Zucchini and Eggs

Growing up, I spent a lot of time in both the kitchen and garden with my grandparents who grew piles of zucchini and used each and every one of them, along with the zucchini flowers. I’m told by family that as a baby, my favorite food was zucchini and eggs. Mushy and nutritious—perfect baby food! Now, as an adult, I still haven’t grown out of my fondness for zucchini and eggs. It’s easy, nutritious, and if you’re counting calories, there are very few Weight Watchers points in this dish that can be easily omitted.



  • 1 small zucchini

  • 1 tablespoon olive oil

  • 1 pinch red pepper flakes (optional)

  • kosher salt

  • 1/4 tablespoon of butter

  • 2 large eggs, lightly beaten

  • 2 tablespoons grated Pecorino Romano cheese

  • 2 slices crusty Italian, preferably the Pane Di Casa from Addeo, Madonia or Terranova.


  1. Slice the zucchini lengthwise into quarters, then slice crosswise into little triangles. If the center is too seedy, simply run your knife below the seedy part and remove it first.

  2. Heat the oil in a skillet or saucepan over medium heat and throw in a pinch of red pepper flakes if you like a little spice.

  3. Add the zucchini and sprinkle with kosher salt, then stir gently and cook until they start to caramelize.

  4. Scrape the zucchini into a clean bowl and reduce the heat to low.

  5. Don't clean the pan, but do throw in about a tablespoon of butter.

  6. Add the eggs and let them set for about 30 seconds.

  7. Return the zucchini to the pan and move them around with your spatula for another minute or so, just until the egg sets.

  8. Finally, add the grated cheese. Stir to combine, then taste and add more salt as needed.

  9. Serve on two slices of toasted bread. Currently I love the multigrain bread at Addeo’s which is only available on the weekends.