Zucchini, Egg, and Cheese: A Simple, Satisfying Delight

When time is short but your taste buds crave something comforting and nourishing, this zucchini, egg, and cheese recipe steps in like a trusted friend.  Zucchini, with its subtle sweetness and tender bite, pairs beautifully with creamy eggs and melty cheese to create a dish that’s both wholesome and indulgent.  Whether you're cooking for one or feeding a hungry family, this quick skillet meal transforms humble ingredients into a golden, savory treat. It’s perfect for breakfast, lunch, or a light dinner—and it’s ready in minutes.

 

Ingredients:

• 1 small yellow onion (about 4 oz.), thinly sliced
• 2–3 garlic cloves, halved
• 1 small zucchini, shredded (about  1 1/2 cups)
• Salt and black pepper, to taste
• 2 eggs, room temperature, lightly beaten
• 1 tablespoon cornstarch
• 1/4 cup grated cheese (any kind you like)
• 1 tablespoon fresh Italian parsley, chopped
• 2 tablespoons olive oil

Directions:

1.    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2.    Add the onion, reduce heat to medium, and cook for 3–5 minutes, stirring occasionally, until softened and translucent. Remove from heat.

3.    In a mixing bowl, combine zucchini, garlic, eggs, salt, and pepper.  Mix well.  Add the cooked onions and stir to combine.  Sprinkle in cornstarch and mix until evenly blended.

4.    In a clean non-stick skillet, heat the remaining tablespoon of olive oil over low-medium heat.  Pour in the zucchini mixture, spreading it evenly.

5.    Cook gently until the bottom is golden brown, then carefully flip and cook the other side for about 5 more minutes.

6.    Sprinkle cheese and parsley over the top.  Allow the cheese to melt.  Taste and adjust seasonings as needed.

7.    Serve warm as a light meal or snack.