Scrambled Eggs & Zucchini for Breakfast (25-Minute Recipe!)

Zucchini Scrambled Eggs are a light and tasty breakfast idea, a delicious variation, even quicker to prepare, of the classic scrambled eggs. Ideal for the summer season, when zucchini are tastier and more fragrant, they can be accompanied with a few slices of toasted bread: in this way you will have a balanced meal and filling meal, ready in just a few minutes, which will conquer even the little ones in the house.

To bring them to the table, you just need to cut the zucchini into slices and cook them in a pan with a drizzle of extra virgin olive oil; separately, beat the eggs with milk, chopped mint, salt and pepper and, once the zucchini are cooked, pour the mixture obtained into the pan and scramble quickly, stirring continuously, just long enough for the eggs to set.

Soft and fragrant, zucchini scrambled eggs are the winning solution even for those on a diet or watching their figure.

What is Zucchini Scrambled Eggs?

Zucchini scrambled eggs, while rooted in traditional Mediterranean cuisine, found a beloved place in American kitchens thanks to the waves of Italian immigrants in the late 19th and early 20th centuries. As Italian communities settled across the United States, particularly in cities like New York, Boston, and Philadelphia, they brought with them their love for simple, seasonal dishes.

Zucchini, introduced to American agriculture in the 1920s, quickly became a popular summer vegetable thanks to its versatility and ease of growth. Combining fresh zucchini with farm-fresh eggs was a natural, affordable way for immigrant families to recreate comforting meals from their homeland using local produce. Over time, zucchini scrambled eggs evolved into a cherished home-cooked staple in American-Italian households.

Pro Tips for The Best Zucchini Scrambled Eggs

• Small zucchinis are sweeter, more tender, and have fewer seeds compared to larger ones. They cook faster and give the dish a delicate texture without becoming watery.
• Cook the zucchinis gently with olive oil until they are tender but still slightly firm. Avoid high heat to prevent burning and retain a fresh, vibrant taste.
• Add salt only once the zucchinis start softening. Salting too early can cause them to release water, making the dish soggy.
• Lower the heat before pouring in the eggs. Stir slowly and continuously to create creamy, soft curds rather than a dry, overcooked scramble.

Do I Need to Peel The Zucchini for This Recipe?

No, you don't need to peel the zucchini for this recipe. The skin is tender, full of nutrients, and adds a nice texture and color to the dish. Just wash the zucchini thoroughly, trim the ends, and slice or dice it as needed.

What Other Vegetables go Well in Scrambled Eggs?

Quite a lot, as it turns out! Some great options include spinach, tomatoes, bell peppers, mushrooms, onions, and asparagus. These veggies add color, flavor, and extra nutrition, making the dish more hearty and vibrant. Lightly sauté them before adding the eggs to ensure they are tender and flavorful.

What Can I Serve With These Zucchini Scrambled Eggs?

To round out your breakfast, you can serve zucchini scrambled eggs with toasted bread or a warm baguette for a rustic touch. Fresh fruit like berries or melon adds a refreshing contrast. For something heartier, pair them with crispy bacon, breakfast sausage, or a light green salad with a lemon vinaigrette. A dollop of ricotta or a sprinkle of feta cheese on the side can also enhance the flavors beautifully.

Can I Make These Ahead of Time?

Not really! Zucchini scrambled eggs are best enjoyed hot, straight from the pan, when the textures are creamy and the flavors are at their peak. You could, however, slice the zucchini and prep them in advance, storing them in the fridge until you're ready to scramble the eggs!

Do They Freeze Well?

It's not recommended to freeze zucchini scrambled eggs. Eggs tend to become rubbery and watery when frozen and reheated, and zucchini, with its high water content, can turn mushy and lose its texture.

How to Store Zucchini Scrambled Eggs

If you have leftovers, let them cool to room temperature first. Then transfer the scrambled eggs into an airtight container and store them in the refrigerator. They’ll stay fresh for up to 2 days.

When you're ready to eat them, gently reheat the eggs in a non-stick pan over low heat, stirring occasionally to restore their creamy texture. Avoid microwaving if possible, as it can make the eggs rubbery and the zucchini soggy.

How to Make Zucchini Scrambled Eggs

Wash the zucchini, trim them and cut them into slices about half a centimeter thick.

Pour the oil into a non-stick pan.

Add the courgettes to the hot pan.

Season with salt and season with a pinch of pepper, and cook for 10-15 minutes.

Break the eggs into a bowl.

Pour the milk.

Beat everything with a fork, until the mixture becomes well blended.

Add the finely chopped mint to the zucchini.

When the zucchini are cooked, pour in the beaten eggs.

Cook the eggs for a couple of minutes, stirring them continuously with a wooden or plastic spoon to ensure they cook evenly. Add salt.

Enjoy piping hot!