Best 2 Zucchini Egg Skillet Recipes

Zucchini egg skillets are a quick and easy meal that's perfect for breakfast, lunch, or dinner. They're also a great way to use up leftover zucchini and eggs. With just a few simple ingredients, you can have a delicious and nutritious meal on the table in no time. Whether you like your eggs scrambled, sunny-side up, or over easy, there's a zucchini egg skillet recipe out there for you. So next time you're looking for a quick and easy meal, give zucchini egg skillets a try. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI WITH EGG

Zucchini with Egg image

This is a dish my grandparents used to make. It is so simple, yet it is so yummy! It is great in the summer and even better with homegrown zucchini.

Provided by Kristy

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

1 ½ tablespoons olive oil
2 large zucchini, cut into large chunks
salt and ground black pepper to taste
2 large eggs
1 teaspoon water, or as desired

Steps:

Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 11.2 g, Cholesterol 186 mg, Fat 15.7 g, Fiber 3.6 g, Protein 10.2 g, SaturatedFat 3.1 g, Sodium 180 mg, Sugar 6 g

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

Tips:

Choose fresh, tender zucchini: Look for zucchini that is deep green in color and feels firm to the touch. Avoid zucchini that is yellow or has blemishes.
Use a large skillet: This will help to ensure that the zucchini cooks evenly and doesn't get crowded.
Don't overcrowd the skillet: If you add too much zucchini to the skillet, it will steam rather than fry.
Cook the zucchini over medium-high heat: This will help to create a nice sear on the outside of the zucchini and prevent it from becoming mushy.
Season the zucchini liberally: Salt, pepper, garlic powder, and onion powder are all good options.
Add other vegetables to the skillet: Such as bell peppers, onions, or mushrooms.
Finish the dish with a sprinkle of fresh herbs: Such as basil, parsley, or thyme.

Conclusion:

Zucchini egg skillet is a quick, easy, and delicious meal that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover zucchini. With its simple ingredients and versatile flavor, this dish is sure to please everyone at the table.