Zucchini is a versatile vegetable that could be made anywhere from bread to salads to dips. Quick zucchini and egg dish is perfect to start your day, it will give you some energy!

Saladmenu Quick Zucchini And Egg Dish

Zucchini and eggs are a great and inexpensive way to start your morning. Zucchini is filled with great health benefits, such as potassium, magnesium, copper, vitamin B1, vitamin B6, vitamin B2. It is also a great way to get your calcium.

Is there such a thing as too much Zucchini?

Zucchini is a vegetable that can grow as big as a baseball bat and growing in my garden, like in many others in large quantities. Packed with nutrition. Helps with digestion, can give you energy for your day and may even help you age slower.
It is definitely better to eat the vegetables that are in season locally, but you shouldn’t eat zucchini all at the same time. While eating too many vegetables isn’t as a bad of addiction as saying sugar addiction, but it could get problematic for your health. Vegetables are for sure good for us, but don’t consume them to excess. If you eat too much of them, at the exclusion of other carbs and protein your health could suffer. If you eat more than the recommended amount of vegetables, you could end up with a digestive issue- bloating, gas or sometimes something more serious.

National Zucchini Day- August 8th.

I have recently read about the celebration of zucchini. It is celebrated in August (when zucchini is harvested), it is widely celebrated as National Sneak Some Zucchini onto Your Neighbor’s Porch Day. Which means, don’t just go throwing zucchini around, it’s all about sneaking the texture and taste of zucchini into your favorite recipes and then passing out to your friends and neighbors.

So, go ahead and sneak some zucchini on your neighbor’s porch on August 8, and to alert others use #SneakSomeZucchiniIntoYourNeighborsPorchDay to post on social media.

Quick Zucchini and Egg Dish

Servings: 2
Calories: 148kcal
Author: saladmenu.com


  • 1 Tablespoon olive oil
  • 1 zucchini peeled optional, cut into slices
  • 2 large eggs
  • 1 teaspoon sea salt to taste
  • 1 Tablespoon parsley chopped


  • Sauté zucchini in olive oil over medium heat until soft.
  • Sprinkle sea salt.
  • Add two large eggs, give it a good stir.
  • Stir and sauté until eggs are cooked.
  • Sprinkle with chopped parsley.


Calories: 148kcal | Protein: 75g | Fat: 118g | Saturated Fat: 26g | Sugar: 27g

Saladmenu Quick Zucchini And Egg Dish

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