• 2 cups thinly sliced zucchini
  • 1 onion
  • 2-3 T. Butter
  • 6 eggs
  • 1 tsp. salt or to taste
  • 1/8 tsp. pepper
  • 1/2 c. shredded cheese (optional)


Quarter zucchini lengthwise then slice thin.  Chop onion fine.  Saute zucchini and onion in butter for 4 minutes, stirring occasionally.  Meanwhile, beat eggs and add salt and pepper.  Pour over zucchini and stir quickly to mix.  Cook, lifting cooked egg around the edge of the pan so the uncooked portion runs underneath.  Slide pan back and forth to prevent sticking.  Cook until mixture is set, but top is creamy.  Sprinkle half she cheese and fold in half.  Slide onto a serving dish.

From The Practical Produce Cookbook.

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