This simple yet delicious zucchini and egg skillet recipe is the perfect choice for a light, nutritious meal. Combining tender zucchini with soft scrambled eggs, this dish is packed with protein and fiber, making it an ideal breakfast, brunch, or even a light dinner. The addition of garlic and herbs enhances the natural flavors, while a sprinkle of cheese gives it a creamy finish. Ready in under 15 minutes, it’s a wholesome option when you need something fast, fresh, and satisfying.
Ingredients:
- 2 medium zucchinis, sliced into rounds
- 2 large eggs
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (or fresh if preferred)
- Salt and pepper to taste
- ¼ cup grated Parmesan or feta cheese (optional)
- Fresh parsley or basil for garnish (optional)
Instructions:
- Prepare the zucchini: Heat olive oil in a large skillet over medium heat. Add the sliced zucchinis and cook for about 4-5 minutes, stirring occasionally, until they begin to soften and turn golden brown.
- Add garlic and seasoning: Stir in the minced garlic and oregano, and cook for an additional minute until the garlic becomes fragrant. Season the zucchinis with salt and pepper to taste.
- Cook the eggs: Push the zucchinis to one side of the skillet. Crack the eggs into the empty space and lightly scramble them. Stir the eggs frequently until they are cooked through but still soft, about 2-3 minutes.
- Combine and serve: Once the eggs are fully cooked, gently mix them with the zucchini slices. If using cheese, sprinkle it on top and let it melt slightly.
- Garnish and enjoy: Remove from heat, garnish with fresh parsley or basil, and serve warm. This dish can be enjoyed as-is or with a side of toast or avocado for an even heartier meal.
Enjoy your savory zucchini and egg skillet—light, fresh, and delicious!