Zucchini Eggah W/Tomato Garnish Recipe

Name: Zucchini Eggah W/Tomato Garnish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 cup scallion, thinly sliced; 1 cup fresh parsley, chopped; ¼ teaspoon ground black pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 4 cups zucchini, shredded (2 or 3); 1 ½ teaspoons salt; 12 lemon, zest of; 6 eggs, lightly beaten; 6 medium tomatoes, coarsley chopped, juices reserved; 1 dash hot pepper sauce; ½ cup fresh dill, chopped

Servings: persons

4 tablespoons olive oil
1 cup scallion, thinly sliced
1 cup fresh parsley, chopped
¼ teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups zucchini, shredded (2 or 3)
1 ½ teaspoons salt
12 lemon, zest of
6 eggs, lightly beaten
6 medium tomatoes, coarsley chopped, juices reserved
1 dash hot pepper sauce
½ cup fresh dill, chopped

1
In a heavy skillet, heat the oil over med heat.
2
Add the scallions, parsley, pepper cumin and coriander.
3
saute for 3 minutes.
4
Add the zucchini, salt and lemon zest, stir until zucchini heats through and begins to wilt.
5
Reduce heat to low [our eggs over the zucchini mixture and stir to mix.
6
Level the mixture; cover with a tight fitting lid and cook the eggah slowly for about 10 minutes, or until eggs are set.
7
Check eggah now and then to make sure it is not burning and adjust the burner if necessary.
8
While eggah is cooking, toss the tomatoes with their juices, the hot pepper sauce and snipped dill; set aside.
9
When the eggah is done, cut into wedges and top each wedge with tomato garnish.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 cup scallion, thinly sliced, 1 cup fresh parsley, chopped, ¼ teaspoon ground black pepper, and more.

Yes, Zucchini Eggah W/Tomato Garnish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Eggah W/Tomato Garnish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions