Wash a zucchini and cut it into rounds. Not too thick, but not entirely thin enough to be called slices. 6-8 mm. In a fry pan on medium-low heat, heat a teaspoon or two of olive oil. Stir into the oil a knifeload (abt. 3/4 tsp?) of Thai green curry paste, and let it cook up for a minute. It will bubble a bit as the water comes out. Then spread it out, throw the zucchini on top, and toss them a couple times to coat. Put a lid on and let the zucchini steam for a couple minutes. When they are toothsome, take the lid off, turn up the heat, and saute for a few moments more, to dry the outsides a bit. Serve alongside the jalapeño-free version of JalapeñoSageScrambledEggs

The heat of green curry paste is sneaky; it shows up after you've swallowed, really. That makes the zucchini initially fresh and mild-tasting, a relief from the heaviness and slight barnyardiness of Romano-enhanced eggs. Then the heat fades in, and sensitizes the mouth, and it's light, bright, and forward until you take another bite of those succulent, rich eggs. It's a great contrast.