Scrambled Eggs with Zucchini and Pancetta

Trim the zucchini, remove the center portion with the seeds, and cut the rest into small pieces. Chop the shallot and sauté it in a pan with a drizzle of oil for 2 minutes; add the pancetta and, after 1 minute, add the zucchini and a pinch of salt. Cook for 1 minute, then remove the mixture from the pan.

Beat the eggs with a pinch of salt and a handful of chopped mint; cook the eggs in the pan in which the zucchini was cooked, stirring for 1 to 2 minutes. Serve the scrambled eggs with the zucchini and top with a few fresh mint leaves.