Zucchini and Eggs Skillet Recipe

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.

Step 2

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

Step 3

Season with oregano, black pepper and salt.

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.

Step 5

Top with fresh parsley and serve up hot.

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

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

More Zucchini Recipes:

• Zucchini Egg Casserole
• Sautéed Garlic Zucchini
• Stir Fry Spiced Zucchini
• Vegetarian Zucchini Boats
• Meat Stuffed Zucchini Boats