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Ingredients
| eggs: 4 (lightly beaten) |
| parmesan cheese (grated): 2 Tbl |
| olive oil: 2 Tbl |
| baby zucchini: 1 whole zucchini (1/8- to 1/4-inch thick) |
| garlic powder: 1/2 Tbl |
| salt: 1 tsp |
| black pepper: 1/2 tsp (ground) |
Zucchini and Eggs
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Stir the eggs and Parmesan cheese together in a bowl; set aside.
- Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.