Best 5 Zucchini And Eggs Recipes
In the realm of quick and versatile dishes, few can rival the Zucchini and Eggs recipe. Originating from the vibrant culinary traditions of the Mediterranean, this simple yet flavorful dish has captured the hearts and taste buds of home cooks worldwide. With its medley of tender zucchini, fluffy eggs, and an aromatic blend of herbs and spices, this dish offers a delightful balance of flavors and textures that makes it perfect for any occasion. Whether you're seeking a hearty breakfast, a light lunch, or a satisfying dinner, the Zucchini and Eggs recipe promises to deliver a culinary experience that will tantalize your palate and leave you craving more.
**Explore a Culinary Adventure:**
Embark on a culinary journey with our curated collection of Zucchini and Eggs recipes, each offering a unique twist on this classic dish. From the traditional Spanish Tortilla de Calabacín, where thinly sliced zucchini and eggs are united in a golden-brown masterpiece, to the rustic Italian Frittata di Zucchine, featuring a symphony of zucchini, herbs, and delectable cheeses, these recipes promise to transport you to the heart of Mediterranean cuisine.
**Savor the Simplicity of Classic Recipes:**
For those who cherish the timeless flavors of classic dishes, our collection features recipes that stay true to the essence of the Zucchini and Eggs combination. Discover the simplicity and elegance of the French Omelette aux Courgettes, where tender zucchini ribbons harmoniously blend with fluffy eggs, creating a dish that embodies the essence of French culinary finesse.
**Uncover Hidden Culinary Gems:**
Venture beyond the traditional boundaries of Zucchini and Eggs with our unique and innovative recipes that showcase the versatility of this dynamic duo. Delight in the tantalizing flavors of the Thai Zucchini and Eggs Stir-fry, where the vibrant flavors of Southeast Asia come alive in a symphony of sweet, sour, and savory notes. Experience the unexpected in the Moroccan Zucchini and Eggs Tagine, where aromatic spices and succulent tomatoes create a flavorful and exotic dish that will transport you to the bustling souks of Marrakech.
**A Culinary Symphony for Every Occasion:**
Whether you're hosting a casual brunch, preparing a quick weeknight dinner, or seeking a dish to impress your dinner guests, our Zucchini and Eggs recipes offer something for every occasion. From the elegant presentation of the Spanish Tortilla de Calabacín, perfect for a special gathering, to the comforting simplicity of the French Omelette aux Courgettes, ideal for a cozy breakfast, these recipes are culinary chameleons, adapting seamlessly to any setting.
**Embark on a Culinary Expedition:**
With our diverse collection of Zucchini and Eggs recipes, you hold the key to unlocking a world of flavors and culinary adventures. From the sun-kissed shores of the Mediterranean to the vibrant streets of Southeast Asia, let your taste buds embark on a journey of discovery, savoring the unique interpretations of this classic dish that await you. Prepare to be captivated by the versatility and boundless possibilities of Zucchini and Eggs, as you create memorable meals that will leave a lasting impression on your culinary repertoire.
ZUCCHINI AND EGGS
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
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
ZUCCHINI "HASH BROWNS" AND EGGS
This is a version of the Summer Squash Skillet Saute ... basically with eggs baked in.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
- Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
- Sprinkle with the remaining parsley and serve.
ZARANGOLLO - SCRAMBLED EGGS WITH ZUCCHINI AND ONION - SPAIN
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
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.
BRAISED EGGS WITH ZUCCHINI, FETA AND LEMON
This dish is a celebration of zucchini, and it can be served any time of the day, really, either on its own or with some good bread to dip into the runny yolks. Although the zucchini blossoms make this look particularly bright and festive, the recipe would work just fine without them. If your zucchini blossoms come with stems or small zucchini attached, simply slice them up and slow-cook them with the rest of the sliced zucchini.
Provided by Yotam Ottolenghi
Categories main course
Time 35m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Take one lemon and use a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to get 1 tablespoon juice, then set aside.
- Add the oil, garlic, chopped red chile pepper, lemon zest strips and 3/4 teaspoon salt to a large, preferably nonstick sauté pan (for which you have a lid) set over medium heat. Gently fry for 3 to 5 minutes, stirring often, until the oil begins to bubble. (Turn the heat down to medium-low if the oil bubbles too quickly.) Decrease the heat to low, add the zucchini slices (not the blossoms) and continue to cook for 15 to 20 minutes, stirring often, until the zucchini slices are very tender and beginning to brown. Stir in the chard and cook for another few minutes, until wilted.
- Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 hollows with the back of a spoon and carefully break an egg into each hollow (take care not to break the yolks). Lay the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4 to 5 minutes over medium-high heat, until the whites are almost set and the yolks are still runny (the eggs will continue cooking once uncovered and taken off the heat).
- While the eggs cook, add the butter to the reserved oil and gently heat until beginning to brown and bubble, then drizzle over the eggs when they're done. Sprinkle with the Aleppo chile and a good pinch of salt and serve hot with juice from the remaining lemon squeezed on top.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 37 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 976 milligrams, Sugar 8 grams, TransFat 0 grams
ZUCCHINI SQUASH AND EGGS
Sounds king of weird, but absolutely delicious! Good with cheese on a bolo, or just as is. Good for you, tasty summer dish! It is also just as delicious served cold as it is warm!
Provided by sugarmagnolias
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop zucchini, onion and garlic.
- Heat olive oil over medium heat, add onions. Cook until slightly browned or soft.
- Add zucchini, cook for about 4 minutes.
- Add garlic, stirring frequently until fragrant, about 3 more minutes.
- Add whisked eggs, stirring frequently until scrambled.
- Top with Parmesean cheese, stir and serve! Salt and pepper to taste if necessary.
Tips:
- Choose fresh, tender zucchini. Look for zucchini that is deep green in color and has smooth, unblemished skin. Avoid zucchini that is yellow or has blemishes, as this indicates that it is old or has been damaged.
- Wash the zucchini thoroughly before using. This will remove any dirt or pesticides that may be present.
- Cut the zucchini into thin slices or strips. This will help it cook evenly.
- Use a well-seasoned pan. This will help prevent the zucchini from sticking and burning.
- Cook the zucchini over medium heat. This will help it cook through without burning.
- Add some flavorful ingredients. Such as garlic, onion, tomatoes, or herbs, to enhance the flavor of the zucchini.
- Serve the zucchini immediately. Or store it in the refrigerator for up to 3 days.
Conclusion:
Zucchini and eggs are a delicious and versatile combination that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients and a little bit of time, you can create a tasty and satisfying meal that is sure to please everyone at the table. So next time you're looking for a quick and easy recipe, give zucchini and eggs a try. You won't be disappointed!
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