1 zucchini and 2 eggs are tastier than pizza! Zucchini recipe in a frying pan!
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1 zucchini and 2 eggs are tastier than pizza! Zucchini recipe in a frying pan!
Okay, imagine this: a hungry evening, no pizza delivery in sight, and just a humble zucchini and a couple of eggs sitting in your fridge. Sounds like a sad snack, right? Nope! I stumbled onto this simple, downright delicious combo that feels way better than pizza—light, fresh, and so satisfying. The sizzle of zucchini hitting the hot pan, the gentle crack of eggs joining the party, and the aroma that fills your kitchen—it’s like a little comfort feast. This recipe is my go-to quick fix when I want something easy but still packed with flavor. Plus, it’s kind of fun to eat with your hands, no plates needed. Ready? Let me show you how to whip up this magic in just one pan!
Quick Facts
Yield: Serves 1–2
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Ingredients
For the Main Dish:
1 medium zucchini, sliced into 1/4-inch rounds
2 large eggs
1 tbsp olive oil or butter
Salt and freshly ground black pepper, to taste
1/4 tsp garlic powder (optional)
1/4 cup shredded cheese (cheddar or mozzarella), optional
Fresh herbs (such as parsley or basil) for garnish
How I Make It
Step 1:
Heat your olive oil or butter over medium heat in a frying pan. Once it’s warm but not smoking, add the zucchini slices in a single layer. Let them sit for a couple of minutes until the bottoms turn golden and slightly crisp—you want that nice color and a little crunch.
Step 2:
Flip the zucchini rounds over and sprinkle a pinch of salt, pepper, and garlic powder (if using). Cook for another 2 minutes so they’re just tender but still hold their shape.
Step 3:
Push the zucchini to one side of the pan and crack the eggs right into the other side. Season the eggs lightly with salt and pepper. Cover the pan with a lid and cook until the whites are set but the yolks are still a bit runny, about 3–4 minutes. If you prefer firmer yolks, let it go a minute or two longer.
Step 4:
Sprinkle shredded cheese over the eggs and zucchini, then cover just until the cheese melts and gets all gooey.
Step 5:
Slide everything onto a plate, garnish with freshly chopped herbs, and enjoy immediately while everything’s warm and melty.
Variations & Tips
Add chopped onions or cherry tomatoes to the zucchini for extra flavor and color.
Use feta or goat cheese instead of shredded cheese for a tangier twist.
If zucchini is watery, sprinkle a pinch of salt before cooking and let it sit for 5 minutes, then pat dry.
For a spicy kick, dust the eggs with a little smoked paprika or chili flakes.
Serve with toasted bread or a light green salad for a fuller meal.
How I Like to Serve It
This dish shines anytime you want something quick but satisfying—perfect for a lazy weekend brunch or a simple weeknight dinner. I love adding a little crusty bread on the side or a handful of fresh greens tossed lightly in olive oil and lemon. On warmer days, it makes a lovely light lunch that doesn’t weigh you down but still feels cozy and nourishing.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in the pan to keep the eggs tender.
If you’re avoiding cheese, just skip it and add an extra sprinkle of fresh herbs or a drizzle of hot sauce instead.
Closing: This one-pan zucchini and egg dish always feels like a little victory in the kitchen—simple, flavorful, and exactly what you need when you want more taste with less fuss.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
