Zucchini and Eggs

Zucchini and eggs is a perfect way to use up some of that summer squash you have hanging around. You’ll quickly discover how suitable it is for brekkie, especially when you see how easy this recipe is to whip up–any time of day, actually.

A green bowl filled with scrambled eggs and green pieces of zucchini on a tile tabletop, with a fork.

Adapted from Capri S. Cafaro | United We Eat | Story Farm, 2020

Most people don’t automatically associate zucchini with Ohio, but the village of Obetz in the central section of the state hosts a popular Zucchini Festival over Labor Day Weekend each year. Rep. Tim Ryan, who serves the Buckeye State’s 13th congressional district, prefers eating the summer squash—often served as a healthy lunch or dinner side—in the morning for breakfast.–Capri S. Cafaro


When you’re looking for healthy breakfasts, being able to cook it quickly and easily will definitely help you stay on track. If you cook all the ingredients (with the exception of the eggs) the night before, all you have to do in the morning is reheat and add the eggs. Breakfast made even simpler!

Zucchini and Eggs

A green bowl filled with scrambled eggs and green pieces of zucchini on a tile tabletop, with a fork.
This protein-packed zucchini & eggs recipe is a delicious way to start the day; to mix things up, you can also add feta and dill to make it Greek-style.
Capri S. Cafaro

Prep 15 mins
Cook 20 mins
Total 35 mins
2 servings
417 kcal
5 from 1 vote
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  • 4 tablespoons extra virgin olive oil
  • 1/2 cup (3 oz) yellow onion thinly sliced
  • 1 clove garlic minced
  • 2 medium (10 oz) zucchini diced
  • 4 large eggs beaten
  • Salt and freshly ground black pepper


  • In a skillet over medium-low heat, warm 2 tablespoons oil, add the onions and sauté until slightly translucent, about 4 minutes.
  • Add the garlic and zucchini to the skillet and cook until the zucchini is browned, increasing the heat if needed, and stirring occasionally, 5 to 10 minutes. Use a slotted spoon to move the vegetables to a paper towel-lined plate to drain and discard any excess oil.
  • Set the skillet over medium heat, add the remaining 2 tablespoons oil, then stir the vegetable mixture back into the skillet.
  • Pour the eggs into the skillet and scramble with the vegetables until done to your liking, 3 to 5 minutes.
  • Season to taste with salt and pepper and serve immediately.
Print RecipeBuy the United We Eat cookbook

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Show Nutrition

Serving: 1servingCalories: 417kcal (21%)Carbohydrates: 7g (2%)Protein: 13g (26%)Fat: 38g (58%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 372mg (124%)Sodium: 145mg (6%)Potassium: 233mg (7%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 543IU (11%)Vitamin C: 5mg (6%)Calcium: 73mg (7%)Iron: 2mg (11%)

Recipe Testers' Reviews

Zucchini and eggs has always been a huge favorite combo of mine--you can easily pre-cook the non-egg ingredients and hold in the fridge for meal prep--just warm through with the fresh scrambled eggs for an easy meal.

To begin, I halved this recipe--it’s just me this week and I don’t like reheated eggs. As I was prepping, I thought the amount of zucchini was very high in ratio to the eggs, but I proceeded. Even on medium heat the zucchini needed a full ten minutes to brown nicely and become tender. I followed the rest of the recipe precisely and it was delicious. All in all, a lovely meal and definitely no complaints here!

Zucchini and eggs are a great way to get an extra serving of veggies and use up some of the seemingly bottomless supply of zucchini in the summer. This is a versatile dish which could be eaten at any time of day. I prepared it for a weekend breakfast sprinkled with fresh dill and feta and served with buttered sourdough toast but this adaptable base would pair well with most herb and cheese combinations.

Originally published July 28, 2021


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