Masala Herb

Flavorful Recipes

  • Home
  • Recipes
  • TRAVEL
  • Contact
  • New? Start HERE!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • RECIPES
  • Contact
  • New? Start Here!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are Here: Masala Herb » Recipes » Lunch and Dinner

    Zucchini and Eggs Skillet Recipe

    Jun 1, 2025 by Helene Dsouza

    257 shares
    • Share
    • Tweet
    • Flip
    • Email
    • Share
    • Threads
    • Bluesky
    Helene Dsouza
    A quick skillet meal with sliced zucchinis and scrambled eggs, cooked together in one pan.
    Total Time: 30 minutes minutes
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    2 servings
    RECIPE
    close up zucchini eggs

    Sautéed zucchini and eggs skillet, prepared within a few minutes with fresh ingredients only.

    Learn how to make it and get my recipe with instructions, tips, and flavor ideas further below.

    Zucchini and Eggs Skillet Recipe cover image
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    Jump to:
    • TL;DR
    • Ingredient Notes
    • How to make it?
    • 📖 Recipe
    • Variation Ideas
    • Serving Ideas
    • Storing
    • FAQs
    • More Zucchini Recipes:
    • 💬 Comments

    TL;DR

    I created this zucchini and egg skillet recipe as a quick and easy last-minute dinner meal option.

    It's a great recipe for novice cooks and all those who want fresh from scratch food when in a hurry.

    I like it as it's meatless, so to say vegetarian, and it's also accidentally gluten-free.

    Zucchini is rich in fiber and eggs in protein, making this a lighter carbohydrates-free recipe.

    Add this recipe to your weekly meal plan rotation in the summer months when zucchini is in season again from June to August.

    Ingredient Notes

    Here is what you need to make your skillet zucchini and eggs. The full recipe card with US and metric measurement details can be found at the bottom of the post.

    • Zucchini – I used yellow zucchini squash because I like the color, but you can use regular green ones too.
    • Onion – I like purple or red onions to add a color contrast to my meal.
    • Olive Oil – Extra virgin olive oil if possible. Yet, you can also use veggie oils and butter if you don't mind dairy.
    • Oregano – Dried or fresh.
    • Black Pepper – Ground
    • Salt
    • Whole Eggs
    • Parsley – Fresh flat or curly parsley, to top the meal.

    How to make it?

    This is just an overview, the full instructions are located much further below in the recipe card.

    Step 1

    Prep fresh ingredients. Slice onion and zucchini.

    slice red onion
    slice yellow zucchini squash

    Step 2

    Heat oil and sauté onion slices. Stir in the zucchini and sauté as well until the texture is soft.

    sauté red onion slices
    sauté zucchini

    Step 3

    Season with oregano, black pepper and salt.

    season zucchini in the pan

    Step 4

    Move the cooked veggies to the side and break in your eggs.

    Over a medium-high heat setting cook and scramble the eggs to mix into the zucchini and onion.

    break eggs into skillet with zucchini
    scramble eggs with zucchini
    combine scrambled eggs and zucchini

    Step 5

    Top with fresh parsley and serve up hot.

    top zucchini and eggs with freshly chopped parsley

    📖 Recipe

    close up zucchini eggs

    Zucchini and Eggs Skillet Recipe

    A quick skillet meal with sliced zucchinis and scrambled eggs, cooked together in one pan.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 servings
    Calories: 166kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 1 Onion large
    • 1 Zucchini medium
    • 1 Tablespoon Oil i.e Olive Oil, Sunflower Oil
    • 1 Teaspoon Oregano Dried or Marjoram, you can use fresh herbs too
    • ½ Teaspoon Salt
    • ⅛ Teaspoon Black Pepper Ground
    • 2 Eggs
    • 1 Tablespoon Parsley Fresh chopped
    US - Metric

    Instructions

    • Peel the onion, cut off the ends. Cut in half and slice your onion. Keep aside.
      1 Onion
    • Rinse zucchini well and cut off ends. Half and cut the zucchini into slices. Keep aside.
      1 Zucchini
    • Heat up the oil in a large skillet over a medium-high heat setting and sauté onion slices until they appear a bit soft.
      1 Tablespoon Oil, 1 Onion
    • Stir in the zucchini slices and stir cook to incorporate. Keep over a medium high heat setting and sauté zucchini for a few minutes.
      1 Zucchini
    • Season with oregano (or marjoram), ground black pepper and salt. Mix it all in.
      1 Teaspoon Oregano Dried, ½ Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground
    • Keep sautéing zucchini and onion until the texture looks almost cooked through.
    • Reduce the heat setting. Make some space in the pan by pushing the veggies to the side and break in the eggs.
      2 Eggs
    • Increase the heat again to a medium setting and watch the egg whites turn white. Start to scramble and mix them at the same time into the zucchini onion mix.
    • If all looks cooked, turn off the heat and sprinkle freshly chopped parsley over the zucchini and eggs in the skillet.
      1 Tablespoon Parsley Fresh
    • Serve up hot.

