Scrambled eggs with zucchini features tender sauteed zucchini, fluffy, peppery eggs, and grated Parmesan cheese. This recipe is perfect for a quick and healthy 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.
How to Make Scrambled Eggs with Zucchini – Step by Step
HEAT olive oil in a large pan over medium heat.
CUT 2 medium-sized zucchini into ¼” 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.
Move zucchini to one side and CRACK 2 eggs into the pan. STIR the eggs around to cook.
MIX the cooked eggs together with the zucchini in the pan and FINISH with a sprinkle of Parmesan cheese.
Contrary to popular belief, adding milk, cheese and other dairy doesn’t make for fluffier eggs. These ingredients actually weigh down the eggs while cooking, but do add lots of flavor.
If you prioritize flavor over fluff, milk is a great ingredient to add, along with sour cream, your favorite cheese(s), seasonings, and vegetables.
The secret to fluffy, pillowing scrambled eggs is actually . . . water!
Water doesn’t weigh down the eggs during cooking and the steam that is created results in light and airy scrambles.
Just beat your eggs as normal and then add in a splash of water at the end!
A few other secrets include whisking the eggs just before you add them to the pan, mixing them until they are completely combined and the same color all throughout, and adding the seasoning right at the end of cooking!
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.
What can I do with so many zucchini?
Want more zucchini recipes? Try these!
- Pumpkin Zucchini Bread
- Italian Ground Turkey Patties with Vegetables
- Grilled Sausage Kabobs with a Honey Mustard Glaze
- Zucchini, Black Bean, and Rice Skillet
- Posh Squash (Zucchini and Yellow Squash Casserole)
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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10 Minute Scrambled Eggs With Zucchini
- 1 tablespoon olive oil
- 2 medium-sized zucchini
- Salt and Pepper, to taste
- 2 eggs
- Grated Parmesan cheese
- Heat olive oil in a large pan over medium heat.
- 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.
- Move zucchini to one side and crack 2 eggs into the pan. Stir the eggs around to cook.
- Mix the cooked eggs together with the zucchini in the pan and finish with a sprinkle of Parmesan cheese.