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Zucchini and Eggs

Zucchini and Eggs

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
J. Moore

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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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

CECY
75

CECY

1/22/2003

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

jo_g
65

jo_g

9/6/2008

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.

KAILASMITH
58

KAILASMITH

1/22/2003

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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