Scrambled Eggs With Zucchini Recipes

ZUCCHINI SCRAMBLED EGGS

Zucchini Scrambled Eggs image

Doesn't look like much, but tastes good! Super easy even for those of us who don't usually cook! My husband loves these, and the kids didn't mind the visible vegetables.

Provided by wellknell

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 large zucchini
8 eggs
½ cup salsa
3 ounces Cheddar cheese
salt and ground black pepper to taste

Steps:

Grate zucchini and press out excess moisture. Drain.
Crack eggs into a large nonstick pan over low heat. Gently break yolks and marble into whites. Add zucchini and salsa as eggs cook. Cook until eggs are almost set, about 5 minutes. Grate in Cheddar cheese; cook until melted, about 2 minutes more. Stir and season with salt and pepper.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 5.8 g, Cholesterol 394.3 mg, Fat 17.2 g, Fiber 1.4 g, Protein 19.4 g, SaturatedFat 7.6 g, Sodium 513.1 mg, Sugar 3.3 g

SCRAMBLED EGGS WITH ZUCCHINI

Scrambled Eggs with Zucchini image

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.

Provided by LinH

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, sliced 1/8- to 1/4-inch thick
garlic powder, or to taste
salt and ground black pepper to taste

Steps:

Stir the eggs and Parmesan cheese together in a bowl; set aside.
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.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 1.6 g, Cholesterol 188.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 150.1 mg, Sugar 1 g

10 MINUTE SCRAMBLED EGGS WITH ZUCCHINI

10 Minute Scrambled Eggs With Zucchini image

Scrambled eggs with zucchini features tender sauteed zucchini, fluffy, peppery eggs, and grated Parmesan cheese. This recipe is perfect for a quick and healthy side dish.

Provided by The Ashcroft Family Table

Categories Side Dish

Time 10m

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
2 medium-sized zucchini
Salt and Pepper (to taste)
2 eggs
Grated Parmesan cheese

Steps:

Heat olive oil in a large pan over medium heat.
Cut the zucchini into 1/4" thick circles. Add the zucchini to the warm pan and season with salt and lots of pepper. Stir frequently until zucchini is browned and cooked through.
Move zucchini to one side and crack 2 eggs into the pan. Stir the eggs around to cook.
Mix the cooked eggs together with the zucchini in the pan and finish with a sprinkle of Parmesan cheese.

Nutrition Facts : ServingSize 1 g, Calories 53 kcal, Carbohydrate 2 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 26 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 3 g

ZUCCHINI SCRAMBLE

Zucchini Scramble image

I like this recipe because I can change it through the year as other fresh vegetables become available. It also makes a tasty light lunch or dinner.-Betty B. Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

2 to 3 small zucchini (about 1 pound), sliced
1 medium onion, chopped
2 tablespoons butter
Salt and pepper to taste
6 to 8 large eggs, beaten
1/2 cup shredded cheddar cheese
Tomato wedges, optional

Steps:

In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from the heat; cover until cheese melts. Serve with tomato wedges if desired.

Nutrition Facts :

ZUCCHINI AND EGGS

Zucchini and Eggs image

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.

Provided by J. Moore

Categories Fruits and Vegetables Vegetables Squash

Time 10m

Yield 1

Number Of Ingredients 4

Ingredients

2 teaspoons olive oil
1 small zucchini, sliced
1 egg, beaten
salt and pepper to taste

Steps:

Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 4.5 g, Cholesterol 138.5 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 76.2 mg, Sugar 2.8 g

SCRAMBLED EGGS WITH ZUCCHINI AND FETA

Scrambled Eggs with Zucchini and Feta image

Feta, zucchini, and onions are scrambled with eggs to create a delicious yet quick and easy breakfast. These eggs don't need salt because of the feta , but if your feta isn't as salty, you might need to add salt to taste.

