Recipes Fruits and Vegetables Vegetables Squash Zucchini and Eggs 4.6 (116) 95 Reviews 25 Photos 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. Submitted by J. Moore Updated on August 8, 2022 Save Rate Print Share Close Add Photo 25 25 25 25 Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins Servings: 1 Yield: 1 serving Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 teaspoons olive oil 1 small zucchini, sliced 1 egg, beaten salt and pepper to taste Directions 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. I Made It Print 165 home cooks made it! Nutrition Facts (per serving) 184 Calories 16g Fat 5g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 184 % Daily Value * Total Fat 16g 20% Saturated Fat 3g 16% Cholesterol 139mg 46% Sodium 76mg 3% Total Carbohydrate 5g 2% Dietary Fiber 1g 5% Total Sugars 3g Protein 7g 14% Vitamin C 9mg 10% Calcium 53mg 4% Iron 1mg 6% Potassium 362mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.