What type of cheese can I use?

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!

Do I have to add the eggs if I have more zucchini?

Yes in order for the dish to be balanced. Also, too much zucchini can cause bloatedness after.

My Anosmic Kitchen

Name: Scrambled Eggs and Zucchini Recipe With Grated Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 6 Zucchini, sliced into rounds then cubed into chunks; 1 medium-large onion, finely diced + a pinch of salt; 1/2 teaspoon dried chili flakes; 6 tablespoons extra virgin olive oil; 1 teaspoon fine sea salt (or /1/2 regular salt); 1/2 teaspoon black pepper; 4 large eggs; 1/2 cup milk, full cream or any; 1/2 cup cheese, olive cheddar cheese, pecorino romano, sharp cheddar, parmesan cheese, any you like.; 1 tablespoon chopped parsley

Description

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!

Ingredients

Units Scale

6 Zucchini, sliced into rounds then cubed into chunks
1 medium-large onion, finely diced + a pinch of salt
1/2 teaspoon dried chili flakes
6 tablespoons extra virgin olive oil
1 teaspoon fine sea salt (or /1/2 regular salt)
1/2 teaspoon black pepper
4 large eggs
1/2 cup milk, full cream or any
1/2 cup cheese, olive cheddar cheese, pecorino romano, sharp cheddar, parmesan cheese, any you like.
1 tablespoon chopped parsley

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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.
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.
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.
Prepare the Eggs: While the zucchini is cooking, whisk together eggs and milk. Stir in 3 tablespoons of grated cheese.
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!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: Italian

Nutrition

Calories: 387
Sugar: 10
Sodium: 778
Fat: 32
Saturated Fat: 8
Carbohydrates: 14
Fiber: 4
Protein: 14
Cholesterol: 181