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Zucchini with Egg

Rated as 4.44 out of 5 Stars

"This is a dish my grandparents used to make. It is so simple, yet it is so yummy! It is great in the summer and even better with homegrown zucchini."
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Ingredients

20 m servings 213 cals
Original recipe yields 2 servings

Directions

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  1. Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
  2. Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.

Nutrition Facts


Per Serving: 213 calories; 15.7 g fat; 11.2 g carbohydrates; 10.2 g protein; 186 mg cholesterol; 180 mg sodium. Full nutrition

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Reviews

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Zucchini – it’s good for breakfast too! As an Italian who grew up with this humble dish herself (using the summer zucchini bounty from Grandma’s and Mom’s plentiful gardens) I can vouch for its...

We make this a lot on the weekends, I like to add fresh sliced garlic while the zucchini is sautéing, sprinkle some oregano and hot pepper flakes to flavor it up. Serve it on a lightly toasted...

08.13.16 ~ A good, simple and quick breakfast to prepare. I like veggies in my eggs but had never tried it with zucchini. I liked it. Added a few sliced tomatoes and a dry English muffin and had...

Fried up 1 medium zucchini, then added a chopped tomato and green onion w salt and pepper. Added an egg and some oregano. Nice, especially if I don't want to use cheese.

Only change was the addition of a little Parmesan. So good!

Great idea. I added about 1/4 of a white onion and 1 clove of garlic. Delicious.

Nice! I only had 1 smallish zucchini, but I thought that was plenty w/o being too much. This had a nice, fresh flavor...great for breakfast! Thanks for sharing. :)