Zucchini and Eggs Recipe - Allrecipes.com
Zucchini and Eggs Recipe
  • READY IN 25 mins

Zucchini and Eggs

Recipe by  

"My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Stir the eggs and Parmesan cheese together in a bowl; set aside.
  2. Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2010

I grew up to love zucchini because of this "frittata" as we called it. It was everyday food for us, but only during summer when Grandma, and then Mom, grew zucchini in their garden. I feel for the submitter, because it's difficult to put this down in recipe form! It's never measured precisely, and the ingredients are never carved in stone. Add mushrooms, onions, and/or chopped tomato if you like, which is what I did today. I use fresh garlic, not garlic powder (grandmas didn't have garlic powder!) and not nearly as much Parmesan as the submitter directs - we use grated Parmesan at the table just like salt and pepper - just sprinkle it on to your liking. I didn't need a recipe for this, of course, but I wanted to let others who aren't familiar with this know that this is the real deal in Italian households - no plain ol' scrambled eggs for us! Times have changed since I was a young girl with so many fruits and vegetables now almost always available in our food markets. Now I can enjoy this profoundly nostalgic, simple plate of food all year round. (Best, I might add, with toasted, homemade Italian bread!)

 
Most Helpful Critical Review
Oct 06, 2012

Added garlic, onion & corn. Pretty good.

 
Aug 11, 2009

I grew up eating this as our garden was always abundant with zucchini and I still make it frequently. I start with sliced sweet onion (and a little chopped fresh garlic if you like it) . Saute onion in olive oil until softened; add the sliced zucchini and cook until tender. Add a little fresh chopped basil to the zucchini if you have some in your garden! Pour the eggs with Parmesan over the mixture and cook until set. Serve with a nice piece of crusty bread and a sliced tomato.

 
Dec 19, 2011

Having some zucchini and wanting to use some up I'm glad I found this recipe! I did mince up a clove of garlic and used some of that instead of using the powder. This was great! Thanks for sharing!

 
May 27, 2010

What a healthy and delicous breakfast! And I must admit a nice change from my usual yogurt. I used fresh garlic instead of powder and added some onions and tomatoes to get more veggies. This went great with multi-grain toast!

 
Sep 16, 2010

This is an excellent recipe! I made a couple changes, but I think it would have tasted great as is. I crushed a couple cloves of garlic into the hot olive oil and sauteed it for about a minute, then added the zucchini and some white mushrooms I needed to use up. Definitely a keeper :).

 
Jun 22, 2010

This recipe is very similar to one that my mom always made for us in the summer time when zucchini was abundant. Her version doubles all of the amounts, add 1 cup of mozzarella cheese, line a pie pan with cresent rolls and brush with one tablespoon of mustard. Then add the zucchini mixture. Bake at 350 for 40mins OR until center is almost set. Allow it to rest for 10-15 mins then slice and serve.

 
Jul 21, 2010

This was delicious and super easy for breakfast. I followed the directions and the seasonings were just right for us. My nine year old and I loved it. I will make this again.

 

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Nutrition

  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 1.6 g
  • < 1%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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