour. Break eggs into a bowl. Add the grated cheese, spring onion, mint and dill. Grind some black pepper into the mixture and a pinch of salt. You will have to judge how much salt based on how salty your cheese is. Set aside.

Drain and dry the zucchini. Put a swirl or glug (i.e. about a tablespoonful) of olive oil in a heated medium sized stick free frying pan. Add the zucchini. Let it cook over low heat for about ten minutes. If there is still liquid in the pan after this time, strain it off. The zucchini should get dry in the pan-even brown a little. Add the egg mixture and let it cook without stirring. You will see that the mixture is thickening up. Lift the edge a little to check. When it will hold, turn the whole mixture over with a lifter. You don’t have to get all fancy about flipping it or anything. Don’t worry if it comes up in two parts, it will all gloop together if you didn’t wait too long to turn it. Cook another few minutes until you have a nice browned surface on both sides. That little crust gives a bit of ‘fried’ sensation.

Slide out of the pan and cut into quarters. Sprinkle with the fresh cheese or you could use a little Greek yoghurt. Dig in.


jan and veg







Tagged: , , , , , , , ,

22 thoughts on “Farm Fresh Zucchini and Eggs for Fiesta Friday or Courgette and Egg Comfort

  1. Emily @ July 11, 2014 at 7:08 pm Reply

    That’s quite the farming expedition! Those looks absolutely delicious and I will be making them this weekend. YUMMY! I miss Greece!!!!

    • Jan July 12, 2014 at 7:15 am Reply

      Hey Em! It was so interesting and different from the fruit farms I knew as a kid in Southern Ontario. The land where the fruit trees are is divided into ‘rooms’ formed by living walls of bamboo. These protect the trees and their fruit from the wind-which you know can get pretty crazy on Milos. Each room had maybe four or five trees in it. Demetris kept filling bags with his wonderful produce. When we were about to leave-he banged on the car hood and gave us about ten heads of the best garlic I’ve ever had! The generosity of the Greek people is humbling.

  2. […] Jan […]

  3. thebrookcook July 12, 2014 at 1:48 am Reply

    Wow! I love the shot of all of your produce. 🙂 Such a tasty dish too- zucchini & goat cheese is a winning combination!

    • Jan July 12, 2014 at 6:55 am Reply

      Thanks so much-as you can see it took a few trips to get everything from the car to the table! Hope you try the recipe. It would fit right in at a Greek inspired brunch. Hmm-what else would I make?

  4. Fae's Twist & Tango July 12, 2014 at 6:30 pm Reply

    Ooo, I love that farm fresh zucchini and eggs comfort! 😀 )))

    • Jan July 14, 2014 at 1:55 pm Reply

      Nice to hear from you. What was super comforting was that leftovers were great cold-right out of the refrigerator-perfect for filling that gap before real breakfast begins! Ha, ha.

  5. Lori July 12, 2014 at 8:20 pm Reply

    Bookmarked this recipe! This sure sounds great!

    • Jan July 14, 2014 at 4:46 pm Reply

      Thanks Lori.

  6. Sadia Mohamed July 12, 2014 at 9:01 pm Reply

    So glad that i found your space through ff24. Luv wat you bought for the party. Looks delish! 🙂

    • Jan July 14, 2014 at 4:48 pm Reply

      Glad you found us too, Sadia!

  7. Hilda July 13, 2014 at 12:40 am Reply

    That is a beautiful table of produce etc. I envy your having such variety. We are in Ontario, so you know how little is ripe at this point. I used to make a very similar zucchini recipe but without the salting first, and it was baked. This looks more interesting. Will give it a try. And thanks for bringing your recipe and your story to Fiesta Friday.

    • Jan July 14, 2014 at 2:05 pm Reply

      Hi Hilda,
      So exciting to hear from someone from Ontario. I grew up in the fruit belt in the Niagara Peninsula. Is that anywhere near you? Every summer I get nostalgic for the roadside fruit and vegetable stands. So many happy memories of buttered corn on the cob and thick slices of perfect beef steak tomatoes for dinner on hot summer evenings. Huge yum! Hope you enjoy the zucchini recipe and hope you’ll drop by again soon.

  8. The Novice Gardener July 13, 2014 at 11:35 am Reply

    How wonderful to be able to pick fresh veggies from what sounds like an amazing farm. What are the leafy greens on the far right of the shot? Are they vlita (amaranth)? I’m slightly obsessed with amaranths at the moment. Supposedly very nutritious. Your courgette and egg sounds delicious! — Angie

    • Jan July 14, 2014 at 2:21 pm Reply

      Hi Angie-they are horta of some kind but the leaves were a slightly different shape from the vlita we get in restaurants here. Must be in the same family though. Beth found it very bitter, so wasn’t a big fan. I loved it.
      We are so excited to participate in Fiesta Friday in the company of so many fantastic blogs. What a terrific idea!

  9. indusinternationalkitchen July 14, 2014 at 2:39 am Reply

    Hi Jan, this looks so delicious – eggs with zucchini! Love the addition of goat cheese too! This would make a perfect dish for a brunch! thanks so much for bringing these to Fiesta Friday! 🙂

    • Jan July 14, 2014 at 2:15 pm Reply

      Thanks Indu. I have just spent a lovely half hour reading your blog. So many wonderful recipes to try especially from the Kerala section. The Spicy Shrimp and Potatoes sounds exceptionally mouth watering and will be at the top of my ‘To Make’ list when we get back to France!

      • indusinternationalkitchen July 15, 2014 at 1:31 am

        Jan, thanks so much for exploring my blog and for your comments! Do let me know how you like them if you do end up making the shrimp and potatoes dish! 🙂

  10. Beth @ Culinary Correspondence July 14, 2014 at 3:43 pm Reply

    This looks sooooo good!! It makes me want to hop on the next plane back to Greece. Promise you’ll bring some of the local spearmint back for me?? I’m definitely going to try this recipe out. xo

    • Jan July 14, 2014 at 4:54 pm Reply

      You’ve got it Beth. Anything else besides, oregano, capers, olive oil etc etc etc? Ha!

  11. Hanin July 26, 2014 at 12:40 pm Reply

    This reminds me of a lot of great memories!
    The holidays in Milos were really amazing, we had such a good time! 🙂

    I actually found out there were great Greek products (Yogurt, Feta Cheese, olives…) in the little Mediterranean shop in our old neighborhood – I don’t know if you remember it –
    We can still enjoy our yogurt and honey in the morning 🙂

    You look wonderful in the pic !!

    Gros bisous

Leave a comment - we're a friendly bunch!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: