Zucchini and Eggs

Zucchini and Eggs

76
LinH 0

"My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal."

Ingredients

25 m {{adjustedServings}} servings 147 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the eggs and Parmesan cheese together in a bowl; set aside.
  2. Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.
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Reviews

76
  1. 97 Ratings

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I grew up to love zucchini because of this "frittata" as we called it. It was everyday food for us, but only during summer when Grandma, and then Mom, grew zucchini in their garden. I feel for...

I grew up eating this as our garden was always abundant with zucchini and I still make it frequently. I start with sliced sweet onion (and a little chopped fresh garlic if you like it) . Saute o...

Having some zucchini and wanting to use some up I'm glad I found this recipe! I did mince up a clove of garlic and used some of that instead of using the powder. This was great! Thanks for shari...