Zucchini and Eggs

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One of the quintessential recipes of my childhood, zucchini and eggs make wonderful use of a summertime veggie and are made to be eaten in a sandwich!

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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 here. If you have an abundance of zucchini and are wondering what else you can do with this ridiculously versatile vegetable, may I suggest you try these zucchini and eggs.

My mother often made zucchini and eggs 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 hungry 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 zucchini and eggs 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 and contributes to the unique taste of this simple, 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 should really be buttery yellow, soft, and meld into the equally soft scrambled eggs. Basically, this dish should be as tender as a baby’s bottom.

When you finish cooking these zucchini and eggs, it’s not mandatory to pile them between bread (e.g., ciabatta, Italian bread, 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 Zucchini and Eggs

Italian comfort food: The combination of zucchini and eggs is common in Italian cooking, and it’s 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 buy it in bulk and freeze it.

Key Ingredients

Extra Virgin Olive Oil: EVOO is a must for its bolder taste than regular olive oil.
Zucchini: The mild-tasting zucchini beautifully absorbs the more dynamic flavors in this recipe.
Garlic Powder: Garlic powder offers more concentrated flavor than fresh garlic here.
Pecorino Romano Cheese: This cheese adds more pungent flavor than Parmesan.

See the recipe card below for more information on ingredients and quantities.

How to Make Zucchini and Eggs

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
Prepare the eggs: Whisk the eggs in a bowl, then whisk in 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 to 5 minutes.
Finish: Garnish the zucchini and eggs with fresh parsley.

Pro Tips

Use a cast iron pan, if possible: The zucchini will cook that much faster and more evenly. I recommend the coated ones for easier cleaning.

Variations & Substitutions

-Leave the skin on 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

Why is my zucchini watery when I cook it?

Zucchini is made up of about 95% water, and much of it will be released during the cooking process. But don’t worry—just allow the zucchini to cook, and the water will evaporate.

What is the best way to eat zucchini and eggs?

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 you can use a softer bread like Portuguese rolls. This recipe also works great for breakfast, with a side of buttered toast.

Why do you add the Pecorino to the eggs instead of the pan?

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 refrigerator 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 this at room temperature.

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