Scrambled Eggs With Zucchini Recipe (2024)

By Martha Rose Shulman

Scrambled Eggs With Zucchini Recipe (1)

Total Time
About 10 minutes
Read community notes

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it’s an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

Featured in: Scrambled Eggs: Not Just for Breakfast

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Yield:Serves four

  • 2medium zucchini (about 10 ounces)
  • 1tablespoon extra virgin olive oil
  • 1 or 2garlic cloves, minced (optional)
  • Salt
  • freshly ground pepper
  • 6eggs
  • 2tablespoons low-fat (2 percent) milk
  • 2tablespoons minced chives
  • Optional: 1 medium avocado, diced or sliced, for garnish

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

221 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 10 grams protein; 465 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Scrambled Eggs With Zucchini Recipe (2)


  1. Step


    Grate the zucchini on the large holes of a box grater or in a food processor.

  2. Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.

  3. Step


    Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.


  • Advance preparation: The dish can be prepared through Step 2 several hours before scrambling the eggs. Reheat until the zucchini is sizzling, and proceed with the recipe.



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Cooking Notes

Susan Y

I lightly salted the zucchini and drained it. I also patted it dry before I sautéed it. It's another step, but it reduces the chance of getting watery eggs


I sautéed the zucchini until it was frazzled and beginning to brown a bit. Really quite nice, and a fitting finale for the squash patch. Served with small triangles of tomatoes. Summer ending.


This was excellent and filling. I did not need to drain the Zucchini prior and I added some grated parmesan to the egg.


I would suggest squeezing as much moisture out of the zucchini as possible and perhaps some julienned basil just before serving.


We've made this 2x this week - it's the perfect balance of simplicity and deliciousness! We tried both salting/draining our yellow squash before cooking and just throwing it straight into the pan - there wasn't a huge difference for us. We also used kefir and greek yogurt instead of the milk because that's what we had on hand - both worked perfectly for us. We used a singly green onion instead of the chives, too. The optional 2 cloves of garlic and avocado were musts!


I am on the Weight Watchers diet and this recipe looks suitable and delicious. But I was counting on using the nutrition profile that used to come with nyt recipes, to measure the points of this recipe. What happened to the nutrition profiles? They seem to be eliminated.

65th St Fan

A surprisingly delicious dish! I was home alone & wanted something quick & easy that would use some of the zucchini in the fridge. So I cut the recipe in half. Since I didn't have chives, I grated some Parmesan into the eggs. I did not bother to drain the zucchini, figuring the medium high heat would cause the water to evaporate, which it did. I also had only 1% milk. I did use the garlic. The scrambled eggs turned out amazingly light and fluffy.


Don't heat the olive oil past medium. Most olive oil start to burn around 320 degrees, unless they're high quality. Try Avocado oil instead.


Zucchini adds a lightness to eggs that is irresistible. This would be a winner!

Neil G.

What about onions sauteed along with the squash? Adds another dimension making for an even more rich, flavorful dish.


Put pan in hot oven for 5-10 minstrel with grated cheese on top. Puffs up like a so often and more frit Ata like to serve. Can also add cooked potatoes, prosciutto or about anything


So simple and so delicious.Another great way to use zucchini.


I used some frozen grated zucchini from my garden, and cooked it until the moisture boiled off. I used garlic, which added a layer of deliciousness to the eggs. I'm not usually a scrambled egg fan, but these were scrumptious.

Simple and delicious

So simple but so much better than plain scrambled eggs. Cut the recipe in half for 2, using 4 eggs instead of 6. Subbed full fat greek yogurt for the milk since we were out and a dash of onion powder for the chives because it's February. Zucchini dried out beautifully in the pan without salting and draining, though I did give it a quick press with a paper towel.


Sauteed onion with the zucchini since I didn't have chives. Added a little parm right before serving. Really great and super easy!


I like to cook the zucchini in the air fryer before transferring to the pan, it eliminates the need to drain the water and cooks quickly. Once the eggs are added it comes together in no time.

Nina R.

Delicious! I did not drain the zucchini and it wasn’t runny at all. Added some chopped tomatoes since we have an abundance of those too ;)

I Cook

I grew up eating this. My mother made it for breakfast just about every day during the summer - with a slice of toast with sliced garden tomatoes next to it, wonderful! Great memories and a perfect summer alfresco breakfast.


Squeeze and drain zucchini first. Added a bit of parmesan, and used light garlic and onion powder instead of fresh.

Sylvia B

This recipe is perfect as is and there’s no need for any of the extra steps the comments suggest.


Cooked whole amount of zucchini. Added a little scallion with the garlic b/c didn't have chives. Divided the sautéed zucchini into thirds and scrambled 1/3 with 2 eggs for one person. Very good. Will reheat the leftover zucchini for scrambled eggs tomorrow and the next day.


This is wonderful! Used zucchini in a delightful way for breakfast. I didn’t have garlic or chives so I added some onion when cooking the zucchini. I’ll be making again soon (tomorrow actually I think as I saved a portion of my shredded zucchini and chopped onion to get me started).


Mix in some fresh pesto at end of cooking, top off with some Tabasco, delicious


This is a nice easy way to fancy up eggs a bit to make them more suitable for dinner. And healthy. And very tasty! I added a bit of shallot and drizzled a little pesto I had over it when done and those were nice additions but not necessary by any means.


Ridiculously easy, it is. AND fabulous. Thought it might turn out bland (zucchini and avocado, really?) but it is just plain DELICIOUS!!! Definitely 5 stars *****


I sauteed finely chopped onion with the zucchini.Gently sauteing the zucchini was enough to reduce the moisture. Squeezing them would be an unnecessary extra step!After all, milk is added to the beaten eggs to increase the moisture. Why worry about the zucchini's moisture?


we put spicy tex/mex cheese on ours just before serving. it was good.


This was ridonculously good for very little effort. I did tart it up with some chopped basil and shredded fontina, but I’m sure it would’ve been great as is. With a sliced SC tomato and some biscuits, it made for a perfect late summer dinner.

Sylvia BK

MRS for the win, this was great!


I’ve made this many times. It’s a keeper. And today, I added lemon zest. Great addition!

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Scrambled Eggs With Zucchini Recipe (2024)


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