Italian Zucchini and Eggs

Here’s a wonderful Italian breakfast recipe that uses zucchini and eggs. Not only is it easy, but it’s quick to make as well. I’m not a huge breakfast person, but I do like this particular recipe.

Italian zucchini and eggs (1)

There are various ways you can make this recipe, but I really like this Italian version and hope you do too. Keep in mind you can use this recipe for brunches, gatherings, or for a light dinner. It also makes great leftovers.

I’ve got lots of tips for you and also a video below if you want to see how I prepare it from start to finish. The measurements are found in the recipe card below.

Recipe Summary

This recipe is very flexible. It’s a one pan dish that is more than just zucchini and scrambled eggs. We also add in some garlic and Romano cheese to really bring it to life.

Ingredients

  • Extra virgin olive oil
  • Onion. Chopped into small pieces.
  • Garlic. Chopped. Use more or less as you like.
  • Zucchini. Cut into half-moon slices. Estimate one small zucchini per person.
  • Eggs. Beaten.
  • Grated Romano cheese. You can use Parmesan if that’s what you have on hand.
  • Salt and pepper (optional)

Recipe Video

YouTube player

Step by Step Instructions

Exact measurements are in the recipe card below. But here are the steps for how to prepare this dish.

  1. Heat olive oil in a skillet or saute pan over medium heat.
  2. Add in the chopped onions and stir to coat.
  3. Cook without browning, stirring every so often until they are translucent. About 5-8 minutes.
  4. Add the chopped garlic and stir to coat and cook for about 2 minutes.
  1. Add in the sliced zucchini and stir to coat with the oil. Let cook for about 8 minutes stirring frequently so the zucchini cooks evenly.
  2. When the zucchini is fork-tender, not mushy, push it to the side and add the beaten egg.
  3. Cook the beaten egg for a few minutes, as you would scrambled eggs.
  4. When done, mix it all together with the zucchini. Add the salt and pepper if using.
  5. Add the the Italian cheese and serve warm.

Recipe Card

zucchini eggs breakfast th 1200x1200

Zucchini, Eggs and Onion

Delicious and easy zucchini breakfast with eggs and onion, and Italian flavors. Perfect for a nice breakfast, brunch, or light dinner.
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Course: Breakfast
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 829kcal

Equipment

Ingredients

  • 1 1/2 Tbsp Extra virgin olive oil
  • 1 1/2 Onions Chopped into small pieces.
  • 2-3 Garlic cloves Chopped. Use more or less as you like.
  • 4 Zucchini Cut into half-moon slices. Estimate one small zucchini per person.
  • 6 Eggs Beaten in a bowl.
  • 3 Tbsp Grated Romano cheese You can use Parmesan if that's what you have on hand.
  • Salt and black pepper optional

Instructions

  • Heat olive oil in a skillet or saute pan over medium heat.
    1 1/2 Tbsp Extra virgin olive oil
  • Add in the chopped onions and stir to coat.
    1 1/2 Onions
  • Cook without browning, stirring every so often until they are translucent. About 5-8 minutes.
  • Add the chopped garlic and stir to coat and cook for about 2 minutes.
    2-3 Garlic cloves
  • Add in the sliced zucchini and stir to coat with the oil. Let cook for about 8 minutes stirring frequently so the zucchini cooks evenly.
    4 Zucchini
  • When the zucchini is fork-tender, not mushy, push it to the side and add the beaten egg.
  • Cook the beaten egg for a few minutes, as you would scrambled eggs.
    6 Eggs
  • When done, mix it all together with the zucchini along with the salt and pepper if using.
    Salt and black pepper
  • Add the the Italian cheese and serve warm.
    3 Tbsp Grated Romano cheese

Notes

Nutritional data is based off of API calculations and are estimates. 
  1. Use the measurements as a guideline. My video has quantities for just 2 servings while the recipe here is for 4-6 people. 
  2. I usually estimate 1 SMALL zucchini per person, but this will vary based on the size of the zucchini and how big a serving size is in your family. ie kids vs adults. 
  3. If you are concerned about the garlic, you can omit it, or add it smashed so you can get the flavor but not have to eat the clove itself.
  4. Check out the rest of the recipe post for more tips and serving suggestions.
 

Nutrition

Calories: 829kcal | Carbohydrates: 44g | Protein: 50g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 998mg | Sodium: 626mg | Potassium: 2689mg | Fiber: 11g | Sugar: 28g | Vitamin A: 3060IU | Vitamin C: 154mg | Calcium: 482mg | Iron: 8mg

Quick Recipe Tips

  1. Cook the zucchini faster by covering the pan with a lid. However, be careful that you don’t overcook it and it becomes a mushy mess. (Unless you like it that way!).
  2. Add in red pepper flakes for extra heat.
  3. I add in the garlic after the onions so the garlic won’t burn.
  4. Add in some fresh basil if available for even more flavor!

What to Serve it With

Here are some ideas for what you could serve alongside this zucchini breakfast.

  • Potatoes (sauteed potatoes or even hashbrowns)
  • Bacon/sausage
  • Toast and jam
  • French Toast
  • Biscuits

For more Zucchini Recipes view our list here.

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I hope you enjoyed this zucchini and eggs recipe as much as we do. Let me know how it turns out for you and if you made any changes to make it your own!

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