Zucchini and Eggs


  • 4 eggs, lightly beaten 
  • 2 tablespoons grated Parmesan cheese 
  • 2 tablespoons olive oil
  • 1 zucchini, sliced 1/8- to 1/4-inch thick 
  • 1/2 teaspoon garlic powder, or to taste 
  • salt and ground black pepper to taste 


  1. Stir the eggs and Parmesan cheese together in a bowl; set aside.
  2. Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.


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