Zucchini Scramble Recipes

SCRAMBLED EGGS WITH ZUCCHINI

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

Provided by Martha Rose Shulman

Categories breakfast, dinner, easy, quick, weekday, main course

Time 10m

Yield Serves four

Number Of Ingredients 9

Scrambled Eggs With Zucchini image

Steps:

Grate the zucchini on the large holes of a box grater or in a food processor.
Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

2 medium zucchini (about 10 ounces)
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, minced (optional)
Salt
freshly ground pepper
6 eggs
2 tablespoons low-fat (2 percent) milk
2 tablespoons minced chives
Optional: 1 medium avocado, diced or sliced, for garnish

SCRAMBLED EGGS WITH ZUCCHINI

My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal.

Provided by LinH

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Scrambled Eggs with Zucchini image

Steps:

Stir the eggs and Parmesan cheese together in a bowl; set aside.
Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

Nutrition Facts : Calories 147.2 calories, Carbohydrate 1.6 g, Cholesterol 188.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 150.1 mg, Sugar 1 g

Ingredients

4 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 zucchini, sliced 1/8- to 1/4-inch thick
garlic powder, or to taste
salt and ground black pepper to taste

SCRAMBLED EGGS WITH ZUCCHINI AND FETA

Feta, zucchini, and onions are scrambled with eggs to create a delicious yet quick and easy breakfast. These eggs don't need salt because of the feta , but if your feta isn't as salty, you might need to add salt to taste.

Provided by ABcooking1

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Scrambled Eggs with Zucchini and Feta image

Steps:

Heat olive oil in a skillet over medium-high heat and cook onion and zucchini until tender and most of the liquid has evaporated. Pour eggs into the skillet and season with dill. Crumble feta cheese on top.
Cook and stir until eggs are set, about 5 minutes.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 8.6 g, Cholesterol 397.2 mg, Fat 21 g, Fiber 1.7 g, Protein 18.2 g, SaturatedFat 8 g, Sodium 468.2 mg, Sugar 5.1 g

Ingredients

1 teaspoon olive oil, or as needed
½ small onion, sliced
½ medium zucchini, sliced
2 eggs, beaten
¼ teaspoon dried dill weed
1 ounce feta cheese, or to taste

ZUCCHINI SCRAMBLED EGGS

Doesn't look like much, but tastes good! Super easy even for those of us who don't usually cook! My husband loves these, and the kids didn't mind the visible vegetables.

Provided by wellknell

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Zucchini Scrambled Eggs image

Steps:

Grate zucchini and press out excess moisture. Drain.
Crack eggs into a large nonstick pan over low heat. Gently break yolks and marble into whites. Add zucchini and salsa as eggs cook. Cook until eggs are almost set, about 5 minutes. Grate in Cheddar cheese; cook until melted, about 2 minutes more. Stir and season with salt and pepper.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 5.8 g, Cholesterol 394.3 mg, Fat 17.2 g, Fiber 1.4 g, Protein 19.4 g, SaturatedFat 7.6 g, Sodium 513.1 mg, Sugar 3.3 g

Ingredients

1 large zucchini
8 eggs
½ cup salsa
3 ounces Cheddar cheese
salt and ground black pepper to taste

ZUCCHINI AND EGGS

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

Zucchini and Eggs image

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

Ingredients

2 teaspoons olive oil
1 small zucchini, sliced
1 egg, beaten
salt and pepper to taste

ZUCCHINI SCRAMBLED EGGS

This simple, healthy and veggie-packed dish is especially nice at breakfast with toast with a different texture to that of normal scrambled eggs. The servings are as a side dish.

Provided by NOOBchef

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Zucchini Scrambled Eggs image

Steps:

Chop zucchini in half (so that it's semi-circle-shaped)and then slice thinly.
Put onion in a small pan and cover with water. Bring to a simmer and cover for 10-15 minutes - until cooked.
While the onions are cooking, steam zucchini. (If you prefer, you can saute them).
Beat eggs and season with salt,pepper and mint.
Drain onion and add it and the zucchini to the eggs. Mix well.
Heat a nonstick pan (or use a tsp olive oil) over high heat. Pour the mixture into the pan and cook through in the same way you would scramble eggs - 'scrape' cooked eggs off the bottom and let uncooked liquid fall udnerneath.
Enjoy !

Nutrition Facts : Calories 95.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 77.6, Carbohydrate 5.3, Fiber 1.1, Sugar 2.6, Protein 7.3

Ingredients

1/2 an onion, finely chopped
1 small zucchini
2 eggs
water
1 teaspoon dried mint
salt
pepper

BACON, MUSHROOM, ZUCCHINI SCRAMBLE

This recipe came about by throwing together tid bits of ingredients left in the fridge, but it has now become a breakfast favourite in our house. The amounts listed are just approximate. Other vegetables can be added/substituted - left-over boiled potatoes, shredded carrots - anything you have on hand, really.

Provided by Avena

Categories Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

Bacon, Mushroom, Zucchini Scramble image

Steps:

Place bacon slices on frying pan over low heat. You can bunch them up into little rosettes, that way the bacon will stay a bit juicy.
When bacon has just begun to brown, add the onions, mushrooms and zucchini to the pan. Increase heat to medium and fry, stirring occaisonally, till veggies have browned.
Meanwhile, beat the eggs with the sour cream. Add salt and pepper.
Pour egg mixture over the veggies in the pan. Let the mixture set a little, then scramble.
Sprinkle cheese on top of the scrambled eggs and let it melt, then stir everything around once more to combine.
Serve with toast.

Ingredients

6 -8 slices bacon
5 mushrooms, sliced
1 onion, chopped
1/2 cup zucchini, shredded
5 -6 eggs
2 -3 tablespoons sour cream
1/2 cup cheese, shredded
salt and pepper

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Zucchini Scramble Recipes

SCRAMBLED EGGS WITH ZUCCHINI

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

SCRAMBLED EGGS WITH ZUCCHINI

My Dad (who's Italian) used to rustle this anytime dish up for himself. When I was in my 20s in 1996, I flipped when I saw it being served in a trendy Greek restaurant as an appetizer. It's a perfect, tasty meal.

SCRAMBLED EGGS WITH ZUCCHINI AND FETA

Feta, zucchini, and onions are scrambled with eggs to create a delicious yet quick and easy breakfast. These eggs don't need salt because of the feta , but if your feta isn't as salty, you might need to add salt to taste.

ZUCCHINI SCRAMBLED EGGS

Doesn't look like much, but tastes good! Super easy even for those of us who don't usually cook! My husband loves these, and the kids didn't mind the visible vegetables.

ZUCCHINI AND EGGS

ZUCCHINI SCRAMBLED EGGS

This simple, healthy and veggie-packed dish is especially nice at breakfast with toast with a different texture to that of normal scrambled eggs. The servings are as a side dish.

BACON, MUSHROOM, ZUCCHINI SCRAMBLE

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