Zucchini Noodles with Onions, Carrots, and Eggs
by Editorial Staff
Zucchini fried with eggs, carrots, and onions is a tasty, satisfying, and quick-to-prepare self-sufficient dish made from simple products. Zucchini is grated on a Korean carrot grater in the form of long noodles, but if desired, it can be cut into thicker strips.
Cook: 20 mins
Servings: 2
Ingredients
- Zucchini – 1 pcs. (260 g)
- Onions – 80 g
- Carrots – 80 g
- Eggs – 2 pcs.
- Fresh parsley – 2-3 sprigs
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 40 ml (2-3 tablespoons)
Directions
- Peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater.
Heat vegetable oil in a skillet and stir-fry the onions and carrots over high heat for about 3 minutes. - Wash the zucchini, wipe dry, cut off the edges. Grate the zucchini with a Korean carrot grater.
Transfer the courgette to the sautéed onions and carrots. Fry the zucchini noodles until soft, 5 minutes.
- Break the eggs into a bowl and shake with a fork. Pour the egg mixture into a skillet with the zucchini, onions, and carrots. Rinse the parsley, dry, and chop finely with a knife.
- After the egg, add greens to the pan. Add salt and black pepper. Stirring continuously, fry the zucchini and egg over medium heat until the egg is completely cooked, about 3-4 minutes.
- Zucchini noodles with onions, carrots, and eggs are ready. Serve hot or warm zucchini “noodles” with egg. Enjoy your meal!
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