Stovetop Zucchini and Egg Scramble with Herbs

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant, protein-packed scramble featuring crisp zucchini and fluffy eggs, lightly seasoned with fresh herbs for a satisfying meal. This American-inspired vegetarian recipe (low-carb), ready in about 25 minutes, pairs zucchini, large eggs, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, diced into 1/4-inch cubes (about 1 cup) zucchini
• 2 large eggs
• 1 tbsp avocado oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, finely chopped fresh dill
• 1 tbsp, finely chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a non-stick skillet over medium heat.
2. Step 2: Add 1 cup diced zucchini and cook for 5-7 minutes, stirring occasionally, until tender with golden edges.
3. Step 3: In a small bowl, whisk together 2 large eggs, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Pour egg mixture over cooked zucchini in the skillet. Stir gently with a spatula until eggs set and form soft curds, about 2-3 minutes.
5. Step 5: Remove from heat and stir in 1 tbsp fresh dill and 1 tbsp fresh parsley until evenly distributed.