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
- Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
- 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.