Start your day off right with these 19 delicious zucchini and egg recipes, perfect for breakfast! Zucchini is a versatile vegetable that can be used in a variety of dishes, from savory to sweet. When paired with eggs, it’s a match made in heaven. Whether you’re looking for a hearty breakfast casserole or a quick and easy omelette, we’ve got you covered.
From classic combinations like scrambled eggs with sautéed zucchini to more adventurous options like zucchini and egg pancakes with parmesan cheese, there’s something on this list for everyone. And the best part? These recipes are all easy to make and require minimal ingredients. So why not shake things up and try something new? In this article, we’ll be sharing 19 different zucchini and egg recipes that are sure to become your new breakfast favorites.
Zucchini and Egg Frittata with Fresh Herbs
Elevate your breakfast or brunch game with this flavorful and nutritious frittata, packed with sautéed zucchini and a blend of fresh herbs.
Ingredients:
– 6 eggs
– 1 medium zucchini, sliced into thin rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add zucchini slices; cook until tender, about 5 minutes.
4. In a separate bowl, whisk eggs with salt and pepper. Pour into the skillet with zucchini and cook until eggs are almost set, about 2-3 minutes.
5. Sprinkle chopped parsley and basil on top of the eggs. If using cheese, sprinkle it on now.
6. Transfer the skillet to the preheated oven; bake for an additional 5-7 minutes or until the frittata is fully cooked and the cheese melted (if using).
7. Remove from the oven; let cool slightly before slicing and serving.
Cooking Time: Approximately 20-25 minutes
Baked Zucchini and Egg Casserole
A delicious breakfast or brunch option that’s perfect for any occasion: Baked Zucchini and Egg Casserole! This recipe combines the flavors of zucchini, eggs, and cheese in a satisfying casserole that’s easy to prepare and serve.
Ingredients:
– 2 medium zucchinis, sliced
– 6 large eggs
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tablespoon butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a greased 9×13-inch baking dish, arrange the zucchini slices in an even layer.
3. In a large bowl, whisk together eggs, milk, and melted butter. Season with salt and pepper to taste.
4. Pour the egg mixture over the zucchini layer.
5. Sprinkle shredded cheddar cheese evenly over the top of the casserole.
6. Bake for 35-40 minutes or until the eggs are set and the cheese is golden brown.
Cooking Time: 35-40 minutes
Zucchini and Egg Breakfast Muffins
Start your day with a nutritious and delicious breakfast muffin packed with the flavors of zucchini, eggs, and cheese. These muffins are perfect for meal prep or a quick morning pick-me-up.
Ingredients:
– 1 medium zucchini, grated
– 2 large eggs
– 1/2 cup all-purpose flour
– 1/2 cup shredded cheddar cheese
– 1/4 cup milk
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 2 tablespoons butter, melted
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together eggs, flour, cheese, milk, salt, and baking powder.
3. Add the grated zucchini and melted butter to the egg mixture. Stir until combined.
4. Divide the batter evenly among the muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool before serving. Garnish with chopped parsley, if desired.
Cooking Time: 18-20 minutes
Scrambled Eggs with Sautéed Zucchini
A simple and flavorful breakfast or brunch option that combines the richness of scrambled eggs with the tender sweetness of sautéed zucchini. This recipe is perfect for a quick and easy meal that’s packed with nutrients.
Ingredients:
– 2 large eggs
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. Crack the eggs into a bowl and whisk until smooth. Set aside.
2. Heat the butter in a medium non-stick skillet over medium heat.
3. Add the sliced zucchini to the skillet and cook, stirring occasionally, until tender and lightly browned (about 5 minutes).
4. Pour the whisked eggs over the cooked zucchini and stir gently to distribute evenly.
5. Cook the eggs for an additional 2-3 minutes, until scrambled and cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley or chives if desired.
Cooking Time: Approximately 10-12 minutes
Zucchini and Egg Breakfast Burrito
Start your day with a delicious and nutritious breakfast burrito packed with sautéed zucchini, scrambled eggs, and melted cheese. This recipe is perfect for busy mornings when you need something quick and satisfying.
