This is one of my favorite dishes to make whenever I have some zucchini on hand. Some people tell me that it doesn't look so good, but once you try it, I think you'll like it. The mixture of vegetables, eggs, peppers and tomato sauce gives it color, besides some protein. You might like the taste better than the looks of it. Give it a shot, it won't kill yah!!

Recipe Summary

prep:
2 mins
cook:
10 mins
total:
12 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.

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Nutrition Facts

142 calories; protein 6.8g; carbohydrates 11.9g; fat 8.3g; cholesterol 124mg; sodium 274.5mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 4 stars
03/07/2012
This was really good, but I made several changes. First off, I sauteed garlic and onion in olive oil, when that browned I added one small zucchini and one small summer squash, chopped. I didn't have a red pepper, but I did add a chipotle pepper in adobo sauce. This added a nice smoky flavor, along with a little heat. I used egg whites and salsa instead of the tomato sauce, I didn't have any... Then when it was all done I topped with a little shredded cheddar cheese. Ummm Ummm good! Read More
(9)

Most helpful critical review

Rating: 3 stars
07/03/2012
Zucchini for Lunch Haiku: "Eggs an after-thought. Tomato sauce was wierd too. Unusual dish." Well I salvaged my leftovers by mixing them into omelets for the next day's breakfast b/c the 2 eggs in this just got lost amongst the veggies. The scrambled egg & tomato sauce became a kind of clumpy shade of "brain" pink making this not the most attractive meal but it was a great way to use the chubby zucchini that I'd just plucked from the garden. If I made this again I'd swap tomato sauce for diced tomato add minced garlic S&P (I had to eat mine w/ considerable splashes of Sriracha due to its ho-hum taste) and increase the eggs. Read More
(4)
19 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/07/2012
This was really good, but I made several changes. First off, I sauteed garlic and onion in olive oil, when that browned I added one small zucchini and one small summer squash, chopped. I didn't have a red pepper, but I did add a chipotle pepper in adobo sauce. This added a nice smoky flavor, along with a little heat. I used egg whites and salsa instead of the tomato sauce, I didn't have any... Then when it was all done I topped with a little shredded cheddar cheese. Ummm Ummm good! Read More
(9)
Rating: 4 stars
12/07/2009
This was a differnt way of making zucchini forsure but it was good. A little bland so I added salt and pepper. next time I will had in fresh minched garlic to give it a kick. Thanks for sharing Read More
(6)
Rating: 5 stars
07/16/2010
I used mushrooms instead of onions/peppers and olive oil instead of vegetable. Used leftover spaghetti sauce flavored with meat. Sprinkled a little parmesan on top. REALLY good and fast! Read More
(5)
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Rating: 3 stars
07/03/2012
Zucchini for Lunch Haiku: "Eggs an after-thought. Tomato sauce was wierd too. Unusual dish." Well I salvaged my leftovers by mixing them into omelets for the next day's breakfast b/c the 2 eggs in this just got lost amongst the veggies. The scrambled egg & tomato sauce became a kind of clumpy shade of "brain" pink making this not the most attractive meal but it was a great way to use the chubby zucchini that I'd just plucked from the garden. If I made this again I'd swap tomato sauce for diced tomato add minced garlic S&P (I had to eat mine w/ considerable splashes of Sriracha due to its ho-hum taste) and increase the eggs. Read More
(4)
Rating: 4 stars
09/20/2010
I've been making a form of this for years but I never considered adding eggs! Great idea! I try to eat low-carb therefore I don't eat bread. This is a great lunch idea. Can also top with some cheese! I usually add mushrooms too or whatever fresh veggies I have on hand! Read More
(4)
Rating: 3 stars
07/23/2010
I didnt find this to be ugly looking at all in fact I thought it was very pretty looking. I didn't however care for the taste. The favors didn't really blend or go together much and I found it to be a bit bland even with the addition of some garlic & black pepper. Not a waste of my ingredients or time but nothing some craving to have again either. Read More
(4)
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Rating: 5 stars
05/18/2011
This was quick easy and tasty. I made a few changes - used tofu instead of eggs and added some garlic. Read More
(3)
Rating: 4 stars
07/23/2008
delicious mush and only 10 minutes to make. i added chopped garlic and crushed red pepper to the eggs. also used less tomato sauce but added a chopped tomato at the same time. it may not look like much but it's a great tummy filler when that's all you have in the fridge. Read More
(3)
Rating: 4 stars
03/13/2007
This was surprisingly good for brunch. My (picky) husband even liked it! I used butter instead of oil though and not quite as much tomato sauce. Read More
(2)