Some glorious tastes of childhood can never be recaptured.
Mostly, that's a good thing.
For example: It's undoubtedly for the best that I've overcome my addiction to Twinkies.
Luckily, we also acquire adult tastes that sometimes grow even fonder. For me, zucchini and egg fits that bill perfectly.
My mother called this dish churtumah, and it's deliciously simple. I've encountered it in just a handful of Armenian homes -- a puzzle, to me, because anyone can make it.
The only ingredients other than the zucchini and egg are salt, pepper and butter.
Zucchini and Egg
Three or four medium-size zucchini
Peel and quarter the zucchini, then cut into quarter-inch slices
Place in saucepan with enough water to cover about a third of the zucchini
Cover and cook over medium heat, stirring occasionally, until zucchini is tender (about five minutes)
Drain excess liquid
Turn heat to low
Add two pats of butter (optional) and salt/pepper to taste
Crack and beat one egg
Fold the beaten egg slowly into the cooked zucchini
Allow the egg to cook while mixing occasionally
Taste and season again if necessary
That's all it takes for an unusual and tasty side dish that can also be eaten alone with bread as a meal. (Hint: Double the recipe and heat the leftovers for breakfast.)