a salad of tart cranberries. Even those who don’t often enjoy cranberries will eat this salad.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 ½ tablespoons olive oil
- 2 large zucchini, cut into large chunks
- salt and ground black pepper to taste
- 2 large eggs
- 1 teaspoon water, or as desired
Instructions
- Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
- Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 180 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I really enjoyed this dish as a light supper on a very warm summer evening. I used butter instead of the olive oil. I added onions to the zucchini as well as minced fresh garlic a few minutes before the zucchini was done. Also added a small chopped tomato before it was finished. The parmesan cheese worked well here. Since it was dinner, I had a glass of chilled rose wine with it. I’ll bet they do that in Italy (at dinner, that is). Thanks for the recipe; it’s a good one!
I added onion and I didn’t use water.
I have made this so many times…few pinches of Italian herbs add to it, and top with a bit of shredded Italian cheese
Delicious and healthy! I added garlic to the olive oil and sautéed it before adding the zucchini and eggs. I’d definitely make this again.
08.13.16 ~ A good, simple and quick breakfast to prepare. I like veggies in my eggs but had never tried it with zucchini. I liked it. Added a few sliced tomatoes and a dry English muffin and had a delicious breakfast. (4-stars)
Fried up 1 medium zucchini, then added a chopped tomato and green onion w salt and pepper. Added an egg and some oregano. Nice, especially if I don’t want to use cheese.
Only change was the addition of a little Parmesan. So good!
Great idea. I added about 1/4 of a white onion and 1 clove of garlic. Delicious.
Zucchini – it’s good for breakfast too! As an Italian who grew up with this humble dish herself (using the summer zucchini bounty from Grandma’s and Mom’s plentiful gardens) I can vouch for its satisfying deliciousness. Or maybe I’m just swayed by sentimentality. While olive oil is a kitchen staple, in this instance I’ve always preferred to make this with butter. And, while zucchini is a great foundation, it needn’t stop there. I added onion and minced garlic today, but tomatoes and/or mushrooms are great additions as well. To finish, I like a sprinkle of freshly grated Parmesan upon serving.
We make this a lot on the weekends, I like to add fresh sliced garlic while the zucchini is sautéing, sprinkle some oregano and hot pepper flakes to flavor it up. Serve it on a lightly toasted, buttered bakery roll and sprinkle with Parmesan. Heaven!
Nice! I only had 1 smallish zucchini, but I thought that was plenty w/o being too much. This had a nice, fresh flavor…great for breakfast! Thanks for sharing. 🙂