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.
If you are looking for the most amazing Food Storage Containers available, check out these HOMBERKING Meal Prep Glasslocks! We have been using these at my house, and a very similar Korean version for years, and we still have them from 10+ years ago. I highly recommend taking a look, and they are often on sale!
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.
