The BF picked up some weird summer squash from an urban homestead we get our eggs from this week. He said it was kind of like zucchini, so I shredded it up to make a Zucchini Galette from this recipe at SeriousEats. I wasn’t liberal enough with the oil on the cast iron pan, so the egg stuck to it.
Despite the ugliness, it was still very tasty. But really, does anything baked with eggs in it not taste good? I also scrambled up some tofu with leftover kale, beans, spicy vegan sausage, and mustard greens for a quick tofu scramble. The BF thought it was too dry, but I thought it was okay. Kinda funny that the scramble is vegan, but the zucchini dish is not. We also had some sliced tomatoes on the side. Not my tomatoes though. They’re still green.
