Zucchini and Eggs Recipe with Cheese

Here’s a Zucchini and Eggs recipe with cheese that is suitable for breakfast, brunch, lunch or dinner. This Italian zucchini recipe will transport you back to Nonna’s kitchen.

There is no lack of Italian recipes for combining zucchini with eggs.

If you are lucky enough to have zucchini in your backyard garden, you quickly realize there is no shortage when they are in season. You probably also know what to make with zucchini.

Whether making a frittata, a quiche, or fritters, zucchini, and egg recipes are usually quick. This Italian version of scrambled eggs with sauteed zucchini is no exception.

If you like simple and tasty Italian zucchini recipes, you will love this summer dish of zucchini, eggs, and cheese. Once you realize its deliciousness, it will immediately become your go-to recipe for using garden zucchini. 

Jump to:

• Mise en Place
• Instructions
• Tips
• Substitutions
• FAQ
• Zucchini Breakfast Recipes
• Recipe inspiration
• Recipe

Mise en Place

Prep the garlic: Remove the papery skin of 2-3 garlic cloves and cut off the tips. Slice them in half.  Feel free to use more (or less) according to your preference and the size of your cloves. Set aside.

Prep the zucchini: Rinse 1 small to medium-sized zucchini under running water. Chop into ½-inch quarters by cutting off the ends and slicing in half, lengthwise. Cut each half again. Line up the quarters.

Cut across the zucchini at ½-inch intervals and leave the skin on. 

Prep the onion: Slice one small yellow onion lengthwise into ¼-inch thick slices, just like we did for these caramelized onions.

Mince the parsley: Finally, mince 1-1½ tablespoons of fresh Italian flat-leaf parsley. 

Instructions

Over medium-high heat, add ½ tablespoon olive oil in a large, wide cast-iron pan or large, heavy nonstick skillet at least 9 inches in diameter. Swirl to coat the pan.

Reduce the heat to medium. Add the sliced onions and toss in the oil until properly coated. 

Cook, occasionally stirring, until translucent and almost softened, taking about 3-5 minutes.

Add another ½ tablespoons of olive oil, 1 medium quartered zucchini, and 2-3 sliced garlic halves—season with salt and pepper.

Increase the heat to medium-high and sauté while stirring and shaking the pan frequently, until lightly golden brown. This should take about 10 minutes—taste for doneness. 

Meanwhile, whisk together one egg with 1 tablespoon of water, 2 tablespoons of grated Romano cheese and 1 heaping tablespoon of fresh chopped Italian parsley.

Add the egg mixture to the pan and let it cook for about 30 seconds. Then stir and shake the pan for 1 minute until the eggs are scrambled and set.

Taste and adjust for seasonings. 

If desired, garnish with extra grated cheese and chopped parsley, and enjoy! 

Tips

• The recipe is standardized for one portion. It can easily be doubled, tripled, etc… 
• Use a large pan to saute the zucchini. This creates a lightly crispy exterior with a golden color. Since they are not crowded, this prevents stewing in their own juices, resulting in a soggy texture. 
• Use fresh Italian flat-leaf parsley. This herb balances and brightens the overall flavor of the entire dish.  
• Serve your frittata hot, at room temperature, or even cold. 

Substitutions

• You can replace the onion with a French shallot.
• Replace parsley with other herbs you may have, like basil, chives, or even thyme. 

FAQ

Zucchini Breakfast Recipes

If you like zucchini breakfast recipes, you will enjoy these zucchini pancakes with sweet corn. They are also perfect for brunch or an easy summer dinner. Do you enjoy having pizza for breakfast? If you do, you will love this pizza with zucchini! Take a look at these easy zucchini recipes for more inspiration.

Recipe inspiration

Growing up Italian meant my siblings and I had the privilege of living with my paternal grandparents until we all moved out of the house.  Both my grandparents lived well into their mid-90s. 

During the summer, my nonna would lovingly prepare this simple Italian zucchini recipe for her grandkids, usually for lunch on Fridays. 

I still remember how I would run to hold her hand when she would say, “andiamo in giardino,” let’s go in the garden.  I would help her pick zucchini and parsley for this dish and cucumbers and tomatoes for the salad.  If you have visited here before, you know that my dad was an avid gardener with the most amazing backyard garden. 

My Nonna would sometimes make this recipe with a gagootz, which if you are of Italian descent, you know refers to Cucuzza or summer squash. As I recall, we had a very generous Sicilian neighbor who would always share his crop. 

I do hope you get a chance to try this easy Italian recipe from my childhood. 

★★★★★ If you have made this zucchini egg recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on August 12, 2020 and republished on June 27, 2022, with updated content. Thanks for sharing.