![](https://cdn.statically.io/img/www.allrecipes.com/thmb/7XqGtGl7JNBmYY1gf3i-aDAO5ws=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2390783-ed153dc0d7cd4a1994bb58ac543594cc.jpg)
Ingredients
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1 ½ tablespoons olive oil
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2 large zucchini, cut into large chunks
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salt and ground black pepper to taste
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2 large eggs
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1 teaspoon water, or as desired
Directions
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Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
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Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.
Nutrition Facts (per serving)
213 | Calories |
16g | Fat |
11g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 213 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 3g | 16% |
Cholesterol 186mg | 62% |
Sodium 180mg | 8% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 10g | 20% |
Vitamin C 55mg | 61% |
Calcium 75mg | 6% |
Iron 2mg | 12% |
Potassium 913mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.