    Notes

    • I have set the serving for two, which is a smaller meal portion because we tend to serve this with a side dish salad and bread. If you are used to larger portions or if you are hungry, then the base recipe will be for one serving.
    • I chose to make this with yellow zucchini summer squash, but you can use regular green zucchini too, the difference is just the color.
    • Please, take a look at the post to see how you can turn this recipe into your own creation with additional ingredients.

    Equipment

    • 1 8" Chef Knife
    • 1 Cutting Board
    • 1 Stainless Steal Non-Stick PFOA-free Frying Pan
    • 1 Wood or Bamboo Spatula

    Nutrition

    Nutrition Facts
    Zucchini and Eggs Skillet Recipe
    Amount Per Serving
    Calories 166 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g10%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Cholesterol 164mg55%
    Sodium 654mg27%
    Potassium 411mg12%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 5g6%
    Protein 7g14%
    Vitamin A 452IU9%
    Vitamin C 22mg27%
    Calcium 70mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Variation Ideas

    You can choose to add more ingredients or flavors to your egg and zucchini skillet. These are just some ideas, I encourage you to get creative.

    This recipe is also great if you are looking to use up ingredients in your fridge.

    I know that I like to find good use for other vegetable, meat and dairy leftovers so to avoid wasting foods and to go all zero waste.

    Here is what you can add to your sautéed egg and zucchini pan:

    Meats

    • Bacon – a few pieces can add a lot of flavor to your meal. Just keep in mind to reduce the quantity of salt that you add to your dish because bacon is salty. Think of the sodium content and your heart health!
    • Ham – I love ham and a few tiny pieces are a great addition to zucchini and eggs. You can use leftover holiday ham cut into cubes too.
    • Sausage – Think Wiener sausages or Kielbasa cut into slices and fried along with the zucchini.

    Diary

    • Cheese – Shredded cheddar or mozzarella make for a great addition as a topping.
    • Feta, other Goat cheese or Cottage Cheese – I'd add it as a topping too, just as I did in my Shakshuka recipe.
    • Milk – You can combine the eggs with some milk in a bowl, just like scrambled eggs, before pouring the egg mixture in a pan.
    • Quail Eggs – You could switch chicken eggs with more wholesome quail eggs.

    Vegan Ingredients

    • Tomatoes or Cherry Tomatoes
    • Spinach
    • Mushroom
    • Asparagus
    • Peppers – Colorful ones look the best
    • Zucchini Flowers – fresh
    • Tofu – Firm or silken tofu

    Seasoning

    • More Dried or Fresh Herbs – As in oregano, marjoram, basil, cilantro.
    • Spices – Add either, grated nutmeg, cumin ground, coriander seed ground, turmeric, chili or cayenne powder, dill seeds.
    • Garlic – Fresh or dried
    Yellow squash with egg sautéed

    Serving Ideas

    This is a simple vegetarian main course meal, which you can serve up as a lunch or dinner on its own.

    I like my zucchini and scrambled eggs with bread, any bread. I can recommend homemade baguette, spelt bread or any other whole wheat bread.

    A small salad side dish adds a refreshing tangy touch, especially if you top it with a Dijon vinaigrette dressing. You could make a kohlrabi salad, shredded carrot salad or a unique scarlet bean salad.

    Storing

    Store the leftovers of your zucchini egg skillet in an airtight container. I recommend using glass containers, which come with a clip or bamboo lid.

    You can freeze this dish in batches for a later date. It remains good for a few months in your freezer.

    Those glass containers can be used as a fridge or freezer storing vessel, and you just need to take them out, remove the lid for reheating your meal in the oven or microwave.

    FAQs

    To peel or not to peel zucchini?

    My rule of thumb is, that I don't peel small young zucchinis if they are well rinsed and clean. If you plan to use large homegrown zucchinis, I recommend peeling and cutting off the fibrous hard parts.

    To remove or not remove zucchini seeds?

    You can keep zucchini seeds in, if your zucchini are young, tender, and small. The older and larger they get, the harder the seed pods turn out and in that case, I recommend taking out and discarding the seeds.

    Can I use other zucchini or summer squash varieties to make this recipe?

    Yes, you can use regular green and yellow zucchini or other summer squash types, such as eight-ball squash, tatuma squash, cousa squash, crookneck squash, or young patty pan squash.

    More Zucchini Recipes:

    • Zucchini Egg Casserole
    • Sautéed Garlic Zucchini
    • Stir Fry Spiced Zucchini
    • Vegetarian Zucchini Boats
    • Meat Stuffed Zucchini Boats
    Zucchini and Eggs Skillet Recipe pin image
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    257 shares
    • Share
    • Tweet
    • Flip
    • Email
    • Share
    • Threads
    • Bluesky

    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

    MasalaHerb.com as seen on

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

    More About Me ->








    Home
    About
    As seen in
    Contact
    Terms and Conditions
    Privacy Policy

    By continuing to use the site, you agree to the use of cookies.

    Masala Herb is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Copyright © 2025 · Magazine Pro Theme On Genesis Framework · WordPress

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.