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10 Minute Scrambled Eggs With Zucchini

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.

Zucchini and eggs with parmesan cheese in black frying pan with wood spoon.

My mom made this scrambled eggs with zucchini recipe so many times growing up, I can’t remember the first time I had it.

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.

This recipe works because it’s:

  • Quick and easy to make. It only takes 10 minutes to get it on the table!
  • Very tasty. All you’ll need is a few simple spices to bring out the natural flavor of the zucchini.
  • A great way to get kids to eat their vegetables. Put anything with scrambled eggs and your kids are sure to devour it!

Step-by-Step Instruction

Ingredients for zucchini scrambled eggs on quartz countertop including eggs, onion, and parmesan cheese.

Wash and cut 2 medium-sized zucchini into ¼” thick circles and dice onion. Heat 1 tablespoon of olive oil in a large frying pan over medium heat.

Countertop with partially sliced zucchini and a knife resting on orange cutting board.

Add the zucchini and 1/2 cup diced onion to the warm pan. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon garlic powder. Stir frequently until zucchini and onion are browned and cooked through.

Black frying pan with raw sliced zucchini, frozen onions, and seasoning on quartz countertop.

Whisk 4 eggs together in a small bowl.

Beaten eggs in white measuring cup with whisk on quartz countertop.

Move the vegetables to one side and pour the eggs into the pan. Stir the eggs around to cook until just set.

Black frying pan with raw eggs, sauteed zucchini, and wood spoon on countertop.

Mix the cooked eggs together with the zucchini in the pan and finish with 1/4 cup of Parmesan cheese.

Recipe Tips and Substitutions

Cooked eggs and zucchini with parmesan cheese in black frying pan with wood spoon laying nearby.

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.

I like cutting the zucchini in circles, but you could also do half circles or even dice the zucchini if you want.

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 the addition peppers so you can add those if you like the flavor.

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.

My secret weapon for this recipe is the frozen onions! I love cooking with them because they’re already diced (which means no tears) and I can always have them on hand!

After I add the eggs I let them cook on their own for a little and then I start mixing everything together. If you keep stirring the zucchini with the eggs everything will get coated and cooked.

The trick to perfectly cooked scrambled eggs is to take them off the heat when they’re barely set and still have some liquid in them. If you let them cook until all of the liquid is cooked off, you’ll get rubbery eggs with brown bottoms.

If you have leftovers, you can microwave them for 30 seconds – 1 minute the next day for a tasty breakfast.

More Like This

Black square plate with scrambled eggs with zucchini and gold fork on countertop with towel and pan of food nearby.

Want more zucchini recipes? Try these!

FAQ’s

Wood spoon rests in black frying pan with zucchini scrambled eggs and parmesan cheese.
What does this zucchini recipe go well with?


I love to serve these zucchini scrambled eggs with:

-Chinese food like orange chicken, rice, and pot stickers
-Pasta dishes like Creamy Pasta Bake, Greek Yogurt Alfredo, or Garlic Spaghetti
-Breakfast

Basically, this recipe goes with any meal that you need a green vegetable for!

Does adding milk to scrambled eggs make them fluffier?


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.

What is the secret ingredient for scrambled eggs?


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!

I hope your family loves this recipe for scrambled eggs with zucchini! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Zucchini and eggs with parmesan cheese in black frying pan with wood spoon.

10 Minute Scrambled Eggs With Zucchini

The Ashcroft Family Table
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.
5 from 1 vote
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 97 kcal

Ingredients
 
 

  • 2 medium-sized zucchini
  • 1 tablespoon olive oil
  • ½ cup frozen diced onion
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 4 eggs
  • ¼ cup Grated Parmesan cheese

Instructions
 

  • Wash and cut zucchini into ¼" thick circles. Heat olive oil in a large frying pan over medium heat.
  • Add the zucchini and diced onion to the warm pan. Season with salt, pepper, and garlic powder. Stir frequently until zucchini and onion are browned and cooked through.
  • Whisk eggs together in a small bowl.
  • Move the vegetables to one side and pour the eggs into the pan. Stir the eggs around to cook until just set.
  • Mix the cooked eggs together with the zucchini in the pan and finish with Parmesan cheese.

Video

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 314mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 1mg
Keyword easy zucchini recipes, scrambled eggs with zucchini, zucchini and eggs
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