Best 5 Zucchini Scrambled Eggs Recipes

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Zucchini Scrambled Eggs: A Wholesome and Vibrant Breakfast Treat

Kick-start your day with a burst of flavor and nutrition with our Zucchini Scrambled Eggs recipe. This delightful dish combines the goodness of eggs, zucchini, and a medley of herbs and spices to create a wholesome and vibrant breakfast treat.

In this comprehensive guide, we'll take you through three variations of Zucchini Scrambled Eggs, each offering unique flavors and textures to suit your taste preferences. From the classic Zucchini Scrambled Eggs with its simplicity and ease of preparation, to the tantalizing Zucchini, Bacon, and Cheese Scrambled Eggs that pack a protein punch, to the innovative Zucchini, Spinach, and Feta Scrambled Eggs that boast a refreshing twist, we have something for every palate.

Whether you're a seasoned cook or a kitchen novice, our step-by-step instructions and helpful tips will ensure a successful culinary experience. So, gather your ingredients, fire up the stove, and let's embark on a journey of culinary delight with our Zucchini Scrambled Eggs recipes.

Let's cook with our recipes!

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

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

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

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.

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

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

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

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

SCRAMBLED EGGS WITH ZUCCHINI



Scrambled Eggs With Zucchini image

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

Provided by Martha Rose Shulman

Categories     breakfast, dinner, easy, quick, weekday, main course

Time 10m

Yield Serves four

Number Of Ingredients 9

2 medium zucchini (about 10 ounces)
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, minced (optional)
Salt
freshly ground pepper
6 eggs
2 tablespoons low-fat (2 percent) milk
2 tablespoons minced chives
Optional: 1 medium avocado, diced or sliced, for garnish

Steps:

  • Grate the zucchini on the large holes of a box grater or in a food processor.
  • Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
  • Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Use fresh, firm zucchini. Older zucchini can be watery and bitter.
  • Shred the zucchini coarsely. This will help it cook evenly.
  • Don't overcook the zucchini. It should be tender-crisp.
  • Use a non-stick skillet. This will help prevent the eggs from sticking.
  • Cook the eggs over medium heat. This will help them cook evenly without burning.
  • Stir the eggs frequently. This will help them cook evenly and prevent them from sticking to the pan.
  • Season the eggs with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Serve the zucchini scrambled eggs immediately. They are best when they are hot and fresh.

Conclusion:

Zucchini scrambled eggs are a delicious and easy-to-make breakfast, lunch, or dinner option. They are packed with nutrients and can be customized to your liking. With a few simple tips, you can make the perfect zucchini scrambled eggs every time. So next time you're looking for a quick and healthy meal, give this recipe a try. You won't be disappointed!

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