Courtesy of Cooking with Herbs by Tolley and Mead

Serves 4

INGREDIENTS:

6 zucchini
8-10 mint leaves
8 eggs
2 Tablespoons (1/4 stick) butter
sea salt and ground pepper to taste

DIRECTIONS:

Trim the ends from the zucchini, peel three of them and cut all into several pieces each. Place the zucchini and mint into a pan with water to cover and cook over medium heat until the zucchini are just tender: about 10 minutes. Drain well and press dry with a towel. Transfer to a food processor and puree or chop by hand finely.

In a bowl, beat the eggs well. Stir in the zucchini-mint pureee. In a pan, melt the butter over low heat. Add the zucchini-egg mixture and cook, stirring frequently, until the eggs have the texture of soft scrambled eggs: about 8-10 minutes. Season to taste with salt and papper.

Serve with crusty bread, herbed new potatoes and tomatoes with fresh basil. Makes a light, summer lunch or brunch.