Scrambled EGGS and ZUCCHINI in a pan, easy and quick, a very simple and light second course to make in no time.
Scrambled eggs and zucchini represent one of the simplest, most genuine, and delicious solutions to bring to the table a nutritious, quick, and incredibly versatile second course or one-dish meal. It’s a perfect preparation to make with few ingredients, combining the delicacy of zucchini with the creaminess of eggs.
The real secret of this dish lies in the quality of the ingredients: fresh zucchini, preferably seasonal, and preferably organic or local eggs that can add flavor and consistency to the preparation. The simplicity of scrambled eggs with zucchini is their strength: they can be enriched with aromatic herbs such as parsley, basil, or mint for a touch of freshness, or with a sprinkle of grated cheese to make them more delicious.
Scrambled eggs with zucchini can win everyone over, from the young to the adults, as they adapt to many variations: ideal to enjoy hot with a slice of homemade bread or cold, perhaps inside a sandwich for a quick lunch.
Scrambled eggs and zucchini demonstrate that even with few ingredients and little time, you can create delicious, balanced dishes suitable for the whole family. Perfect in any season, they can be a lifesaver dinner solution for those who want to eat well without complicating their life in the kitchen.
Follow me in the kitchen today with scrambled eggs and zucchini.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 4 eggs
- 2 zucchini
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon clarified butter (or oil)
Steps
Wash the zucchini, trim them, and slice them into thin rounds or dice them, or grate them with a coarse grater as I did.
In a non-stick pan, heat the butter or oil. Add the zucchini (and chopped onion, if desired).
Cook over medium heat for 5-7 minutes until tender and slightly golden. Adjust the salt.
In a bowl, beat the eggs with a pinch of salt and pepper, and add the Parmesan cheese.
Pour the eggs into the pan with the zucchini. Stir continuously over medium-low heat until the eggs begin to set but remain soft and creamy (about 2-3 minutes).
Bon appétit
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Scrambled EGGS and ZUCCHINI
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FAQ (Questions and Answers) Scrambled EGGS and ZUCCHINI
Can I use raw zucchini to prepare scrambled eggs?
Yes, but it’s advisable to slice them thinly and cook them for a few minutes before adding the eggs. This way the zucchini will be more tender and will blend better with the scrambled eggs.
What zucchini are best for this recipe?
Classic green zucchini or Romanesco ones are ideal because they have a soft texture and a delicate flavor that pairs perfectly with eggs.
Are scrambled eggs and zucchini suitable for a light diet?
Yes, it’s a simple, protein-rich dish with few fats, especially if cooked with little oil or in a non-stick pan. Great for a light dinner or a quick lunch.
How long does it take to prepare them?
In less than 15 minutes the dish is ready. It’s perfect when you have little time but want to serve something genuine and tasty.
