Rating: 4.5 stars
125 Ratings
  • 5 star values: 82
  • 4 star values: 35
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2

My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the eggs and Parmesan cheese together in a bowl; set aside.

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  • Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Nutrition Facts

147 calories; protein 7.6g; carbohydrates 1.6g; fat 12.5g; cholesterol 188.2mg; sodium 150.1mg. Full Nutrition
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