Scrambled Eggs with Zucchini Recipe

I grew up to love zucchini because of this "frittata" as we called it. It was everyday food for us, but only during summer when Grandma, and then Mom, grew zucchini in their garden. I feel for the submitter, because it's difficult to put this down in recipe form! It's never measured precisely, and the ingredients are never carved in stone. Add mushrooms, onions, and/or chopped tomato if you like, which is what I did today. I use fresh garlic, not garlic powder (grandmas didn't have garlic powder!) and not nearly as much Parmesan as the submitter directs - we use grated Parmesan at the table just like salt and pepper - just sprinkle it on to your liking. I didn't need a recipe for this, of course, but I wanted to let others who aren't familiar with this know that this is the real deal in Italian households - no plain ol' scrambled eggs for us! Times have changed since I was a young girl with so many fruits and vegetables now almost always available in our food markets. Now I can enjoy this profoundly nostalgic, simple plate of food all year round. (Best, I might add, with toasted, homemade Italian bread!)

This recipe is very similar to one that my mom always made for us in the summer time when zucchini was abundant. Her version doubles all of the amounts, add 1 cup of mozzarella cheese, line a pie pan with cresent rolls and brush with one tablespoon of mustard. Then add the zucchini mixture. Bake at 350 for 40mins OR until center is almost set. Allow it to rest for 10-15 mins then slice and serve.

Awesome!!! Okay so I did add a lot more...but I wanted to experiment. I added 1/2 chopped onion, 1 chopped tomato..and here is the best...I added water about 2 cups..let it come to a boil and added stone ground grits. I let the grits cook down until no water left...added the eggs and cheese!! YUMMM!! Loved by all here at home!!! Thanks so much for the great idea!!

I do something very much like this in the oven in a small casserole dish brushed with olive oil- cut up a large zucchini, add two to three eggs, stir it all together with red pepper flakes, garlic, salt, oregano, then top with cheese. Good topped with pimento cheese instead of parmesan for a "Southern" flair as well.

I grew up eating this as our garden was always abundant with zucchini and I still make it frequently. I start with sliced sweet onion (and a little chopped fresh garlic if you like it) . Saute onion in olive oil until softened; add the sliced zucchini and cook until tender. Add a little fresh chopped basil to the zucchini if you have some in your garden! Pour the eggs with Parmesan over the mixture and cook until set. Serve with a nice piece of crusty bread and a sliced tomato.

I took "goodcooks" recommendation and added the basil right at the end...what a difference. This recipe went from really good to great! I also added 1/4 red pepper and 1/4 red onion sauted with the zucchini. Super fantastic!!!

Absolutely Delicious. I add shaved Parmigiano and topped with fresh grape tomatoes toasted under the broiler for 4 minutes. This recipe is now in our breakfast rotation. Thank You for posting. ❤️ 😋

I made these! I topped them with ricotta and chopped tomatoes, as well.

I had a garden fresh zucchini and wanted something different and found this recipe. I did use fresh garlic as someone had suggested. It was yummy delicious! Thank-you for sharing!

This is a good recipe but here's how to improve on it: saute 1/4 cup chopped white onion with the zucchini. The onion imparts a (just slightly) sweetness to the zucchini that keeps it from being bitter.

This is on of my all-time favorite combinations - with bonus points for being easy, cheap, and versatile. I do prefer fresh garlic, but have used powder. I like a little sauteed onion, but don't always add it. I often cook it in omelet form rather than scrambling. Sometimes I add some tomato (halved grape tomatoes are nice in it), or even shredded carrot, a little cabbage, some cauliflower or broccoli, whatever. I typically don't cook the zuchhini first, but that's just my preference. I'm sure there are a million small changes that others might like as well. Bottom line: this is good stuff. Thank you for sharing!

I added Italian herbs

So easy, and it tastes like a treat.

Great for a pre diabetes breakfast!

This is FABULOUS! I started a low carb eating plan, and was scratching my head as to how to combine eggs and the zucchini I had in the fridge. I didn't think this would be so good!

Fast inexpensive way to use all that zucchini in the garden. Quite tasty.

My Mother used to make this all the time and I still make it almost exactly as the recipe states. We mostly ate it as a sandwich though, topped with some parmesan cheese. Yum!

Delicious!

There was no cheese left in my house so I couldn't add parmesan but it still tasted very good. I highly recommend it.

Fast, simple, healthy, and tasty. I used one small zucchini, one egg, and a 6” non-stick skillet and it made one perfect portion. It’s not a mind-blowing dish but it is very good.