Scrambled Eggs and Zucchini
One of the quintessential recipes of my childhood, scrambled eggs and zucchini make excellent use of a summertime veggie. They’re made to be eaten in a sandwich, and they’re great for breakfast, too!
Recipe Mood: Nostalgic Comfort
Indulgence Level: Medium
Effort Level: Easy
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Ingredient-Stretching Tip: Have a ton of zucchini? Make this zucchini with feta and vinegar.
It’s summertime, so zucchini season must be in full swing. If you have an abundance of zucchini and are wondering what else you can do with this highly versatile vegetable, may I suggest you try these scrambled eggs and zucchini.
My mother often made scrambled eggs and zucchini when I was growing up, and she followed her mother-in-law’s (my late Nana’s) “recipe.” It’s old-school Italian (known as peasant food), which basically means they’re inexpensive to make and can feed a lot of peeps.
What makes this recipe taste unique is the relatively generous amount—1/2 cup’s worth—of Pecorino Romano cheese that goes into it, which really flavors zucchini. I love zucchini, but it’s sort of like the tofu of vegetables. It needs good flavors to come to life.
These scrambled eggs and zucchini also call for garlic powder instead of fresh garlic. I once asked my mother why she didn’t use fresh garlic here, and she said it’s because the garlic powder adds a lot more flavor. She’s right. It infuses the zucchini, contributing to the unique taste of this humble dish.
FYI: You can cook the zucchini until golden brown, but it’s not necessary. You also don’t have to worry about ensuring it holds its shape. It’s supposed to be buttery yellow, soft, and practically melt into the equally soft scrambled eggs. Basically, this dish should be as tender as a baby’s bottom.
When you finish making this recipe, it’s not mandatory to pile the zucchini and eggs on ciabatta, Italian, or French bread, but it’s highly encouraged. This recipe is made for it and totally becomes an old-school Italian-style sandwich.
Why You’ll Love These Scrambled Eggs and Zucchini
Italian comfort food: The combination of zucchini and eggs is common in Italian cooking, and they’re a dream piled onto bread.
Quick and easy: This is one of the easiest recipes to make. It takes little time to prepare, and everything cooks in one pan.
Inexpensive: The only relatively pricey ingredient in this recipe is the Pecorino Romano, but you can purchase it in bulk and store it in the freezer.
Key Ingredients
- Extra Virgin Olive Oil: EVOO is a must to help flavor the zucchini appropriately.
- Garlic Powder: Garlic powder offers more concentrated flavor than fresh garlic here.
- Pecorino Romano Cheese: This cheese is much more pungent than Parmesan.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Cook the zucchini: Heat the olive oil in a large pan and add the zucchini. Sprinkle with the garlic powder, salt, and pepper, and stir. Spread the zucchini in a single layer and cook until soft, about 20 minutes, stirring often.
- Prepare the eggs: Whisk the eggs in a bowl with the grated Pecorino.
- Cook the eggs: Pour the eggs into the pan with the zucchini and stir. Lower the heat and gently cook the eggs, 3-5 minutes, stirring occasionally.
- Finish: Garnish the zucchini and eggs with fresh parsley if desired.
Pro Tips
Use a cast-iron pan, if possible: The zucchini will cook faster and more evenly. I recommend the coated ones for easier cleaning.
Variations & Substitutions
-Peel the skin from the zucchini if you’d like.
-Replace the zucchini with yellow squash.
-Add a pinch of red pepper flakes for some heat.
-Melt in some cubed fresh mozzarella or shredded part-skim mozzarella if you’re looking for that cheese pull.
Recipe FAQs
Zucchini is made up of about 95% water, and much of it will be released during the cooking process. But don’t worry— allow the zucchini to continue cooking, and the water will evaporate.
In my humble opinion, it’s best eaten as a sandwich. You can use a nice, crusty bread like ciabatta or an Italian loaf, or opt for a softer bread, such as Portuguese rolls. This recipe also works great for breakfast, with a side of buttered toast.
It helps infuse the eggs with more flavor that way, while the garlic powder helps flavor the zucchini.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: I don’t recommend freezing these zucchini and eggs because they’ll turn watery and mushy while defrosting.
Reheat: Reheat in the oven, covered, or in the microwave. You can also eat these cold or at room temperature.
More Easy Italian Recipes
- Pasta and peas in red sauce
- Eggs and mozzarella
- Hearty Italian sausage and bell peppers
- Comforting Italian lentil soup with pasta
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Scrambled Eggs and Zucchini
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large zucchini or 4 small, sliced down the middle lengthwise then into about ¼" pieces
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Ground black pepper
- 6 large eggs (Note 1)
- ½ cup grated Pecorino Romano cheese
- Handful Italian flat-leaf parsley minced, optional
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-low to medium heat. Add the zucchini, sprinkle with the garlic powder, salt, and black pepper, and stir everything together. Spread the zucchini in an even layer (some overlapping is fine) and cook until it softens, 15-20 minutes, stirring often.
- Crack the eggs into a bowl, and whisk the grated Pecorino Romano into the eggs until fully incorporated.
- Once the zucchini is soft, pour the egg mixture into the pan and stir it into the zucchini. Lower the heat so the eggs cook gently until they scramble and fully cook through, 3-5 minutes. Taste and add more salt and pepper if needed.
- Remove the pan from the heat, and garnish with minced fresh parsley if desired. Pile some of the zucchini and eggs onto crispy bread for a killer sandwich. Enjoy!