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.

Recipe Summary

5 mins
15 mins
20 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.

  • 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

213 calories; protein 10.2g; carbohydrates 11.2g; fat 15.7g; cholesterol 186mg; sodium 180mg. Full Nutrition

Reviews (11)

17 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 satisfying deliciousness. Or maybe I m just swayed by sentimentality. While olive oil is a kitchen staple in this instance I ve always preferred to make this with butter. And while zucchini is a great foundation it needn t stop there. I added onion and minced garlic today but tomatoes and/or mushrooms are great additions as well. To finish I like a sprinkle of freshly grated Parmesan upon serving. Read More
Rating: 5 stars
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 buttered bakery roll and sprinkle with Parmesan. Heaven! Read More
Rating: 4 stars
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 a delicious breakfast. (4-stars) Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
Only change was the addition of a little Parmesan. So good! Read More
Rating: 4 stars
I have made this so many times...few pinches of Italian herbs add to it, and top with a bit of shredded Italian cheese Read More
Rating: 4 stars
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.:) Read More
Rating: 5 stars
I really enjoyed this dish as a light supper on a very warm summer evening. I used butter instead of the olive oil. I added onions to the zucchini as well as minced fresh garlic a few minutes before the zucchini was done. Also added a small chopped tomato before it was finished. The parmesan cheese worked well here. Since it was dinner, I had a glass of chilled rose wine with it. I'll bet they do that in Italy (at dinner, that is). Thanks for the recipe; it's a good one! Read More
Rating: 5 stars
I added onion and I didn't use water. Read More