Zucchini and Eggs

60 Reviews

Prep: 5 min
Cook: 5 min
Ready In: 10 min

“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.” - by J. Moore

Ingredients

2 teaspoons olive oil
1 zucchini, sliced
1 egg, beaten
salt and pepper to taste

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 serving

Directions

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.

Nutrition

Amount Per Serving (1 total)

Calories
195 cal
10%

Fat
15.9 g
24%

Carbs
6.8 g
2%

Based on a 2,000 calorie diet

Share It

Reviews (60)

Rate This Recipe

CECY

Jan. 22, 2003

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

jo_g

Sep. 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...." See more"

KAILASMITH

Jan. 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......" See more"

More Reviews