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!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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)

Directions

Step 1

Wash the zucchini and yellow squash thoroughly. Trim off the ends and slice them into thin rounds or half-moons, depending on your preference.

Step 2

Peel and finely mince the garlic cloves.

Step 3

Crack the eggs into a medium-sized bowl, add a pinch of salt and pepper, then whisk until well blended. Set aside.

Step 4

Heat a large skillet over medium heat and add 2 tablespoons of olive oil.

Step 5

Once the oil is hot, add the minced garlic and sauté for 30 seconds, until fragrant.

Step 6

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.

Step 7

Sauté the zucchini and squash for 6-7 minutes, stirring occasionally, until they soften and start to develop a light golden color.

Step 8

Push the sautéed vegetables to one side of the skillet to create space for the eggs.

Step 9

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.

Step 10

Cook the eggs until they are just set but still fluffy, mixing them intermittently with the vegetables to combine everything.

Step 11

Remove the skillet from heat, taste, and adjust the seasoning if necessary.

Step 12

Garnish with chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	638.4 grams (638.4g)

Amount per serving	% Daily Value*
Calories	658

Total Fat 48.20g	62%
Saturated Fat 10.90g	55%
Polyunsaturated Fat 3.00g
Cholesterol 744mg	248%
Sodium 3339mg	145%
Total Carbohydrate 26.20g	10%
Dietary Fiber 4.10g	15%
Total Sugars 20.20g
Protein 29.70g	59%

Vitamin D 164IU	820%
Calcium 205mg	16%
Iron 6mg	31%
Potassium 1227mg	26%

*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: 66.0%

Protein: 18.1%

Carbs: 15.9%