Rating: 4.5 stars 4.5
115 Ratings
  • 5 star values: 76
  • 4 star values: 32
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

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Nutrition Facts

184 calories; protein 6.9g; carbohydrates 4.5g; fat 15.8g; cholesterol 138.5mg; sodium 76.2mg. Full Nutrition
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