Go Back Email Link
–+ servings
scrambled eggs and zucchini cooked on a serving platter

Scrambled Eggs and Zucchini Recipe With Grated Cheese

This Italian-style scrambled eggs and zucchini recipe (zucchine cacio e uova) is a quick, satisfying dish made with just a handful of ingredients. Sauteed zucchini is paired with a creamy mixture of eggs, milk, and cheese for a simple, wholesome meal. It’s perfect on its own or with a fresh salad or avocado on the side.
PRINT PIN
Author: Miranda | My Anosmic Kitchen
Prep 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings :4 people

Ingredients
  

  • 6 Zucchini
  • 1 medium-large onion
  • 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

Instructions 

  • 1. Dice the Zucchini Chop zucchini into bite-sized cubes and set aside.
    6 Zucchini
  • 2. Sauté the Onion Heat olive oil in a skillet over medium-high heat. Add diced onion and sauté for 2–3 minutes until just softened.
    1 medium-large onion, 6 tablespoons extra virgin olive oil
  • 3. Season and Add Chili Flakes Lower the heat slightly, then stir in a pinch of salt and red pepper flakes. Continue cooking for another 5–7 minutes until the onion turns golden.
    1/2 teaspoon dried chili flakes
  • 4. Cook the Zucchini Raise heat back to medium-high. Add the zucchini to the pan and cook uncovered for 3–5 minutes, stirring gently just once or twice to avoid breaking the pieces. Allow the zucchini to caramelize slightly and absorb the flavors.
  • 5. Reduce Heat and Cover Lower the heat again. Optionally remove the pan briefly from the burner to reduce the temperature, then return it to the heat. Add salt and pepper, stir, then cover and cook for another 12–15 minutes, stirring occasionally, until the zucchini is fork-tender.
    1 teaspoon fine sea salt, 1/2 teaspoon black pepper
  • 6. Prepare the Egg Mixture While the zucchini cooks, whisk the eggs and milk (or cream) in a bowl. Stir in 3 tablespoons of grated cheese.
    4 large eggs, 1/2 cup milk, 1/2 cup cheese
  • 7. Add the Eggs Pour the egg mixture evenly over the zucchini. Let it sit for a few seconds, then gently fold and stir, pushing the zucchini aside to allow the eggs to cook through without scrambling harshly.
  • 8. Finish with Carryover Cooking Remove the pan from the heat just before the eggs are fully set. The residual heat will finish cooking them to a soft, creamy texture.
  • 9. Serve Transfer to a plate or serving platter. Sprinkle with remaining cheese and freshly chopped parsley. Enjoy!
    1 tablespoon chopped parsley

Notes

  • Prep Ahead: Slice zucchini in advance and store it in an airtight container in the fridge to save time.
  • Egg Tip: Remove the pan from heat just before the eggs fully set—carryover cooking ensures a soft, creamy texture.
  • Cheese Options: Parmesan, ricotta, pecorino, feta, mozzarella, or goat cheese all work well.
  • Serving Suggestions: Serve with a cucumber salad, sliced avocado, or toss in some cooked pasta for a heartier variation.
  • Storage: Best served fresh. Not suitable for freezing.

Nutrition

Calories: 387kcalCarbohydrates: 14gProtein: 14gFat: 32gSaturated Fat: 8gCholesterol: 181mgSodium: 778mgFiber: 4gSugar: 10g
Did You Make This Recipe?Post a pic and mention @anosmickitchen or tag #anosmickitchen!