10 Minute Scrambled Eggs With Zucchini
Scrambled eggs with zucchini is the perfect recipe for all of the zucchini from your garden. With tender sauteed zucchini and fluffy, peppery eggs, this recipe is perfect for a quick side dish.
My mom made this scrambled eggs with zucchini recipe so many times growing up, I can’t remember the first time I had it.
It’s so quick and easy to make and it’s very tasty.
I usually put my husband in charge of this dish because he patiently flips each zucchini over so they all get an equal amount of cooking time. (I’m a little less patient and would rather give the zucchini a quick toss and be done.)
If you can stand to flip over each zucchini coin individually, you’ll get rewarded with perfectly cooked squash every time.
2 medium-sized zucchini
Grated Parmesan cheese
Salt and Pepper
How to Make Scrambled Eggs with Zucchini
HEAT: Heat olive oil in a large pan over medium heat.
COOK: Cut the zucchini into 1/4″ thick circles. Add the zucchini to the warm pan and season with salt and lots of pepper. Stir frequently until zucchini is browned and cooked through.
CRACK: Move zucchini to one side and crack 2 eggs into the pan. Stir the eggs around to cook.
MIX: Mix the cooked eggs together with the zucchini in the pan and finish with a sprinkle of Parmesan cheese.
Recipe Tips and Substitutions
I find that 2 medium-sized zucchinis fit well in my biggest frying pan. If you want to cook up more zucchini, you’ll need to use a larger cooking surface, like a skillet, or you’ll need to make this recipe in batches.
If you want to save some calories, you can use cooking spray instead of the olive oil.
The original recipe my mom makes calls for diced onions and peppers. I’m not a big fan of either, so I don’t include them in this recipe. If you do want to like the taste of onions, but not the texture, you can add a few shakes of onion powder to the zucchini while they cook.
If you have multiple types of squash in your garden you can use them with the zucchini. I’ve used yellow squash before and it is delicious.
If you have leftovers, you can microwave them for 30 seconds – 1 minute the next day for a tasty breakfast.
Scrambled eggs with zucchini is the perfect vegetable side dish for almost any main dish, including:
And you can also make this for a healthy breakfast.
I hope your family loves this recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Can add chopped peppers and onions as desired. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 38Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 63mgSodium: 90mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 3g
Can add chopped peppers and onions as desired.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.