Summer Squash with Eggs
Bright, fresh, and bursting with flavor, this Summer Squash with Eggs recipe is the perfect quick and healthy meal for breakfast, lunch, or dinner. Featuring tender yellow squash or zucchini sautéed to golden perfection with garlic, this dish is elevated by the creamy richness of scrambled eggs, fresh parsley, and a sprinkle of Parmesan cheese for added indulgence. Ready in under 30 minutes, it’s a simple one-pan recipe that maximizes the flavors of seasonal produce while keeping cleanup minimal. Serve it as a satisfying standalone dish or pair it with crusty bread or a side salad for a complete, wholesome meal. Perfect for those looking for a nutrient-packed recipe that's easy, versatile, and delicious!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pieces medium-sized summer squash (yellow or zucchini, or a mix)
- 4 pieces large eggs
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 0.5 teaspoons kosher salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Wash the summer squash thoroughly and slice them into thin rounds or half-moons, depending on your preference.
Crack the eggs into a medium-sized bowl, add a pinch of salt, and whisk until smooth. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
Add the sliced summer squash to the skillet. Sprinkle with kosher salt and ground black pepper. Sauté for 7-10 minutes, stirring occasionally, until the squash is tender and slightly caramelized.
Reduce the heat to low, then push the squash to one side of the skillet to create space for the eggs.
Pour the whisked eggs into the cleared side of the skillet. Allow them to set slightly, then gently scramble the eggs by stirring them with a spatula. Combine the squash with the eggs as the eggs cook, creating a cohesive mixture.
Once the eggs are cooked through and creamy, remove the skillet from heat.
Sprinkle the chopped fresh parsley and (if using) grated Parmesan cheese over the top before serving.
Serve warm on its own or with crusty bread or a side of fresh greens.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