Ingredients:
– 1 medium zucchini, sliced
– 2 large eggs
– 1 tablespoon butter
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– 1 tortilla (whole wheat or flour)
– Salt and pepper to taste
Instructions:
1. In a medium skillet, heat the butter over medium-high heat. Add the zucchini slices and cook for 3-4 minutes or until tender.
2. Crack in the eggs and scramble them with a fork until cooked through.
3. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burrito by adding the scrambled eggs, sautéed zucchini, and shredded cheese. Add cilantro if desired.
5. Roll up the burrito tightly and serve hot.
Cooking Time: 10-12 minutes
Zucchini and Egg Pancakes with Parmesan
A delicious breakfast or brunch option that combines the moisture of zucchini with the richness of Parmesan cheese, all wrapped up in a crispy pancake package.
Ingredients:
– 1 medium zucchini, grated
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter, melted
Instructions:
1. In a bowl, whisk together eggs and a pinch of salt until frothy.
2. Add grated zucchini, flour, and black pepper to the eggs. Stir until just combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop 1/4 cupfuls of the batter onto the skillet and cook for 2-3 minutes, until bubbles form on surface.
5. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
6. Sprinkle Parmesan cheese on top of each pancake and serve with melted butter.
Cooking Time: Approximately 10-12 minutes per batch (depending on size).
Zucchini and Egg Hash with Bell Peppers
Start your day with a flavorful and nutritious breakfast that combines the best of summer’s bounty – zucchinis, eggs, and bell peppers. This simple recipe yields a delicious and satisfying meal that’s perfect for brunch or dinner.
Ingredients:
– 2 medium zucchinis, sliced
– 1 large egg
– 1 large bell pepper, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese, chopped fresh parsley, or crumbled bacon for added flavor
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium-high heat.
2. Add the sliced zucchinis and cook until tender, about 3-4 minutes per side.
3. Push the zucchinis to one side of the pan.
4. Crack the egg into the other half of the pan and scramble until cooked through.
5. Add the diced bell pepper to the pan and stir to combine with the egg and zucchini.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with optional toppings if desired.
Cooking Time: 15-20 minutes
Zucchini and Egg Omelette with Goat Cheese
Start your day with a flavorful and nutritious omelette packed with zucchini, eggs, and tangy goat cheese. This recipe is a great way to incorporate more veggies into your morning routine.
Ingredients:
– 2 large eggs
– 1 medium zucchini, grated
– 1 tablespoon butter
– 1/4 cup crumbled goat cheese
– Salt and pepper to taste
Instructions:
1. In a small bowl, beat the eggs until well mixed. Set aside.
2. Heat the butter in a medium non-stick skillet over medium heat.
3. Add the grated zucchini and cook for about 2 minutes, or until slightly softened.
4. Pour the beaten eggs over the zucchini and cook until the edges start to set (about 1 minute).
5. Sprinkle the crumbled goat cheese over the eggs and use a spatula to gently fold the omelette in half.
6. Cook for an additional 30 seconds, or until the cheese is melted and the eggs are cooked through.
7. Slide the omelette onto a plate and serve hot.
Cooking Time: 5-6 minutes
Zucchini and Egg Breakfast Bowl with Avocado
This recipe combines the best of breakfast and brunch, featuring sautéed zucchini, scrambled eggs, creamy avocado, and crunchy whole grain toast. Perfect for a quick and satisfying morning meal.
Ingredients:
– 1 medium zucchini, sliced
– 2 eggs
– 1/2 ripe avocado, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 slices of whole grain bread, toasted
Instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the sliced zucchini and cook for 3-4 minutes or until tender.
3. Crack in the eggs and scramble them with the cooked zucchini.
4. Toast the whole grain bread and mash the avocado in a bowl.
5. Assemble the breakfast bowl by placing the egg and zucchini mixture on top of the toasted bread, followed by the mashed avocado.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Zucchini and Egg Stir-Fry with Garlic
This simple stir-fry recipe combines the flavors of zucchini, eggs, and garlic for a healthy and satisfying meal. Perfect for a weeknight dinner or brunch.
