Zucchini for Lunch Recipe - Allrecipes.com
Zucchini for Lunch Recipe
  • READY IN 12 mins

Zucchini for Lunch

Recipe by  

"This is one of my favorite dishes to make whenever I have some zucchini on hand. Some people tell me that it doesn't look so good, but once you try it, I think you'll like it. The mixture of vegetables, eggs, peppers and tomato sauce gives it color, besides some protein. You might like the taste better than the looks of it. Give it a shot, it won't kill yah!!"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.
Kitchen-Friendly View
  • PREP 2 mins
  • COOK 10 mins
  • READY IN 12 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2012

This was really good, but I made several changes. First off, I sauteed garlic and onion in olive oil, when that browned I added one small zucchini and one small summer squash, chopped. I didn't have a red pepper, but I did add a chipotle pepper in adobo sauce. This added a nice smoky flavor, along with a little heat. I used egg whites and salsa instead of the tomato sauce, I didn't have any... Then when it was all done I topped with a little shredded cheddar cheese. Ummm Ummm good!

 
Most Helpful Critical Review
Jul 23, 2010

I didnt find this to be ugly looking at all, in fact I thought it was very pretty looking. I didn't however care for the taste. The favors didn't really blend or go together much, and I found it to be a bit bland, even with the addition of some garlic & black pepper. Not a waste of my ingredients or time, but nothing some craving to have again either.

 

12 Ratings

Dec 07, 2009

This was a differnt way of making zucchini forsure but it was good. A little bland so I added salt and pepper. next time I will had in fresh minched garlic to give it a kick. Thanks for sharing

 
Jul 16, 2010

I used mushrooms instead of onions/peppers and olive oil instead of vegetable. Used leftover spaghetti sauce flavored with meat. Sprinkled a little parmesan on top. REALLY good and fast!

 
Sep 20, 2010

I've been making a form of this for years, but I never considered adding eggs! Great idea! I try to eat low-carb, therefore, I don't eat bread. This is a great lunch idea. Can also top with some cheese! I usually add mushrooms, too, or whatever fresh veggies I have on hand!

 
Jul 03, 2012

Zucchini for Lunch Haiku: "Eggs an after-thought. Tomato sauce was wierd too. Unusual dish." Well, I salvaged my leftovers by mixing them into omelets for the next day's breakfast, b/c the 2 eggs in this just got lost amongst the veggies. The scrambled egg & tomato sauce became a kind of clumpy shade of "brain" pink, making this not the most attractive meal, but it was a great way to use the chubby zucchini that I'd just plucked from the garden. If I made this again, I'd swap tomato sauce for diced tomato, add minced garlic, S&P (I had to eat mine w/ considerable splashes of Sriracha due to its ho-hum taste), and increase the eggs.

 
May 18, 2011

This was quick, easy and tasty. I made a few changes - used tofu instead of eggs and added some garlic.

 
Jul 23, 2008

delicious mush, and only 10 minutes to make. i added chopped garlic and crushed red pepper to the eggs. also, used less tomato sauce, but added a chopped tomato at the same time. it may not look like much, but it's a great tummy filler when that's all you have in the fridge.

 

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Nutrition

  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 274 mg
  • 11%

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

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