recipe reviews for:

Zucchini and Eggs

“A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.”

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Reviewed: Apr. 3, 2012

Very good. I love zucchini so I absolueltly loved this recipe. Only changed a couple of things: I only used half a zucchini and cut them into half-moons. Used 2 eggs. Added some garlic salt while cooking the zucchini, and I just scrambled everything together as it was easier in my small skillet.

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Shy422

Cooking Level: Intermediate

Home Town: Pittsfield, Illinois, USA

Living In: Clive, Iowa, USA

Reviewed: Mar. 6, 2012

Grew up with this. I tried to replicate but I didn't know you had to fry the zucchini before hand. I went to make this as a snack today following your recipe but it smelled way to good, so it is our only side dish for dinner! THANK YOU

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ReikoBleyu

Reviewed: Jan. 29, 2012

My wife and i love this. This has been added to our regular breakfast menu. We have changed the ratio to 2 eggs per 1 zucchini and add the rosemary and oregano. They are wonderful, fast, and healthy. Not the childrens favorite but they eat it.

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Shane

Cooking Level: Beginning

Home Town: Brecksville, Ohio, USA

Living In: Spring, Texas, USA

Reviewed: Jan. 17, 2012

delish! thank you for this easily adaptable recipe!

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Tiffness23

Cooking Level: Beginning

Reviewed: Jan. 3, 2012

This surprised me, that I thought it was quite good. I almost added garlic, but glad I didn't because the 3 ingredients worked well together. I made another similar recipe on here that had garlic and parmesan cheese, and I actually preferred this one better. It seems like it is good for breakfast or could be a side dish. I did sprinkle the sauteed zucchini with salt and not the eggs and it worked fine. I will definitely make this again. I always have the ingredients in the house. TY

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Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 9, 2011

I sauteed red onion and garlic in the oil. Then added one small zucchini very finely diced and after a few minutes 2 beaten jumbo eggs, salt, and pepper. I stirred it as I cooked the egg. When plating the cooked mixture I added 2 tsps of feta cheese. Very delicious.

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barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Reviewed: Oct. 2, 2011

Delicious! I actually shredded the zucchini instead of slicing, so it was a little more blended. It seemed like a lot of zucchini, so I used 3 eggs instead of 1, and it was perfect split between me and hubby. Also added a little bit of mozzarella cheese which was the perfect touch. Yummy and a great way to get extra veggies in your day!

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wbishop

Cooking Level: Intermediate

Reviewed: Sep. 21, 2011

Have been eating this all of my life, my Mom made this all of the time when my Dad's garden produced too many squash (every year). Many ways too spice it up i.e. diced hot peppers, onion and garlic, mushrooms, cheesees and many other combinations.

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Dgoose

Cooking Level: Expert

Living In: Parshall, Colorado, USA

Reviewed: Aug. 19, 2011

Easy and delicious. I added onion and colby-jack shredded cheese.

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cascon

Cooking Level: Intermediate

Reviewed: Aug. 17, 2011

I have been making this yummy dish for years, but I also add chopped red onions. I sauté the onions and zucchini (in cooking spray instead of oil) for a bit to soften the onions, then scramble in the eggs. A little pepper and this makes an amazing snack full of protein. Perfect after a workout.

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