Without child, an empty fridge was no biggie. Living off of oatmeal and crackers was an all too common theme for this busy and tired chef (plus if it meant I could shed a few, I was all for it). But since Zelli started eating solids, he's grown accustomed to eating fresh, healthy meals, and I've grown accustomed to making them on a daily basis.
As the lunchtime tune began (which goes a little something like this - "Umm..ummm..ummmmamamamam!!!), I sprinted to the refrigerator, blindly grabbed whatever was in arm's length, and made a dash for the stove. And now what? Luckily, one of the items I was skillfully balancing with my elbow was a vegetable. Zucchini, eggs, ricotta...well I'll be it, a gourmet meal in minutes. I think I'll call it a scramble.
Zucchini Scramble(yield: 2 servings)
1 tbsp olive oil
1 medium zucchini, peeled and grated
1 small clove garlic, crushed
1 egg, lightly beaten
2 tbsp milk
1/4 cup ricotta cheese
Heat the olive oil in a medium saucepan over medium-low heat. Add zucchini and garlic. Cook, stirring, 5-6 minutes. Stir in the remaining ingredients, and cook for another 5 minutes.