Zucchini Recipe
This zucchini recipe brings you a flavorful dish loaded with vegetables and low-fat dairy.
contains dairycontains eggs
Ingredients
US
Metric
- 2 cups zucchini, sliced
- 1/2 cup diced onion
- 1/4 green pepper
- 1 egg
- 1/4 cup milk, 1%
- 2 tablespoons canola oil
- 1 tablespoon garlic and herb seasoning mix
- 1/4 cup Parmesan cheese
- 1/4 cup cheese, low-fat shredded (use your favorite)
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)
Steps
- Wash hands with soap and water.
- Wash and slice zucchini and measure out about 2 cups.
- Dice up the onion and green pepper, and set aside along with the zucchini.
- Stir the egg and milk together and set aside.
- Sauté the vegetables in 2 Tablespoons oil until tender on medium heat. Remove from the pan.
- Scramble the egg mixture until cooked thoroughly. Stir in the vegetable mixture and fold together.
- Cook together until temperature reaches 145 °F.
- Sprinkle the seasoning and cheese on top. When the cheese is melted, serve warm.
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 151 |
|---|---|
| Protein | 7.0 g |
| Fat | 11.0 g |
| Carbs | 7.0 g |
| Fiber | 1.0 g |
| Sodium | 156 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)