Zucchini and Eggs

Zucchini and Eggs

76
J. Moore 0

"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."

Ingredients 10 m {{adjustedServings}} servings 184 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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 76

  1. 96 Ratings

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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
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
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...