Provided by ABcooking1

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

1 teaspoon olive oil, or as needed
½ small onion, sliced
½ medium zucchini, sliced
2 eggs, beaten
¼ teaspoon dried dill weed
1 ounce feta cheese, or to taste

Steps:

Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
Cook and stir until eggs are set, about 5 minutes.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 8.6 g, Cholesterol 397.2 mg, Fat 21 g, Fiber 1.7 g, Protein 18.2 g, SaturatedFat 8 g, Sodium 468.2 mg, Sugar 5.1 g

ZUCCHINI SCRAMBLED EGGS

Zucchini Scrambled Eggs image

This simple, healthy and veggie-packed dish is especially nice at breakfast with toast with a different texture to that of normal scrambled eggs. The servings are as a side dish.

Provided by NOOBchef

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 an onion, finely chopped
1 small zucchini
2 eggs
water
1 teaspoon dried mint
salt
pepper

Steps:

Chop zucchini in half (so that it's semi-circle-shaped)and then slice thinly.
Put onion in a small pan and cover with water. Bring to a simmer and cover for 10-15 minutes - until cooked.
While the onions are cooking, steam zucchini. (If you prefer, you can saute them).
Beat eggs and season with salt,pepper and mint.
Drain onion and add it and the zucchini to the eggs. Mix well.
Heat a nonstick pan (or use a tsp olive oil) over high heat. Pour the mixture into the pan and cook through in the same way you would scramble eggs - 'scrape' cooked eggs off the bottom and let uncooked liquid fall udnerneath.
Enjoy !

Nutrition Facts : Calories 95.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 77.6, Carbohydrate 5.3, Fiber 1.1, Sugar 2.6, Protein 7.3

ZARANGOLLO - SCRAMBLED EGGS WITH ZUCCHINI AND ONION - SPAIN

Zarangollo - Scrambled Eggs With Zucchini and Onion - Spain image

This recipe is submitted for play in ZWT8 - Spain. It was found at Easy Spanish Recipes.com. Zarangollo is a very traditional Spanish recipe originating from the Southeastern region of Murcia and is tradionally served as tapas. The dish is a easy to make rivuelto, a very common dish involving scrambled eggs, which is usually enjoyed with a glass of Spanish wine.

Provided by Baby Kato

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 zucchini, large, peeled, cut into small cubes
1 onion, large, finely chopped
2 garlic cloves, finely chopped
4 eggs, medium, beaten
1 teaspoon lemon juice
1/2 teaspoon dry oregano
4 tablespoons olive oil
1/2 tablespoon parsley, fresh, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper (or to taste)

Steps:

Heat 2 tbsp of oil in a pan over medium-high heat and add the onion and garlic, reducing the heat to medium and cook until they are soft and translucent.
While the onion is cooking, add the other 2 tbsp of olive oil to another pan and heat over medium-high heat and add the cubed zucchini and cook for 10 minutes.
Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes.
Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables.
Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables.
The eggs will be broken up when then are done.

SCRAMBLED EGGS WITH ZUCCHINI

Scrambled Eggs With Zucchini image

This recipe will make your taste buds smile, great combination of ingredients. This is my favorite way to eat zucchini. You will be surprised how good it tastes. Personally, I prefer not to use salt, as it's already in the butter. This is a good recipe for salt restricted diets.

Provided by hootiemun

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 large size eggs
fresh ground pepper
1 fresh zucchini, cut into thin slices
1 fresh tomato, cut into tiny wedges
2 tablespoons fresh onions, chopped
1/4 cup fresh mushrooms
1 tablespoon sweet butter

Steps:

In a separate bowl, whisk the eggs. Add freshly ground pepper to the eggs. Set aside.
In a large buttered frying pan, add the freshly cut vegetables and mushrooms. Cook on medium heat until the ingredients are almost cooked and slightly browned. Add the egg mixture and whisk in the frying pan until the eggs are cooked.

Nutrition Facts : Calories 152.1, Fat 10.5, SaturatedFat 4.2, Cholesterol 324.9, Sodium 112.2, Carbohydrate 4.1, Fiber 1, Sugar 2.5, Protein 10.5

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