Ingredients:
– 1 medium zucchini, sliced
– 2 large eggs
– 3 cloves of garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: soy sauce or sesame seeds for added flavor
Instructions:
1. Heat the oil in a non-stick skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Pour in the eggs and scramble until cooked through, breaking into small pieces as needed.
4. Add the zucchini to the skillet and cook for 2-3 minutes until tender but still crisp.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with soy sauce or sesame seeds if desired.
Cooking Time: 10-12 minutes
Zucchini and Egg Quiche with Spinach
A delicious and healthy breakfast or brunch option that combines the flavors of zucchini, eggs, and spinach. This quiche is perfect for a weekend morning or a quick weeknight dinner.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups fresh spinach leaves
– 6 large eggs
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini slices until tender.
3. Add fresh spinach leaves and cook until wilted.
4. Whisk eggs in a separate bowl and season with salt and pepper.
5. Roll out the pie crust and place in a 9-inch tart pan.
6. Arrange the cooked zucchini and spinach mixture on top of the crust.
7. Pour the whisked eggs over the filling, followed by shredded cheese and heavy cream.
8. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Zucchini and Egg Breakfast Sandwich
Start your day with a nutritious and delicious twist on the classic breakfast sandwich. This recipe combines the flavors of sautéed zucchini, scrambled eggs, and melted cheddar cheese all wrapped up in a toasted English muffin.
Ingredients:
– 1 medium zucchini
– 2 large eggs
– 1 tablespoon butter
– 1/4 cup shredded cheddar cheese
– 1 English muffin
– Salt and pepper to taste
– Optional: 1-2 slices of cooked bacon or spinach for added flavor
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Sauté the zucchini in butter until tender, about 3-4 minutes.
3. Crack in the eggs and scramble until cooked through.
4. Assemble the sandwich by placing the scrambled eggs on one half of the English muffin, topping with sautéed zucchini and shredded cheese.
5. Place the other half of the English muffin on top to complete the sandwich.
6. Cook for an additional 1-2 minutes or until cheese is melted.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Zucchini and Egg Shakshuka with Tomatoes
This vibrant dish is a twist on the classic North African Shakshuka recipe, adding tender zucchini and rich tomatoes to create a flavorful breakfast or brunch option.
Ingredients:
– 2 medium zucchinis, sliced
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) of diced tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 eggs
– Fresh parsley or cilantro, chopped (optional)
– Feta cheese crumbles (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the sliced zucchini and cook until tender, about 3-4 minutes.
6. Pour in the canned diced tomatoes and stir to combine with the zucchini mixture.
7. Create 4 wells in the tomato-zucchini mixture and crack an egg into each well.
8. Bake for 15-20 minutes or until the eggs are cooked through and the whites are set.
9. Garnish with chopped parsley or cilantro, crumbled feta cheese (if using), and serve hot.
Cooking Time: 25-30 minutes
Zucchini and Egg Wraps with Hummus
Start your day off right with these nutritious and delicious zucchini and egg wraps, paired with a creamy hummus dip. This recipe is perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 2 large eggs
– 1 medium zucchini, sliced into thin rounds
– 4-6 whole wheat tortillas
– 1/4 cup hummus
– Salt and pepper to taste
– Optional: shredded cheese, diced bell peppers, chopped fresh herbs (e.g., parsley, cilantro)
Instructions:
1. In a non-stick skillet, scramble the eggs over medium heat until cooked through.
2. Add zucchini slices to the skillet and cook for 2-3 minutes or until tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble wraps by spreading hummus on each tortilla, followed by scrambled eggs and zucchini.
5. Season with salt and pepper to taste. Add optional toppings if desired.
Cooking Time: 10-12 minutes
Zucchini and Egg Fritters with Dill
Lighten up your breakfast or brunch routine with these crispy zucchini and egg fritters infused with fresh dill flavor. Perfect for a quick morning meal or as a snack, these bites are easy to make and packed with nutritious goodness.
