If you are craving a light and wholesome meal, this Zucchini and Egg Skillet recipe is perfect for you. Packed with fresh zucchini and protein-rich eggs, it’s a flavorful and nutritious dish that’s easy to make. Whether you’re whipping up a quick breakfast, lunch, or dinner, this skillet recipe will satisfy your taste buds and keep you fueled throughout the day.
Tips to Make the Zucchini and Egg Skillet Recipe:
1. Use Fresh Zucchini: Fresh zucchini will give your dish a vibrant color and a delightful crunch. If possible, choose small to medium-sized zucchinis, as they tend to be more tender and flavorful.
2. Slice Evenly: Slice the zucchini into even rounds or half-moons to ensure they cook uniformly. This way, each piece will have the same wonderful texture and taste in every bite.
3. Cook on Medium Heat: Cooking on medium heat allows the zucchini to soften without becoming mushy. It also helps the eggs to cook evenly and achieve the perfect scramble or sunny-side-up consistency.
4. Season Well: Don’t forget to season your zucchini and eggs properly. A sprinkle of salt, pepper, and your favorite herbs (like basil or thyme) can elevate the flavors of this simple dish.
5. Add Cheese: If you love cheese, consider sprinkling some shredded cheddar or feta on top just before serving. It adds a rich, creamy dimension to the skillet.
Enjoy this delightful Zucchini and Egg Skillet as a versatile and hearty meal any time of the day!
How to Make Zucchini and Egg Skillet Recipe?
Zucchini and Egg Skillet Recipe
Equipment
- 1 Non-stick skillet For cooking the zucchini and eggs
- 1 Spatula For stirring
Ingredients
- 2 medium Zucchini Sliced
- 4 Eggs
- 1 tbsp Olive oil
- 1 clove Garlic Minced
- 1/2 tsp Paprika
- 1/2 tsp Dried oregano
- to taste Salt
- to taste Black pepper
- 2 tbsp Grated Parmesan Optional
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Add sliced zucchini to the skillet and season with salt, black pepper, paprika, and dried oregano. Cook for 5-7 minutes until zucchini is tender.
- Make 4 wells in the zucchini mixture and crack an egg into each well.
- Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5 minutes.
- Sprinkle with grated Parmesan if desired, and serve immediately.
