Recipe: Zucchini and Egg Sautee

Recipe: Recipe: Zucchini and Egg Sautee


  • 2- 6-8 inch zucchini, sliced ½ inch and quartered, not peeled
  • 3-4 tablespoons olive oil(or to lightly coat bottom of skillet)
  • ½ cup diced onion
  • 1 teaspoon minced garlic, or to taste
  • 4-5 tablespoons fresh minced, basil, or to taste
  • 4-5 tablespoons fresh minced parsley, or to taste
  • Salt and pepper to taste
  • 4 eggs, beaten
  • ¾ cup Parmigiano Reggiano cheese, grated


  1. In a large skillet, on medium heat, put olive oil and diced onion in skillet.
  2. Sautee until onion begins to turn translucent. (Do not burn, do not cook until onion becomes brown).
  3. Add the quartered zucchini. Sautee for about 5 minutes, or until the zucchini starts to soften.
  4. Add the garlic, salt and pepper.
  5. Mean while in a medium bowl break eggs and beat. Add cheese and season.
  6. Cook until the zucchini becomes soft but holds it’s shape and still has a firmness to it.
  7. Add the basil and parsley.
  8. Add the egg mixture to the zucchini, stir beaten eggs gently into the zucchini. Lower heat, cover and allow the egg mixture to become firm.
  9. Remove from pan and sprinkle with additional grated parmigiano reggiano cheese and chopped parsley.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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