Scrambled Eggs with Zucchini

This zucchini and eggs recipe features sautéed sliced squash cooked in a scramble with Parmesan cheese and garlic powder for a tasty anytime meal.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 153 Calories

Ingredients

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

Recipe Instructions

Step 1

Stir together beaten eggs and Parmesan cheese in a medium bowl; set aside.

Step 2

Heat olive oil in a large skillet over medium-high heat. Cook zucchini in hot oil, stirring occasionally, until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper.

Step 3

Reduce heat to medium; pour egg mixture over zucchini in the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from heat, cover with a lid, and let sit until eggs are set, about 2 minutes more.