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.
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!
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.
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.
Whisk 4 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 1/4 cup 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.
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
Want more zucchini recipes? Try these!
- Lasagna Zucchini Boats
- Chicken Zucchini Casserole
- Italian Ground Turkey Patties
- Grilled Sausage Kabobs
- Zucchini, Black Bean, and Rice Skillet
- Zucchini and Yellow Squash Casserole
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
Basically, this recipe goes with any meal that you need a green vegetable for!
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!
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!
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10 Minute Scrambled Eggs With Zucchini
- 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
- 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.