Zucchini and Eggs

Zucchini and Eggs

70 Reviews 7 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
J. Moore
Recipe by  J. Moore

“A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.”

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Adjust Servings

Original recipe yields 1 serving



  1. Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

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Reviews (70)

Rate This Recipe


Zucchini and eggs! A family favourite. I used cooking spray instead of oil and added garlic and italian herbs. Delicious!!!



Great combination! My husband and I have had this for dinner on multiple occasions. We season it with Italian seasoning, salt, and pepper. We have also added cream cheese, and that's delicious also.



I love both of these ingredients and they are great together. I used pam cooking spray and egg beaters to keep it low-cal and healthy. it was wonderful!! thanks...

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Amount Per Serving (1 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 4.5 g
  • 1%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 176 mg
  • 59%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet



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Zucchini and Eggs


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