Ah, perfect — you basically have the ingredients for a quick zucchini & egg skillet! 🥒🥚 Here’s a simple way to turn zucchini and eggs into a tasty meal in under 10 minutes.
Quick Zucchini & Eggs
Servings: 1–2
Time: 10 minutes
Ingredients:
- 1 medium zucchini, sliced or diced
- 2 eggs
- 1 tsp olive oil or butter
- Salt and pepper to taste
- Optional: garlic, onion, paprika, or cheese
Instructions:
- Cook the zucchini: Heat oil or butter in a skillet over medium heat. Add zucchini and cook for 3–5 minutes until slightly soft. If you have garlic or onion, toss them in now.
- Add eggs: Crack the eggs directly into the skillet. You can either:
- Scramble: Stir everything together and cook until eggs are set.
- Fry/poach style: Let the eggs cook on top of the zucchini until whites are set and yolks are done how you like them.
- Season: Sprinkle with salt, pepper, and any extra spices or cheese.
- Serve: Enjoy on its own, or with toast, rice, or even in a tortilla.
Fun tip: If you grate the zucchini instead of slicing it, it blends into the eggs nicely and makes a fluffier, almost pancake-like texture.
If you want, I can give you a slightly fancier version that makes it feel like a restaurant dish with just zucchini and eggs. Do you want me to do that?
