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Zucchini Recipe

This zucchini recipe brings you a flavorful dish loaded with vegetables and low-fat dairy.

Serves 4 · Dairy

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 470 ml zucchini (sliced)
  • 120 ml diced onion
  • 1/4 green pepper
  • 1 egg
  • 60 ml milk (1%)
  • 30 ml canola oil
  • 15 ml garlic and herb seasoning mix
  • 60 ml Parmesan cheese
  • 60 ml cheese (use your favorite; low-fat shredded)
Make it lactose-friendly
  • 1/4 cup milk, 1% → lactose-free milk, oat milk, or almond milk
  • 1/4 cup Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • 1/4 cup cheese, low-fat shredded (use your favorite) → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. Wash and slice zucchini and measure out about 470 ml.
  3. Dice up the onion and green pepper, and set aside along with the zucchini.
  4. Stir the egg and milk together and set aside.
  5. Sauté the vegetables in 2 Tablespoons oil until tender on medium heat. Remove from the pan.
  6. Scramble the egg mixture until cooked thoroughly. Stir in the vegetable mixture and fold together.
  7. Cook together until temperature reaches 145 °F.
  8. Sprinkle the seasoning and cheese on top. When the cheese is melted, serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories151
Protein7.0 g
Fat11.0 g
Carbs7.0 g
Fiber1.0 g
Sodium156 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)