Zucchini Scrambled Eggs (Kousa Wbeid)

Zucchini scrambled eggs!! A one skillet meal that is light, fluffy, and delicious. This recipe takes me back 24 years ago … This was the first dish I cooked in my life. I remember that the end result turned into a soggy mess!! Yes, yes a true soggy mess!! Later I knew my mistake,I must have seasoned the diced zucchini with salt and squeezed them to reduce the amount of water in them, zucchini are usually heavy with water!!

A low carb recipe that I would so enjoy with Lebanese or pita bread. Bread is a staple food in Lebanon served with almost all meals, plus I am a carboholic! I know it is not an easy addiction but I am trying to find ways to break this habit. If you are following a low carb diet, just skip eating it with bread, it would still taste wonderful!

Zucchini scrambled eggs or koussa wbeid, as we call it in Lebanon, comes to my mind on a busy day; with simple few ingredients, you will end up with a whole satisfying meal. Happy eating.

Use a large skillet to accommodate the 8 eggs. The recipe can be cut inhalf to feed a small group

Sprinkle salt over the zucchini cubes and set aside for 1 hour. Using your hands, squeeze the zucchini ridding it from all the excess liquid.

Heat the oil in a skillet over medium heat, and add the zucchini cubes. Sauté until tender.(It takes about 5-7 minutes).Pour the beaten eggs evenly over the zucchini. Stir continuously until the eggs are set.Sprinkle a dash of allspice.

Ingredients:

1 kg./2 lb. 4 oz. zucchini, cut into small cubes
8 eggs, beaten
A dash allspice
¼ cup peanut oil
1 tablespoon salt

Directions:

Sprinkle salt over the zucchini cubes and set aside for 1 hour.
Using your hands, squeeze the zucchini ridding it from all the excess liquid.
Heat the oil in a skillet over medium heat, and add the zucchini cubes. Sauté until tender.(It takes about 5-7 minutes).
Pour the beaten eggs evenly over the zucchini. Stir continuously until the eggs are set.
Sprinkle a dash of allspice.