• 2 medium zucchini (about 10 ounces)
• 1 tablespoon extra virgin olive oil
• 1 or 2 garlic cloves, minced (optional)
• Salt
• freshly ground pepper
• 6 eggs
• 2 tablespoons low-fat (2 percent) milk
• 2 tablespoons minced chives
• Optional: 1 medium avocado, diced or sliced, for garnish

1. Grate the zucchini on the large holes of a box grater or in a food processor.
2. Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
3. Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

From NYT Martha Rose Shulman