This zucchini with scrambled eggs is super simple to make and ready in under 30 minutes! The zucchini’s neutral, mild taste paired with soft, silky scrambled eggs makes this a favorite among even the pickiest eaters.
If you’ve never tried zucchini and eggs, be ready to make this your new favorite South Asian side dish.
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The Story Behind The Recipe
This recipe is inspired by my nani’s (maternal grandmother) Torai Anda recipe. Since Torai/Ridge Gourd is hard to come by where I live, I substituted it with the more readily available zucchini (courgette). They both belong to the same family – the cucurbits- so they taste very similar.
And if you like zucchini, then you’ll love my other squash recipes:
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What to Serve With Zucchini and Scrambled Eggs
Serve this recipe alongside a main dish, like spicy ground beef, or you can make it a vegetarian meal with some South Asian red lentil curry.
How to Store Zucchini and Scrambled Eggs
Because zucchini tends to release water, it is best eaten immediately, but you can store it in an airtight container and enjoy it for up to 2 days. To freeze, let it cool completely, then freeze it for up to 3 months in an airtight container.
Here are some more vegetable side dishes to try:
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you.
Zucchini With Scrambled Eggs
Ingredients
- 2 tablespoons oil
- 1 onion diced
- 1 green chili chopped fine
- 1 teaspoon minced garlic
- 1 teaspoon salt or to taste
- 1 zucchini peeled and diced
- 2 eggs whipped
- cilantro as garnish
Instructions
- Heat up some oil over medium heat. Once the oil is hot, add the diced onion and saute till translucent. About 5 minutes.
- Add the garlic and stir till fragrant. Add the green chili and saute. Add the salt and zucchini. Stir and then cover to let the zucchini soften and cook through for about 15 minutes.
- Uncover, increase the heat to medium high and dry out the water. Lower the heat to low and add the whipped eggs. Stir gently till the eggs are cooked through. Serve immediately.
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