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Zucchini and Eggs Recipe

Recipe by: LinH

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook15 m
  • Ready In25 m
  • 1Stir the eggs and Parmesan cheese together in a bowl; set aside.
  • 2Heat 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 147 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    147
    7%
  • Fat:
    12.5
    19%
  • Carbs:
    1.6
    < 1%
  • Protein:
    7.6
    15%
  • Cholesterol:
    188
    63%

Based on a 2,000 calorie diet

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