Homestyle Zucchini Sauté With Soft Scrambled Eggs and Herbs

Quick Recipe Version (TL;DR)

• Yield: 2 servings (hearty breakfast or light dinner)
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 2 medium zucchini (about 12 oz / 340 g), sliced into 1/4-inch half-moons
• 4 large eggs
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 small shallot, finely chopped (about 2 tbsp)
• 1 small garlic clove, minced
• 3/4 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp lemon zest (optional, but brightens everything)
• 2 tbsp finely grated Parmesan (optional)

Do This

• 1. Whisk eggs with 1/4 tsp salt and pepper; set aside.
• 2. Heat a 10-inch skillet over medium-high for 2 minutes; add olive oil.
• 3. Sauté shallot 1 minute; add zucchini + 1/2 tsp salt and cook 6–8 minutes until tender and lightly golden.
• 4. Add garlic (and red pepper flakes) for 30 seconds until fragrant.
• 5. Lower heat to medium-low; add butter, then pour in eggs and gently scramble 2–3 minutes until softly set.
• 6. Turn off heat; fold in herbs, lemon zest, and Parmesan (if using). Serve right away.

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Why You’ll Love This Recipe

• Fast, comforting, and made from everyday ingredients you probably already have.
• Zucchini turns tender and sweet, then becomes the perfect base for creamy, softly scrambled eggs.
• One pan, minimal cleanup, and a flexible recipe that works for breakfast, lunch, or dinner.
• Fresh herbs (and optional lemon zest) make it taste bright and finished without extra work.

Grocery List

• Produce: 2 medium zucchini, 1 small shallot, 1 garlic clove, fresh parsley, fresh chives, 1 lemon (optional)
• Dairy: 4 large eggs, unsalted butter, Parmesan (optional)
• Pantry: extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Main

• 2 medium zucchini (about 12 oz / 340 g total), sliced into 1/4-inch half-moons
• 4 large eggs

Aromatics and fats

• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 small shallot, finely chopped (about 2 tbsp)
• 1 small garlic clove, minced

Seasonings and finishing

• 3/4 tsp kosher salt, divided (or 1/2 tsp fine salt, divided)
• 1/4 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp lemon zest (optional)
• 2 tbsp finely grated Parmesan, plus more to serve (optional)

Step-by-Step Instructions

Step 1: Prep the zucchini and mix the eggs

Slice the zucchini into 1/4-inch half-moons so they cook quickly and evenly. Finely chop the shallot, mince the garlic, and chop the herbs.

In a medium bowl, whisk together the eggs, 1/4 tsp kosher salt, and the black pepper until the whites and yolks are fully blended (about 20 seconds). Set aside.

Step 2: Preheat the pan for better browning

Set a 10-inch skillet (cast iron or nonstick both work) over medium-high heat and let it preheat for 2 minutes. Add the 1 tbsp olive oil and swirl to coat. The oil should shimmer but not smoke.

Step 3: Soften the shallot, then sauté the zucchini until tender

Add the chopped shallot and cook, stirring, for 1 minute until it softens.

Add the sliced zucchini and sprinkle with 1/2 tsp kosher salt. Cook for 6 to 8 minutes, stirring every minute or so, until the zucchini is tender with a few lightly golden edges. If your zucchini starts releasing a lot of water, keep the heat at medium-high and let it cook off; this concentrates the flavor and prevents watery eggs later.

Step 4: Add garlic (and optional heat) briefly

Stir in the minced garlic (and 1/8 tsp red pepper flakes if using). Cook for 30 seconds, just until fragrant. Don’t let the garlic brown deeply; it can turn bitter.

Step 5: Lower the heat and softly scramble the eggs right in the pan

Reduce the heat to medium-low and add the 1 tbsp butter. Once it melts, give the zucchini a quick stir so everything is lightly coated.

Pour in the whisked eggs. Using a silicone spatula, gently push the eggs from the edges toward the center, making slow, soft curds. Keep stirring calmly (not constantly frantic) for 2 to 3 minutes, until the eggs are softly set and still look slightly glossy. They will finish setting from residual heat.

Step 6: Finish with herbs, taste, and serve

Turn off the heat. Fold in the chopped parsley, chives, and 1 tsp lemon zest (if using). Add 2 tbsp Parmesan (if using) and stir gently to combine.

Taste and add the remaining 1/4 tsp kosher salt if needed. Serve immediately while the eggs are creamy and the zucchini is hot.

Pro Tips

• Prevent watery eggs: Cook the zucchini until any released moisture mostly evaporates (you’ll hear more sizzling and see less steam) before adding eggs.
• For tender zucchini with color: Keep slices at a true 1/4 inch and preheat the pan. Crowding can steam instead of sauté; use a larger skillet if doubling.
• Soft scramble timing: Pull the pan off the heat when the eggs still look a touch glossy; carryover heat finishes them in about 1 minute.
• Herbs at the end: Add herbs off heat to keep their flavor bright and fresh.
• Make it a full plate: Serve with toasted bread, roasted potatoes, or a simple green salad.

Variations

• Mediterranean style: Add 1/2 cup halved cherry tomatoes in the last 2 minutes of zucchini cooking, and finish with 2 tbsp crumbled feta instead of Parmesan.
• Heartier ranch breakfast: Start by crisping 2 slices chopped bacon in the skillet; pour off all but 1 tbsp drippings, then proceed (reduce added salt slightly).
• Extra veggie boost: Add 1 cup packed baby spinach after the garlic; cook 30–60 seconds just until wilted, then add eggs.

Storage & Make-Ahead

This dish is best eaten right away for the creamiest eggs. If you have leftovers, cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat for 2 to 4 minutes, stirring often, just until warmed through (avoid high heat, which can make eggs rubbery). For make-ahead, you can slice the zucchini, chop the shallot, and chop the herbs up to 24 hours in advance; keep them refrigerated separately.

Nutrition (per serving)

Approximate, per serving (recipe makes 2): 305 calories, protein 15 g, fat 24 g, carbohydrates 9 g, fiber 2 g, sugars 5 g, sodium 620 mg.