Scrambled Eggs and Zucchini is an easy and healthy recipe that's also a high-protein meal. Zucchine cacio e uova is Italian for zucchini, cheese and eggs which are really simple ingredients and when combined, they make the most delicious meal!
Zucchini Recipe
We love fresh zucchini recipes, and this egg and zucchini scramble is convenient because it's so quick. It's also great for busy mornings especially if you slice the zucchini ahead of time. You can slice it and store it an airtight container in the fridge, it saves you that extra time.
So what exactly is an egg and zucchini recipe? Well, it typically starts with an egg mixture, where you sauté diced zucchini and then finish the dish off with a creamy egg and cheese blend.
The cheese and egg make this a richer dish otherwise you could make it with just zucchini and egg.
Equipment
- heavy nonstick pan
- wooden spoon or rubber spatula for mixing
- sharp knife
- chopping board
- medium bowl
Ingredients
- Medium zucchini or large zucchini, any
- Salt
- Black pepper
- Sliced onion
- Garlic cloves
- Large eggs
- Extra virgin olive oil
- Milk, cream or half and half
How to Make Plain Scrambled Eggs with Fresh Zucchini
Here's a summary of a great way to make eggs and zucchini - the full recipe can be found in the recipe card below.
Dice the zucchini into bite-sized pieces. Fry the onion in oil and add red pepper flakes and salt.
Add the zucchini to the pan on medium-high heat and cook 5-7 minutes, uncovered at this point to get a bit of caramelisation. Regulate the heat and stir once or twice to prevent burning.
Now reduce the heat and season with salt and black pepper, mix.
Cover and continue cooking. Cooking time will be roughly 12-15 minutes then the zucchini should be fork tender.
If you find the pan too hot, carefully shift it off the heat for a bit. Doing this helps to immediatley reduce the heat before placing the pan back on the heat again.
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Meanwhile, whisk the eggs and milk together, then stir-in 3 tablespoons of grated cheese.
Pour the egg mixture over the zucchini and let it sit for a few seconds before gently stirring, pushing the zucchini aside so the eggs can cook evenly.
Remove the pan from the heat shortly before the eggs are properly set. They will finish cooking in the residual heat which is also known as carryover cooking. I love cooking eggs this way because they become delicate and it's how we make the perfect scrambled eggs!
It's easy with a wooden spoon or spatula because all you have to do is gently push the spoon under the food. Lift and fold rather than mix. This way, the zucchini retains it's shape and crunchy texture.
When you are happy with the dish, transfer the zucchini and eggs to a platter, sprinkle with any remaining cheese and fresh chopped parsley. Serve and enjoy!
Variations
- Add pasta: Add cooked pasta to the zucchini then stir and add the egg milk (or cream) and cheese.
- Oven Bake: Add cooked sliced zucchini to a baking dish (or ramekins) and pour the beaten egg in, add grated cheese on top and bake/grill (broil) till golden brown.
- Other additions: Cherry tomatoes or any fresh tomatoes, bell pepper, cheese and fresh herbs like parsley and fresh basil.
How To Serve Zucchini And Eggs
This is a satisfying meal on it's own, however, feel free to serve with a fresh salad or this cool cucumber salad. Also delicious with sliced ripe avocado!
FAQ's
Here are a few cheese examples that work well with egg and zucchini; pecorino romano, parmesan cheese, mozarella, gruyère cheese, feta cheese, goat cheese and our absolute favourite cheese addition is ricotta!
Freezing is not advised.
Yes in order for the dish to be balanced. Also, too much zucchini can cause bloatedness after.
More Perfect Pairings
Easy Breakfast Recipes
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Scrambled Eggs and Zucchini Recipe With Grated Cheese
Equipment
- pan
- wooden spoon or rubber spatula
- Sharp knife
- Chopping board
- medium bowl
- serving dish
Ingredients
- 6 Zucchini, sliced into rounds then cubed into chunks
- 1 medium-large onion, finely diced + a pinch of salt
- ½ teaspoon dried chili flakes
- 6 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt (or /1/2 regular salt)
- ½ teaspoon black pepper
- 4 large eggs
- ½ cup milk, full cream or any
- ½ cup cheese, olive cheddar cheese, pecorino romano, sharp cheddar, parmesan cheese, any you like.
- 1 tablespoon chopped parsley
Instructions
- Heat the Skillet: Place a large skillet over medium-high heat and add olive oil. Once hot, add diced onion and cook for 2-3 minutes. Lower the heat, add a pinch of salt and the chili flakes, and cook for another 5-7 minutes until golden brown.1 medium-large onion, finely diced + a pinch of salt, 6 tablespoons extra virgin olive oil, ½ teaspoon dried chili flakes
- Cook the Zucchini: Add chopped zucchini to the pan and raise the heat to medium-high for 3-5 minutes, allowing the zucchini to brown. Gently stir with a wooden spoon to scrape the bottom of the pan and move the zucchini around, without pushing or squishing it, so it retains its shape. Let the zucchini absorb the oil and turn golden.6 Zucchini, sliced into rounds then cubed into chunks
- Lower the Heat: Once the zucchini is golden, reduce the heat and, if possible, remove the skillet from the burner for a minute to cool slightly. Return to medium heat, then add salt and pepper. Cover the skillet and cook for 2-3 minutes. If the pan is too hot, you’ll hear it sizzle—reduce the heat accordingly. Stir occasionally, and cook the zucchini for about 12-15 minutes, or until tender.1 teaspoon fine sea salt (or /1/2 regular salt), ½ teaspoon black pepper
- Prepare the Eggs: While the zucchini is cooking, whisk together eggs and milk. Stir in 3 tablespoons of grated cheese.4 large eggs, ½ cup milk, full cream or any, ½ cup cheese, olive cheddar cheese, pecorino romano, sharp cheddar, parmesan cheese, any you like.
- Combine Zucchini and Eggs: Test the zucchini’s doneness by piercing it with a fork—it should go through easily. Pour the egg mixture over the zucchini, let it sit for a few seconds, then gently stir, pushing the zucchini aside so the eggs can cook evenly. Continue stirring occasionally until the eggs are almost set, then remove the pan from the heat just before the eggs fully harden (they’ll continue cooking in the residual heat).
- Finish and Serve: Transfer the dish to a platter or plate, sprinkle with any remaining cheese and fresh chopped parsley. Serve and enjoy!1 tablespoon chopped parsley
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