Zucchini for Lunch

Zucchini for Lunch

11 Reviews 2 Pics
  • Prep

    2 m
  • Cook

    10 m
  • Ready In

    12 m
Scott Hall
Recipe by  Scott Hall

“This is one of my favorite dishes to make whenever I have some zucchini on hand. Some people tell me that it doesn't look so good, but once you try it, I think you'll like it. The mixture of vegetables, eggs, peppers and tomato sauce gives it color, besides some protein. You might like the taste better than the looks of it. Give it a shot, it won't kill yah!!”

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Adjust Servings

Original recipe yields 3 servings



  1. Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.

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Reviews (11)

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Natalie Terrell

Natalie Terrell

This was really good, but I made several changes. First off, I sauteed garlic and onion in olive oil, when that browned I added one small zucchini and one small summer squash, chopped. I didn't have a red pepper, but I did add a chipotle pepper in adobo sauce. This added a nice smoky flavor, along with a little heat. I used egg whites and salsa instead of the tomato sauce, I didn't have any... Then when it was all done I topped with a little shredded cheddar cheese. Ummm Ummm good!



This was a differnt way of making zucchini forsure but it was good. A little bland so I added salt and pepper. next time I will had in fresh minched garlic to give it a kick. Thanks for sharing



I used mushrooms instead of onions/peppers and olive oil instead of vegetable. Used leftover spaghetti sauce flavored with meat. Sprinkled a little parmesan on top. REALLY good and fast!

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Amount Per Serving (3 total)

  • Calories
  • 142 cal
  • 7%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 274 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Zucchini Cheddar Pancakes


next recipe:

Zucchini Egg White Frittata