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Zucchini and Eggs

Zucchini and Eggs is something I’ve eaten this for breakfast, lunch, dinner, as a side dish and I don’t mind it cold the next day. Growing up, this was a staple! and it's very easy to make and like I said in the video, this recipe is more of a guideline as you can add or subtract as much as you like. But, if you aren’t sure, I wrote out a recipe for you to follow below.

ZUCCHINI AND EGGS (zucchini, eggs, cheese and breadcrumbs)

Recipe by Mark Calaminici | Food Loves Company

Serves 4


3 tbsp extra virgin olive oil

3 zucchini, sliced 1/2 inch thick

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

2 eggs, lightly whisked

¼ cup breadcrumbs (panko, regular, sourdough)

1 cup Parmigiano-Reggiano, finely grated


1. In a large skillet over medium-high heat, heat extra virgin olive oil. Add zucchini slices and season with salt, freshly cracked pepper and chili flakes. Sauté until tender, about 4-5 minutes.

2. Turn the heat up just a bit and create a tiny space in the center of the pan and pour the egg in. Fold and mix to cook the egg and make a scramble. Add panko and Parmigiano-Reggiano and toss to incorporate all ingredients. Plate and finish with some more Parmigiano-Reggiano. Enjoy!

Until next time, ciao!


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