Zucchini and Egg

Some glorious tastes of childhood can never be recaptured.

Mostly, that’s a good thing.

For example: It’s undoubtedly for the best that I’ve overcome my addiction to Twinkies.

Luckily, we also acquire adult tastes that sometimes grow even fonder. For me, zucchini and egg fits that bill perfectly.

My mother called this dish churtumah, and it’s deliciously simple. I’ve encountered it in just a handful of Armenian homes — a puzzle, to me, because anyone can make it.

The only ingredients other than the zucchini and egg are salt, pepper and butter.

Here goes:

Zucchini and Egg

Three or four medium-size zucchini
One egg

Peel and quarter the zucchini, then cut into quarter-inch slices
Place in saucepan with enough water to cover about a third of the zucchini
Cover and cook over medium heat, stirring occasionally, until zucchini is tender (about five minutes)
Drain excess liquid
Turn heat to low
Add two pats of butter (optional) and salt/pepper to taste
Crack and beat one egg
Fold the beaten egg slowly into the cooked zucchini
Allow the egg to cook while mixing occasionally
Taste and season again if necessary

That’s all it takes for an unusual and tasty side dish that can also be eaten alone with bread as a meal. (Hint: Double the recipe and heat the leftovers for breakfast.)

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  1. Bonnie Gross May 13, 2009 at 9:35 pm

    I’ve certainly cooked enough zucchini over the years, but I have never heard of this dish before. I intend to give it a try. Thanks!

  2. David in Fort Lauderdale May 14, 2009 at 12:29 am

    I am a little embarrassed by this question but I’m actually serious. What does it mean to “quarter” the zucchini? Looking at the pic it looks pretty sliced up (but not diced). Does quarter mean quartered lengthwise? Sorry if this is a dumb question… Just cut it up, probably, would be OK. The style of cutting doesn’t affect taste I don’t suppose.

  3. The DiPaolos May 14, 2009 at 12:56 am

    Doug – This sounds delicious! I can’t believe the variety of food that makes up Armenian cooking.

  4. Ara March 1, 2010 at 7:31 am

    Here is a variant that I came up with: Quarter 3-4 zucchinis (or Mexican squash) lengthwise, then slice very fine (like potato chips). Take 1/2 small onion, slice into two, then into fine crescents. Heat olive oil on medium heat, add the onions, salt and black pepper, and saute until soft. Add the zucchini and continue sauteing on medium-low heat. The zucchini will give off a lot of water so you don't need to add any. When the zucchini are soft, add a handful of coarsely chopped, toasted walnuts. Optionally, you can also add a beaten egg. Garnish with chopped parsley.

  5. Anonymous July 16, 2013 at 3:29 pm

    Robin, I grate the zucchini or use the Mexican Squash (I prefer). about 2 or 3 squash, add fresh herbs handful of chopped parsley, cilantro and dill. you can add a couple of green onion (scallions) chopped. mix together add beaten 2 eggs. Add salt and pepper. In frying pan add a little of oil. Pour mixture and allow to cook on medium heat after checking if bottom is done I slip it out onto a plate and flip it over and back into the pan for the other side to cook. Just a footnote I usually make this in a small pan so that I can make a few of these.. .Sandy

  6. Jake March 27, 2017 at 12:46 am

    I had some food today from a friend who is Armenian and wow what a great it was very amazing


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