ZUCCHINI WITH EGG
This is a dish my grandparents used to make. It is so simple, yet it is so yummy! It is great in the summer and even better with homegrown zucchini.
Provided by Kristy
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium-high heat; saute zucchini until tender, about 10 minutes. Season zucchini with salt and black pepper.
- Beat eggs with a fork in a bowl; add water and beat until evenly combined. Pour eggs over zucchini; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Season zucchini and eggs with salt and black pepper.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 11.2 g, Cholesterol 186 mg, Fat 15.7 g, Fiber 3.6 g, Protein 10.2 g, SaturatedFat 3.1 g, Sodium 180 mg, Sugar 6 g
ZUCCHINI AND EGGS
A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.
Provided by J. Moore
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 4.5 g, Cholesterol 138.5 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 76.2 mg, Sugar 2.8 g
ZUCCHINI AND EGGS
This protein-packed zucchini & eggs recipe is a delicious way to start the day; to mix things up, you can also add feta and dill to make it Greek-style.
Provided by Capri S. Cafaro
Categories Breakfast
Time 35m
Number Of Ingredients 6
Steps:
- In a skillet over medium-low heat, warm 2 tablespoons oil, add the onions and sauté until slightly translucent, about 4 minutes.
- Add the garlic and zucchini to the skillet and cook until the zucchini is browned, increasing the heat if needed, and stirring occasionally, 5 to 10 minutes. Use a slotted spoon to move the vegetables to a paper towel-lined plate to drain and discard any excess oil.
- Set the skillet over medium heat, add the remaining 2 tablespoons oil, then stir the vegetable mixture back into the skillet.
- Pour the eggs into the skillet and scramble with the vegetables until done to your liking, 3 to 5 minutes.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 417 kcal, Carbohydrate 7 g, Protein 13 g, Fat 38 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 372 mg, Sodium 145 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 29 g
ZUCCHINI AND EGG TART WITH FRESH HERBS
Store-bought puff pastry makes easy work of this colorful tart, adapted from "The Modern Cook's Year," a vegetarian cookbook by the British author Anna Jones. When you're rolling out puff pastry, thin flatbread or any other flattened dough, invert the baking sheet so you can unfurl the dough directly on it without the rim getting in the way of your rolling pin. Then parbake the tart without toppings first so that the base cooks through before it's slathered with crème fraîche, piled with a mess of vegetables and eggs, and returned to the oven to finish. (You'll want to bake just until the whites of the eggs start to look glossy and custardy, not firm.) Top with any torn, tender herbs you have on hand, like small parsley sprigs, chives, tarragon or dill, cut into quarters, and serve warm.
Provided by Alexa Weibel
Categories breakfast, brunch, pies and tarts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Beat one egg in a small bowl for egg wash.
- On an inverted baking sheet, unfold the puff pastry to lay it out flat. Cut the puff pastry into a 10-by-12-inch rectangle, rolling out and trimming excess as needed. Slice a 3/4-inch strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining puff pastry with the egg wash then prick every few inches of the surface with a fork to prevent puffing. Place the pastry strips along the edge of all four sides to form a border that is raised like the edges of a picture frame, gently pressing to seal. Trim the excess and brush border with egg wash.
- On a second baking sheet, gently toss the zucchini and scallions with 1 tablespoon oil; season with salt and pepper. Transfer both baking sheets to the oven (the sheet holding the puff pastry should still be inverted) and bake until vegetables are softened and pastry is puffed and golden, removing the vegetables after 10 minutes and the puff pastry after 20 to 25 minutes. Press the pastry's puffed center gently with your fingertips to deflate.
- Stir the crème fraîche, mustard and lemon zest in a small bowl and season with salt and pepper. Working within the border, brush the mixture over the pastry. Halve the zucchini crosswise at an angle. Arrange the zucchini and scallions on the surface of the pastry, draping the zucchini on its side and reinforcing with the scallions to create four circular nests to hold the eggs.
- Crack each of the remaining four eggs into a small cup then transfer to a nest in the puff pastry. In a small bowl, toss the peas with the remaining 1 teaspoon oil and season with salt and pepper. Avoiding the eggs, sprinkle the tart with the peas. Bake until the egg whites are opaque and custardy and yolks are still runny, about 20 minutes. Season the eggs with salt and pepper and top with torn fresh herbs. Cut the tart into quarters and serve immediately.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 35 grams, Carbohydrate 53 grams, Fat 52 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI EGG SKILLET
Steps:
- In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender., Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Nutrition Facts : Calories 316 calories, Fat 22g fat (7g saturated fat), Cholesterol 209mg cholesterol, Sodium 552mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
BAKED EGGS WITH ZUCCHINI RAGOûT
Categories Cheese Egg Onion Tomato Breakfast Brunch Bake Sauté Basil Zucchini Spring Healthy Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Preheat oven to 400°F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.
- Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
BAKED EGGS IN ZUCCHINI (THE VEGETARIAN EPICURE)
A little labor-intensive, especially if serving topped by a sauce, but just delicious. Hollandaise, Mornay, Bearnaise all are possibilities.
Provided by BarbryT
Categories Breakfast
Time 40m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- Take 6 large eggs from frig to bring to room temperature.
- Preheat oven to 350 degrees F.
- Wash zucchini. Coarsely grate them. Toss zucchini shreds with 2 t salt and let it rest for 5 to 10 minutes.
- Take handfuls, squeezing gently to remove all excess water and pile on paper towels to drain.
- Heat the butter and olive oil in a large skillet over medium heat. Add the chopped scallion. Sauté until almost tender. Turn heat to medium high; add zucchini and some freshly ground pepper and sauté for 8 to 10 minutes, stirring almost constantly. Remove from heat.
- To serve as a starter, butter 6 small individual casseroles or ramekins. Divide the zucchini among them and make a shallow hollow in the center of each one. (If it is meant as a main dish, use slightly larger oval oven-safe dishes and make two hollows in each.).
- 15 to 20 minutes before you want to serve, break one egg carefully into each little hollow. Sprinkle the eggs with a little salt and pepper. Bake them for about 15 minutes at 350°F.
- The white should be completely set and the yolk still a little soft inside.
- If upgrading the dish :-) by using hollandaise or another sauce, spoon sauce over each egg when you take them out of the oven, and serve immediately.
Nutrition Facts : Calories 398.4, Fat 28.2, SaturatedFat 9.8, Cholesterol 392.4, Sodium 260.7, Carbohydrate 20.7, Fiber 6.5, Sugar 15.9, Protein 20.3
ZUCCHINI AND EGGS
A delicious simple meal for all times. Healthy and one more use for zucchinis :) If you desire to have any meat added to it, feel free to cut slices of a sausage link and cook with the onion. Can also be served with cheese on top after it is cooked, or even wrapped in a tortilla for a breakfast burrito. This recipe is from Cyprus.
Provided by Cypriot Cook
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice the onion in long tin strips.
- Cut the zucchini in half length-wise, and then make thin slices of it.
- Break the eggs in a bowl and mix with the salt and pepper.
- In a frying pan, add the olive oil and onions.
- Cook onions until they begin browning.
- Add the zucchini and continue frying until the zucchini gets brownish and soft.
- Add the eggs in the frying pan and continue cooking.
- When the eggs cook, remove from heat and serve.
Nutrition Facts : Calories 184.3, Fat 11.2, SaturatedFat 2.9, Cholesterol 317.2, Sodium 707.1, Carbohydrate 10.3, Fiber 2.7, Sugar 5.2, Protein 12.1
ZUCCHINI EGG AND CHEESE CASSEROLE
Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 461mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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