Zucchini and Eggs
Savor the simplicity and wholesome comfort of Zucchini and Eggs, a quick and nutritious one-pan meal that’s perfect for busy mornings or light dinners. Featuring tender zucchini slices sautéed with aromatic onion and garlic, then folded into fluffy scrambled eggs, this dish is a harmonious blend of fresh flavors and satisfying textures. Enhanced with a touch of olive oil, a sprinkle of black pepper, and an optional garnish of fresh parsley or cilantro, it’s both healthy and versatile. Ready in just 25 minutes, Zucchini and Eggs is an easy, gluten-free, and protein-packed recipe that’s as delicious as it is nourishing. Whether served on its own or paired with crusty bread, this hearty skillet meal promises to become a go-to favorite!
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Recipe Information
Ingredients
- 2 medium zucchini
- 4 large eggs
- 2 tablespoons olive oil
- 0.5 medium onion
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parsley or cilantro (optional, for garnish)
Instructions
Wash the zucchini thoroughly and trim off the ends. Slice the zucchini into thin rounds or half-moons, depending on your preference.
Peel and finely chop the onion and garlic.
In a medium bowl, crack the eggs and whisk them until the yolks and whites are well combined. Set aside.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
Add the garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
Add the sliced zucchini to the skillet. Sprinkle with salt and black pepper, and stir to distribute the seasonings evenly.
Cook the zucchini for about 5-7 minutes, stirring occasionally, until it becomes tender but not mushy and starts to develop a slight golden color.
Lower the heat to medium-low and pour the whisked eggs evenly over the zucchini in the skillet.
Let the eggs set slightly before stirring gently to scramble them. Cook for 2-3 minutes, stirring occasionally, until the eggs are fully cooked but still moist.
Remove the skillet from the heat and taste the dish, adjusting the seasoning with more salt or pepper if needed.
Garnish with chopped parsley or cilantro, if desired, and serve immediately. Enjoy your warm, hearty zucchini and eggs!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 31.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1288 mg | 27% | |
*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.