Ingredients:
– 2 medium zucchinis, grated
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh dill
– Optional: lemon wedges and sour cream for serving
Instructions:
1. In a bowl, combine grated zucchini, eggs, flour, salt, and pepper. Mix well to combine.
2. Heat the olive oil in a non-stick skillet or griddle over medium heat.
3. Using a 1/4 cup measuring cup, scoop the zucchini mixture into the skillet.
4. Cook for 3-4 minutes on each side, until golden brown and crispy.
5. Garnish with chopped fresh dill and serve warm with lemon wedges and sour cream (optional).
Cooking Time: Approximately 12-15 minutes
Zucchini and Egg Scramble with Mushrooms
Start your day off right with this flavorful and nutritious scramble that’s packed with zucchini, mushrooms, and eggs. This recipe is perfect for a breakfast or brunch option that’s ready in no time!
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 4 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese or chopped fresh parsley for garnish
Instructions:
1. Heat the olive oil in a medium non-stick skillet over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the zucchini slices and cook until they’re tender, about 3-4 minutes more.
4. Crack the eggs into the skillet and scramble them with a spatula until cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with feta cheese or parsley if desired.
Cooking Time: 10-12 minutes
Zucchini and Egg Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of zucchini with the richness of scrambled eggs and a hint of Mediterranean flair. Perfect for brunch or dinner, these colorful peppers are sure to please!
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 2 medium zucchinis, grated
– 6 large eggs
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk eggs and season with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent.
4. Add grated zucchini and cook until tender, about 5 minutes.
5. Pour in scrambled eggs and stir to combine.
6. Stuff each bell pepper with the egg-zucchini mixture, topping with feta cheese if using.
7. Place peppers on a baking sheet and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Zucchini and Egg Breakfast Pizza
Start your day with a flavorful and nutritious breakfast pizza that combines the freshness of zucchini with the richness of eggs and cheese.
Ingredients:
– 1 whole wheat pita bread
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 medium zucchini, sliced into thin strips
– 4 large eggs, beaten
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Cooking spray or olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a non-stick skillet, cook the zucchini strips over medium heat until tender, about 3-4 minutes. Season with salt and pepper.
3. In a separate bowl, whisk eggs and set aside.
4. Place pita bread on a baking sheet and spray with cooking spray or drizzle with olive oil.
5. Spread mixed greens evenly over the pita bread, followed by cooked zucchini strips.
6. Pour beaten eggs over the top, then sprinkle with mozzarella cheese.
7. Bake for 12-15 minutes or until the crust is golden brown and eggs are set.
Cooking Time: 20 minutes
Zucchini and Egg Crepes with Ricotta
This recipe combines the delicate flavors of zucchini, eggs, and ricotta cheese within a crispy crepe wrapper, making for a delightful breakfast or brunch option.
Ingredients:
– 1 large zucchini, grated
– 2 eggs
– 1/2 cup whole milk ricotta cheese
– 1 tablespoon butter, melted
– 1/4 teaspoon salt
– 1/2 teaspoon sugar
– 1 cup all-purpose flour
– 2 tablespoons water
Instructions:
1. In a bowl, whisk together eggs, ricotta cheese, melted butter, salt, and sugar.
2. Add grated zucchini to the mixture and stir well.
3. Heat a small non-stick pan over medium heat. Brush with a thin layer of water.
4. Pour about 1/4 cup of the crepe batter into the pan and cook for 2 minutes, until the edges start to curl.
5. Loosen the crepe with a spatula and flip it over. Cook for another minute.
6. Repeat with remaining batter, filling each crepe with a spoonful of the zucchini-egg mixture before folding.
Cooking Time: 10-12 minutes (depending on the number of crepes)
Summary
Start your day off right with these 19 delicious zucchini and egg recipes perfect for breakfast! From classic dishes like frittatas, omelettes, and quiches to creative twists like breakfast burritos, muffins, and pancakes, there’s something for everyone. With a range of flavors and textures, you’ll never get bored with the same old eggs Benedict. Whether you’re looking for a quick and easy breakfast or a special occasion meal, these recipes are sure to inspire your morning routine. So go ahead, get cracking, and make this season’s most delicious breakfast dishes!
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