Zucchini Squash and Eggs
Brighten up your breakfast or brunch menu with this quick and wholesome Zucchini Squash and Eggs recipe! Featuring thinly sliced zucchini and yellow squash sautéed to golden perfection with fragrant garlic, this dish pairs vibrant vegetables with fluffy scrambled eggs for a nutrient-packed, low-carb delight. A splash of olive oil and a touch of seasoning bring out the natural flavors, while optional fresh parsley adds a pop of color and zest. Ready in just 20 minutes, this one-skillet recipe is perfect for a simple morning meal or a light, satisfying lunch. Serve warm and enjoy a fresh twist on classic scrambled eggs!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 4 large eggs
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parsley (optional, chopped)
Instructions
Wash the zucchini and yellow squash thoroughly. Trim off the ends and slice them into thin rounds or half-moons, depending on your preference.
Peel and finely mince the garlic cloves.
Crack the eggs into a medium-sized bowl, add a pinch of salt and pepper, then whisk until well blended. Set aside.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds, until fragrant.
Add the sliced zucchini and yellow squash to the skillet. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to coat the vegetables in the garlic oil.
Sauté the zucchini and squash for 6-7 minutes, stirring occasionally, until they soften and start to develop a light golden color.
Push the sautéed vegetables to one side of the skillet to create space for the eggs.
Pour the whisked eggs into the cleared space in the skillet. Allow them to sit undisturbed for 20-30 seconds, then gently scramble them using a spatula.
Cook the eggs until they are just set but still fluffy, mixing them intermittently with the vegetables to combine everything.
Remove the skillet from heat, taste, and adjust the seasoning if necessary.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 653 mg | 14% | |
*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.
