This zucchini with egg recipe is one my grandparents used to make. It is so simple yet so yummy! It is great in the summer and even better with homegrown zucchini.
Ingredients
- 1.5 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
-
1
Heat oil in a skillet over medium-high heat; sauté zucchini until tender, about 10 minutes. Season with salt and black pepper.
-
2
Beat eggs in a bowl with a fork; 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 with salt and black pepper.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Easy Quiche Lorraine
This quiche recipe with milk, eggs, bacon, and Swiss cheese is a delicious way to start a meal.
Vegan Brownies
These vegan brownies are made with cocoa powder for a rich and gooey chocolaty treat. If you prefer brownies that are a little more solid, you can bake the brownies for longer than the recommended time. Great for people with egg or dairy allergies, too!
Microwave Breakfast Ring
Similar to monkey bread or pull-apart loaf, this easy variation is made from time-saving ingredients and cooks quickly in the microwave.