Zucchini and eggs is a perfect way to use up some of that summer squash you have hanging around. It is great in the summer and even better with homegrown zucchini. Zucchini and eggs A one skillet meal that is light, fluffy, and delicious!
(Zucchini with egg)
- 3 teaspoons olive oil
- 2 cups fresh zucchini, grated
- 5 eggs, beaten
- salt and pepper to taste
1.Heat a skillet over medium-high heat. Add the olive oil, zucchini and cook about 10 minutes, until the zucchini is soft, has released its water.
2.Pour in the eggs on zucchini and cook for 10 minutes. Remember that the moisture in the zucchini will keep the eggs looking somewhat wet even after they’re actually done.
3. and season with salt and pepper. Serve immediately enjoy .
