Zucchini with Egg

4.4

(17)

11 Reviews

10 Photos

This is a dish my grandparents used to make. It is so simple, yet it is so yummy! It is great in the summer and even better with homegrown zucchini.

Submitted by Kristy

Published on June 19, 2020

10

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

1 ½ tablespoons olive oil
2 large zucchini, cut into large chunks
salt and ground black pepper to taste
2 large eggs
1 teaspoon water, or as desired

Directions

Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
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
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.

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