Over medium high heat, in a large frying pan, sauté the zucchini, ham, and edamame.

In a large (dry) frying pan, over medium-high heat, sauté the zucchini, ham, and edamame for 3 to 5 minutes.

Add a little salt and pepper.

note: I didn't use any oil. The zucchini gave off enough moisture in the cooking process that I didn't have much trouble with it sticking.

In a small mixing bowl whisk together the milk, egg, garlic, onion powder, half of the cheese and a little more salt and pepper.

Remove the zucchini from the heat and add the egg mixture all at once.

Stir the egg mixture (off the heat) for a couple of minutes.

Turn the heat down to medium-low and return your pan to it.

Stir everything over the medium-low heat until everything is coated and the sauce thickens a little (~3 to 5 minutes).

Makes 1 to 2 servings.

Plate and EAT!!!

note: I purchased a device that will cut vegetables into long noodle-like strips. If you don't have one of these you could use a cheese grater or knife. It will taste the same (yummy!) no matter how you slice your zucchini.