Zucchini and Egg Skillet
Description: On pan zucchini and egg skillet, simple, delicious, crispy.
URL: http://localhost:63225/recipe/zucchiniandeggskillet/en/
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From a Pot: Zucchini and Egg Skillet
Zucchini and Egg Skillet
On pan zucchini and egg skillet, simple, delicious, crispy.
I have a love-hate relationship with zucchinis. I love them when they're crispy and baked on pizza, or blended into a creamy soup, but that's about it.
With some leftover zucchini from a pizza party, I came up with this one-pan zucchini skillet recipe. I promise they taste great in this version! They're baked until crispy with garlic powder and spices, then served with a fried egg cracked right on top. Make them for breakfast or brunch with a slice of fresh bread, and let me know in the comments if you enjoyed the recipe.
Prep Time
Prep Time:
5 MinutesCook Time:
10 MinutesTotal Time:
15 MinutesEquipment
- Skillet with a lid
Nutritional values
Shopping List
- Zucchini
- Egg: 4.0
- Oil
- Garlic powder
- Paprika powder
- Salt
- Pepper
Ingredients and Instructions
Ingredients
Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Zucchini and Egg Skillet )
Scale
Zucchini and Egg Skillet
Zucchini: 1 small
Egg: 4
Oil: 1 tbsp
Garlic powder: 0.5 tsp
Paprika powder: 0.3 tsp
Salt: 1 tsp
Pepper: 0.3 tsp
Chilli flecks
Parsly
Instructions
Zucchini and Egg Skillet
Ingredients
Zucchini: 1 small
Egg: 4
Oil: 1 tbsp
Garlic powder: 0.5 tsp
Paprika powder: 0.3 tsp
Salt: 1 tsp
Pepper: 0.3 tsp
Chilli flecks
Parsly
- Wash and cut the zucchini into small, bite-sized pieces.
- In a large pan, heat the oil over medium-high heat. Add the zucchini and fry until golden brown. As they cook, season them with garlic powder, salt, pepper, and parsley. Stir constantly to ensure they cook evenly.
- Once the zucchini is cooked, lower the heat to medium. Crack the eggs directly into the pan with the zucchini. Cover the pan with a lid and cook for 2-3 minutes, or until the eggs are set to your liking. I cook mine for about 2 minutes because I like the yolk to be runny, but you can adjust the time based on your preference.
- Top the dish with fresh parsley, chili flakes, and a little more salt on the eggs.
- Serve immediately with fresh bread.
Gallery:
Notes:
- Do I have to peel the zucchini?
- No, most of the nutrients are in the skin, so it's best to leave it on.
Fun Facts:
- Did you know that zucchinis are actually a fruit? Although it is most often used as a vegetable in cooking, botanically, zucchini is a fruit because it grows from a flower.
- The flowers are edible: The bright yellow flowers of the zucchini plant, also known as zucchini blossoms, are considered a delicacy and can be stuffed and fried.
- Smaller, firm zucchinis are more flavorful and tender. Avoid large ones, as they tend to be watery, seedy, and tough.
- Did you know that the color of the egg yolk is about diet, not nutrition. A deep, rich orange yolk often comes from chickens that have a diet rich in things like carotenoids, which can be found in green grasses and bugs. This is often associated with free-range or pasture-raised hens. However, a lighter yellow yolk is just as nutritious.
- The word "yolk" comes from Old English. The word "yolk" is derived from an Old English word that simply meant "yellow." So, an egg is literally made of "egg white" and "egg yellow."
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