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Zucchini Scramble

 Zucchini Scramble
I like this recipe because I can change it through the year as other fresh vegetables become available. It also makes a tasty light lunch or dinner.—Betty B. Claycomb, Alverton, Pennsylvania
4-6 ServingsPrep/Total Time: 20 min.


  • 2 to 3 small zucchini (about 1 pound), sliced
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 6 to 8 eggs, beaten
  • 1/2 cup shredded cheddar cheese
  • Tomato wedges, optional


  • In a skillet, saute zucchini and onion in butter until tender. Season
  • with salt and pepper. Add the eggs; cook and stir until set.
  • Sprinkle with cheese. Remove from the heat; cover until cheese
  • melts. Serve with tomato wedges if desired. Yield: 4-6 servings.