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Zucchini and Eggs 17

Zucchini and Eggs


"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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25 m servings 147 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 85
  1. 107 Ratings

Most helpful positive review

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...

Most helpful critical review

It was alright. I didn't particularly care for the zucchini. I added onion and that made the eggs really good with the garlic. Now I have a new way to cook eggs at least.

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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...

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 o...

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 shari...

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 ...

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 pi...

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, ...

This is a good recipe but here's how to improve on it: saute 1/4 cup chopped white onion with the zucchini. The onion imparts a (just slightly) sweetness to the zucchini that keeps it from bein...

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.

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 oni...

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