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    Home » Main Dishes » Zucchini and Eggs Recipe with Cheese

    Zucchini and Eggs Recipe with Cheese

    June 27, 2022 , Updated July 31, 2024 Maria 12 Comments

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    A close up photo of sauteed zucchini and eggs.

    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.

    A white plate filled with sauteed zucchini and eggs.

    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
    In the foreground, a dish of zucchini, eggs and cheese. In the background, fresh tomatoes and zucchini flowers.

    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.

    Fresh zucchini next to a knife on a wooden board.

    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.

    Zucchini quarters on a wooden board.

    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.

    Sliced onions, quartered zucchini, minced parsley and sliced garlic on a wooden board.

    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.

    Sliced onions being sauteed in a 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.

    Quartered zucchini being sauteed with sliced onions.

    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. 

    One egg, minced parsley , grated cheese and water in separate bowls on a cutting board.

    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.

    Whisked eggs sauteed with zucchini and onions.

    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! 

    A white plate filled with sauteed zucchini and eggs.

    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

    Why add water to eggs?

    Adding just a tablespoon of water per whisked egg transforms into steam when heated. This, in turn, creates scrambled eggs with the perfect fluffy texture to accompany the sauteed zucchini and onions.   

    How to cut zucchini into quarters

    Begin by cutting off the ends. Without removing the skin, slice the zucchini in half, lengthwise. Cut each half again lengthwise. Line up the quarters and cut across the zucchini at ½-inch intervals.  

    What to serve it with

    If you have an abundance of garden tomatoes and fresh herbs like basil and oregano, try this tomato-cucumber salad. It takes just a few minutes to prepare and makes the perfect side.

    Zucchini Breakfast Recipes

    Sliced zucchini bread on a wooden board.

    Zucchini Bread

    Another family favorite is this zucchini bread. Made with whole wheat flour and the right amount of sweetness makes it the perfect breakfast on the run. 

    GET THE RECIPE

    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. 

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    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ 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!

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    Recipe

    A white plate filled with sauteed zucchini and eggs.

    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 into nonna's kitchen.
    5 from 5 votes
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    Course: Main or Brunch
    Cuisine: Italian
    Prep Time: 4 minutes minutes
    Cook Time: 16 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 1 serving
    Calories: 280kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1 tablespoon olive oil separated
    • 1 yellow onion small, sliced thinly, about 4 ounces
    • 2-3 garlic cloves sliced in half
    • 1 small zucchini chopped into ½-inch quarters (see note), about 6 ounces
    • salt and pepper to taste
    • 1 egg room temperature, slightly beaten
    • 1 tablespoon water
    • 1-2 tablespoons Romano cheese grated
    • 1 tablespoon Italian parsley chopped

    Instructions

    • Heat ½ tablespoon of olive oil in a large skillet over medium-high heat.
    • Add onion and reduce heat to medium.
    • Cook, stirring occasionally until translucent and softened about 3-5 minutes.
    • Add the remaining olive oil, chopped zucchini and garlic. Season with salt and pepper.
    • Over medium-high heat, saute, while stirring and shaking the pan, until golden brown. This should take between 7-10 minutes. Zucchini should be cooked, but still be crisp. Taste for doneness. Adjust heat if necessary.
    • Meanwhile, whisk the egg with the cheese and parsley.
    • When the zucchini are done, add the egg mixture to the pan and let them cook for about 30 seconds. Then stir and shake the pan for 1 minute or so until the egg is scrambled and set.
    • Taste and adjust seasonings.
    • Serve immediately.
    • If desired, garnish with grated cheese and chopped Italian parsley.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • 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. 
    Why add water to eggs? Adding just a tablespoon of water per whisked egg transforms into steam when heated. This, in turn, creates scrambled eggs with the perfect fluffy texture to accompany the sauteed zucchini and onions.   
    How to cut zucchini into quarters Begin by cutting off the ends. Without removing the skin, slice the zucchini in half, lengthwise. Cut each half again lengthwise. Line up the quarters and cut across the zucchini at ½-inch intervals.  
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 280kcal | Carbohydrates: 17g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 141mg | Potassium: 529mg | Fiber: 3g | Sugar: 8g | Vitamin A: 811IU | Vitamin C: 36mg | Calcium: 133mg | Iron: 2mg
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    This post was originally published on August 12, 2020 and republished on June 27, 2022, with updated content. Thanks for sharing.

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

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    Filed Under: Breakfast and Brunch, Main Dishes

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Louise Samson

      October 29, 2023 at 3:13 pm

      5 stars
      You have done it again, dear Maria! This recipe is FAN-TAS-TIC, easy, fast and absolutely SCRUMPTIOUS. At first I was worried about using a non-stick pan, thinking I might get soggy zucchini that would never brown, but I religiously followed your instructions and…success!!!
      Definitely the best frittata EVER.
      Thank you so much!

      Reply
      • Maria

        October 30, 2023 at 5:37 pm

        Thanks so much for your kind words Louise ♥ You made my day!

        Reply
    2. Louise Samson

      August 05, 2023 at 8:38 pm

      5 stars
      DE-LI-CIOUS!!!…as always.
      Thank you, Maria 🌺

      Reply
      • Maria

        August 08, 2023 at 9:43 am

        My pleasure Louise ♥ So happy to read this. Thanks for taking the time to comment.

        Reply
    3. Deborah Alves

      July 27, 2022 at 5:30 am

      5 stars
      This is the recipe my grandmother and mother always made They added a green pepper to the dish. I love this simple but delicious recipe Thank you for the memory .😋

      Reply
      • Maria

        August 03, 2022 at 10:21 am

        Thanks so much for sharing Deborah ♥

        Reply
    4. Marlene Wilkins

      July 19, 2022 at 5:15 am

      5 stars
      Thankyou Maria for all the recipes that you have here. I am a member of a Italian family through my husband. It is nice to see the recipes that I see there during the year. Now I can make them myself thanks to you. Marlene

      Reply
      • Maria

        July 19, 2022 at 9:23 pm

        My pleasure Marlene! Thank you so much for your kind words!

        Reply
    5. Miriam

      March 30, 2021 at 10:01 am

      Could you make this the night before and then reheat the next morning?

      Reply
      • Maria

        May 06, 2021 at 12:32 pm

        Thanks for your interest Miriam. I have never tried, but I think it should work out fine. Enjoy!

        Reply
    6. Val

      August 23, 2020 at 5:14 pm

      5 stars
      This is such a simple dish to make! It really is surprising how tasty it is! Thanks for sharing Maria

      Reply
      • Maria

        September 11, 2020 at 11:13 am

        Thrilled to hear this! Thanks for sharing Val!

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