Here’s a simple, tasty zucchini and egg recipe you can make in minutes:
🍳 Zucchini & Egg Skillet
Ingredients:
- 1 medium zucchini (grated or thinly sliced)
- 2–3 eggs
- 1 small onion (optional, finely chopped)
- 1–2 cloves garlic (optional, minced)
- 1–2 tbsp oil or butter
- Salt & black pepper (to taste)
- Optional: chili flakes, cheese, or fresh herbs (like parsley or coriander)
Instructions:
- Prep the zucchini
If grated, lightly squeeze out excess water using your hands or a clean cloth. - Cook the base
Heat oil or butter in a pan over medium heat. Add onion and sauté until soft. Add garlic and cook for 30 seconds. - Add zucchini
Toss in the zucchini and cook for 4–5 minutes until tender and slightly golden. Season with salt, pepper, and chili flakes if you like spice. - Add eggs (two options):
- Scrambled style: Beat eggs in a bowl, pour into the pan, and stir gently until cooked.
- Sunny-side style: Make small wells in the zucchini, crack eggs directly into them, cover the pan, and cook until eggs are set.
- Finish & serve
Sprinkle cheese or herbs on top if you want extra flavor. Serve hot with bread, roti, or toast.
Quick tips:
- Add tomatoes for a juicy twist
- Sprinkle some feta or cheddar for richness
- Works great as breakfast, lunch, or a light dinner
If you want, I can give you a spicier Pakistani-style version or a low-carb version.
