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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MOST HELPFUL

Reviewed: Sep. 2, 2000

Our entire family, including our kids (ages 4,5&11) loves this dish! It's really easy to reduce the amount of oil, thus lowering the fat content.

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11 users found this review helpful

Reviewer:

EAGRAYSON

Reviewed: Aug. 5, 2001

Zucchini and eggs! A family favourite. I used cooking spray instead of oil and added garlic and italian herbs. Delicious!!!

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69 users found this review helpful

Reviewer:

CECY

Reviewed: Aug. 12, 2001

This was really delicious, i never would have thought to put zucchini and eggs together but i loved it! Can't wait to try the soy sauce variation.

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7 users found this review helpful

Reviewer:

MACNCHEESE

Reviewed: Aug. 5, 2002

I love both of these ingredients and they are great together. I used pam cooking spray and egg beaters to keep it low-cal and healthy. it was wonderful!! thanks...

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57 users found this review helpful

Reviewer:

KAILASMITH

Reviewed: Jul. 18, 2003

I use this recipe all of the time. Add some mushrooms, garlic powder and parmesan cheese and you're in egg heaven!!

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1 user found this review helpful

Reviewer:

BILOTTASHII

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jul. 21, 2003

Such a versatile recipe! We like things spicy, so I sauteed garlic and onions before adding the zucchini, and seasoned the eggs with poultry seasoning, celery seed and red pepper flakes. Poured the egg mixture over the zucchini, topped with a little mozzarella and parmesan cheeses, and cooked till done. I served it with toast made from Buttermilk Seed Bread from this site, and my husband said it reminded him of bed and breakfast fare!

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17 users found this review helpful

Reviewer:

KAEMARIE

Reviewed: Sep. 6, 2008

Great combination! My husband and I have had this for dinner on multiple occasions. We season it with Italian seasoning, salt, and pepper. We have also added cream cheese, and that's delicious also.

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57 users found this review helpful

Reviewer:

jo_g

Reviewed: Aug. 24, 2009

Wow, I didn't think anyone else made zucchini and eggs. I make this all the time and love it.Thanks

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1 user found this review helpful

Reviewer:

boo

Cooking Level: Intermediate

Reviewed: Sep. 21, 2009

Mmmmm...just like my mom used to make...I used 3 zucchini and 1 yellow squash, 4 eggs, S&P....and some shredded parm. Delicious served on whole wheat rolls....great picnic or tailgate food. Will make again...thanks!

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2 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Jun. 6, 2010

Fantastic. A great starting point for the best scrambled eggs I've ever eaten. Sauteed the zucchini with a few thin slices of sweet onion. I added a sprinkle of garlic powder, used 2 eggs plus 2 egg whites and after plating added diced tomatoes and a tiny bit of fresh parmesan cheese. Yum!

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4 users found this review helpful