Reviewed: Aug. 24, 2009

I prefer it cooked with a little butter instead of olive oil. It was quick, easy and good.

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Reviewed: Aug. 10, 2009

I substituted the garlic powder with sliced garlic and added in some yellow squash. Just doing this made a wonderful meal. It's filling and delicious.

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majykman

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Reviewed: Aug. 9, 2009

Wonderful combination of tastes in the morning! I sauteed garlic and onion with the oil first and then added the zucchini. While those were cookin, I cut up some jalapenos and bell pepper. After adding those in and letting them soften up, I poured in the egg mixture which included salt, pepper, soy milk, Parmesan, rosemary, oregano, and basil. I served it with toast and salsa on the side. Delish!

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Mr. Treves

Cooking Level: Intermediate

Living In: Hollister, California, USA

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Reviewed: Aug. 9, 2009

Great meal! I added a little milk to the eggs and used fresh garlic rather than garlic powder. Also added some tomato and it was a delicious breakfast!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 7, 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.

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DAISYDISH

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Reviewed: Aug. 4, 2009

My husband and I thought this was very good. I needed a quick lunch that used up some garden produce. The egg flavor complimented the zucchini nicely. This was quick, easy and tasty. I added onion to the saute. Good. I will make it again.

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