2 Courgette 4 Egg Omelet

According to Wikipedia, zucchini is the most common used name in Scandinavia for the vegetable in other places more commonly known by its french name courgette. I might have old data, but I think the most widespread name in Sweden at least, is simply squash (probably since we didn’t know about any other squashes for very long and until fairly recently)

I’m only bringing this up since I’m using them in food today. The common green zucchini and the slightly less common golden zucchini. Both were bought fairly cheap and then sort of forgotten in the fridge. Since it’s very unnecessary to let food go bad I needed to make use of them quickly and decided on a Spanish tortilla-like apparition, but with zucchini instead of potatoes.

Grated zucchinis in a pan, with some oil and salt. A chopped onion was added some time later. Since zucchini is mostly water, it tends to get soggy with cooking, and unless some of the moisture is removed, that sogginess is democratically spread through the whole dish. Leave them in the pan for quite some time to get a proper sear and allow some water to steam away.

Once that was done I added some seasoning (white pepper, garlic, chili flakes, thyme) and then four lightly beaten eggs and a cup of grated Raclette cheese that happened to be lying around (and at least texture-wise, it’s not entirely unlike the Spanish Manchego). Once that’s taken care of one can choose either to fry fairly quick and flip the whole thing over, or fry it on lower heat and on only one side.

I decided on a one-sided fry and then a bit of salad.

Moussaka, sort of.

Minced pork, button mushrooms and fresh garlic at great discounts and the refrigerator runneth over with eggplant and half-zucchinis (OK, one of each, but you get the idea). In my book that spells moussaka or something pretty similar.

Fresh onions and garlic and a bag of shrooms.

Frying stuff. Also making sure the seasoning has a rather strong Mediterranean feel to it.

Slicing eggplant lengthways with the assistance of a Scandinavian cheese-slicer. Other similar tools are probably just as good. I had a nagging feeling that eggplant and zucchini often are pre-cooked in some fashion to reduce the liquid content, but didn’t bother to (which resulted in a very wet final product. Be warned!)

Since I’ve written papers concerning both digital imaging and how the hiker should dress, I’m pretty good at working with layers. A lasagna-like structure, but without the béchamel.

Putting a cheese sauce on top. Should have had more and thicker sauce (in conjunction with dryer sliced veg) for the best result.

After a bit of oven time dinner is ready (but somewhat wet)