Zucchini with Egg Recipe

Zucchini with Egg


Sauteed zucchini is cooked with scrambled eggs for a quick and easy breakfast, especially in the summer when zucchini are in season.


  • 1 1/2 tablespoons olive oil
  • 2 large zucchini, cut into large chunks
  • salt and ground black pepper to taste
  • 2 large eggs
  • 1 teaspoon water, or as desired


  1. Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
  2. Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.

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Nutritional Information

Zucchini with Egg

Servings Per Recipe: 2
Amount Per Serving
Calories: 213
% Daily Value *
Total Fat: 24 %
Saturated Fat:
Cholesterol: 62 %
Sodium: 7 %
Potassium: 26 %
Total Carbohydrates: 4 %
Dietary Fiber: 14 %
Protein: 20 %
Vitamin A:
Vitamin C:
Vitamin B6:
*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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