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!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

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)

Directions

Step 1

Wash the zucchini thoroughly and trim off the ends. Slice the zucchini into thin rounds or half-moons, depending on your preference.

Step 2

Peel and finely chop the onion and garlic.

Step 3

In a medium bowl, crack the eggs and whisk them until the yolks and whites are well combined. Set aside.

Step 4

Heat a large non-stick skillet over medium heat and add the olive oil.

Step 5

Once the oil is hot, add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.

Step 6

Add the garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.

Step 7

Add the sliced zucchini to the skillet. Sprinkle with salt and black pepper, and stir to distribute the seasonings evenly.

Step 8

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.

Step 9

Lower the heat to medium-low and pour the whisked eggs evenly over the zucchini in the skillet.

Step 10

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.

Step 11

Remove the skillet from the heat and taste the dish, adjusting the seasoning with more salt or pepper if needed.

Step 12

Garnish with chopped parsley or cilantro, if desired, and serve immediately. Enjoy your warm, hearty zucchini and eggs!

Nutrition Facts

Serving size	705.8 grams (705.8g)

Amount per serving	% Daily Value*
Calories	721

Total Fat 48.30g	62%
Saturated Fat 10.90g	55%
Polyunsaturated Fat 3.00g
Cholesterol 744mg	248%
Sodium 5197mg	226%
Total Carbohydrate 40.40g	15%
Dietary Fiber 4.60g	16%
Total Sugars 31.50g
Protein 30.50g	61%

Vitamin D 164IU	820%
Calcium 203mg	16%
Iron 5mg	30%
Potassium 1288mg	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.

Source of Calories

Fat: 60.5%

Protein: 17.0%

Carbs: 22.5%