Zuccchini and Egg Scramble

Carolyn Haas


Had to use up some zucchini plus there was about 1/4 cup left-over corned beef hash, so I threw this together. We liked this so well, I thought I should save the idea until another day! (About 5 WW smart points per serving)


★★★★★ 1 vote

5 Min
5 Min
Stove Top


  • 3
  • 1 small
    zucchini, sliced
  • 2 Tbsp
    onion, chopped
  • 1 Tbsp
    low fat mozzarella cheese (shredded)
  • 2 Tbsp
    crumbled bacon (i used left-over corned beef hash)
  • ·
    seasoned salt and pepper

How to Make Zuccchini and Egg Scramble


  1. Spray skillet with non-stick spray. Add sliced zucchini and onion. Season and sauté until some slices are starting to brown and most look wilted. Add bacon bits (or left-over corned beef hash), stir to distribute.
  2. Add eggs to skillet, stir to scramble. When eggs are almost done, add shredded cheese, turn off heat and cover until cheese is melted.

Printable Recipe Card

About Zuccchini and Egg Scramble

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American

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