Zucchini egg rings: Cut a large zucchini into 1 to 1½ cm thick rings, remove the seeds from the middle and fry the rings on one side. When they are browned, flip them over and place a dob of butter inside each ring. Crack an egg into each ring and when almost cooked, sprinkle with salt, pepper and grated parmesan. (Pop the pan under the grill if you want to melt the cheese.)
Save the leftover seeds to toss into a stir-fry with garlic and sesame oil.
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