We talk a lot about Amish culinary culture and how they’re cooking has changed over the years. We talked about how processed foods canned soups in Velveeta cheese have become Staples at the Amish diet. Soda and chips also. All of that is true, but it’s also true that there is still a strong undercurrent of scratch from the earth cooking and baking in Amish kitchens.
Very often Amish cooking and baking swings with the rhythms of the seasons. Few things illustrate what I’m saying better than this zucchini egg scramble. The zucchini adds a wonderful seasonal addition to an otherwise typical egg dish. Amish Zucchini Scramble is a also a great meatless supper.
While you’ll find meat on the table at most Amish meals, not always. I’ve enjoyed some good meals in Amish homes that were completely meatless: tomato sandwiches, potato soup, omelets, and the zucchini egg scramble is a perfect example
Of course, as always get your hands on the freshest eggs you can. Most Amish are going to be using eggs fresh from their own henhouse. And those do make a huge difference in how this turns out.
Zucchini dishes become quite common on Amish farms this time of year. They are so easy to grow and be used in so many different ways. Often you’ll see zucchini grated into an egg dish like this simply to use them up otherwise an Amish home may be overrun with zucchinis. Zucchinis get baked in breads, made into relishes, and turned into jams, it’s a very versatile vegetable which is why they’re popular.
Fresh ingredients are the hallmark of this simple summer supper: onion, zucchini, chopped pepper, and eggs.
Saute the zucchini in some butter, makes for a nice, light taste.
Eggs and cheese are the other components of this meal. I like a sharp cheddar with this, but the cheese you use is up to you. A nice colby would probably also be good.
Combine all in the ingredients and you get a great "super scramble supper."
🥒 Amish Zucchini Scramble
- 2 or 3 small zucchinis (about 1 pound)
- 2 tablespoons butter
- 1 /2 cup shredded cheese
- 1 medium onion, chopped
- 1 pepper, chopped
- 6 to 8 eggs, beaten
- In a skillet saute zucchini, onion, and pepper in butter until tender.
- Season with salt and pepper.
- Add eggs, cook and stir until set. Sprinkle with cheese.
- Remove from heat and cover until cheese melts.
- 'Sausage or other meats may be chopped and sautéed along with the zucchini