Preparation
Prepare the vegetables: Heat the olive oil in a large skillet over medium heat. Sauté the onion until soft, about 5 minutes.
Cook the zucchini: Add the zucchini and garlic to the pot and cook for 5 minutes, or until the zucchini is tender.
Mix the eggs: In another bowl, beat the eggs with a pinch of salt and pepper.
Mix and cook: Pour the egg mixture over the stewed zucchini and onion. Cook for 5-7 minutes, or until the eggs are cooked to your liking.
Garnish and serve: Before serving, sprinkle with chopped parsley and grated Parmesan cheese. Enjoy this warm and hearty dish!
Serving suggestions:
For a heartier meal, pair the zucchini and egg skillet with whole-grain toast to add fiber and round out the meal. You can also serve it with a fresh garden salad with vinaigrette to highlight more vegetables and a contrasting flavor.
This dish is versatile and can be adapted to add additional toppings like avocado slices or some pesto for extra flavor.
Nutritional Information:
This Zucchini Egg Casserole recipe is not only delicious, but nutritionally balanced. Zucchini contains essential vitamins that are important for health, such as vitamin C, potassium and antioxidants. Eggs are a nutritional powerhouse that provides the high-quality protein necessary for muscle recovery and growth.
They also provide vitamin D and choline, which are important for bone health and brain function. Parmesan cheese increases calcium content, which is good for bone health. Olive oil used for cooking is rich in monounsaturated fats, which are known to reduce inflammation and promote heart health.
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