Scrambled Zucchini Joes
3/4 lb. ground turkey
1 large onion, coarsely chopped
1/4 lb. fresh mushrooms, sliced
4 medium zucchini, diced
Italian herb seasoning
hot sauce, as desired
grated parmesan cheese
focaccia, buns or toasted garlic bread
bottled marinara sauce, optional
Cook meat in a nonstick skillet or one sprayed with a nonstick oil-spray product. Break meat apart and cook until the red color is out. Add the onion, mushrooms and rather finely diced zucchini. Saute a couple of minutes, stirring often, then cover and cook just until the onion is tender. Drain very well. Sprinkle with garlic salt, add pinches of the Italian herbs and dash in hot sauce. Stir well.
Just before serving, break eggs into a medium bowl and whisk to blend. Pour over the meat mixture over low heat and cook until softly set, moving mixture around with a broad spatula, until eggs coat the meat and vegetables. Spoon into buns, between pieces of flatbread (focaccia) or spoon over a slice or two of toasted garlic bread and serve as fork-food instead of as a sandwich. If desired, top meat mixture with grated Parmesan and marinara sauce.