Zucchini Italian-Style Recipe

Name: Zucchini Italian-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large zucchini (small cubed); 5 large potatoes (small cubed); 2 large onions (finely chopped); 6 cloves fresh garlic (coarsely chopped); 3 tablespoons chopped Italian parsley; 1 can plum tomato; 3 eggs, beaten; 2 cups grated parmesan cheese; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon red pepper flakes; 2 teaspoons dried basil or 1/4 cup fresh chopped basil; 1/4 cup olive oil; 1 can tomato paste; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 tablespoon dried oregano

Servings: persons

5 large zucchini (small cubed)
5 large potatoes (small cubed)
2 large onions (finely chopped)
6 cloves fresh garlic (coarsely chopped)
3 tablespoons chopped Italian parsley
1 can plum tomato
3 eggs, beaten
2 cups grated parmesan cheese
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 teaspoons dried basil or 1/4 cup fresh chopped basil
1/4 cup olive oil
1 can tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried oregano

1
In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
2
Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
3
Add zucchini and continue cooking until potatoes are fork-tender.
4
Remove from the heat and allow rest.
5
In a bowl, beat eggs with grated cheese.
6
Using a whipping motion, intergrate the egg mixture into the zucchini.
7
The eggs will quickly cook and mixture will become thick.
8
A one dish meal served with a salad and a crusty country loaf.
9
Enjoy!

656

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 5 large zucchini (small cubed), 5 large potatoes (small cubed), 2 large onions (finely chopped), 6 cloves fresh garlic (coarsely chopped), and more.

Yes, Zucchini Italian-Style 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 Italian-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions