25+ Easy & Hearty Zucchini Breakfast Recipes for Busy Mornings

Zucchini isn’t just for savory dishes or salads—it also makes a fantastic addition to your breakfast lineup!

Whether you’re looking to sneak in more veggies or simply love the mild, slightly sweet flavor of zucchini, these 25+ zucchini breakfast recipes will inspire your morning routine.

Zucchini is a versatile ingredient that can be grated, sliced, or sautéed, making it perfect for everything from pancakes and muffins to savory scrambles and smoothies.

It’s low in calories but packed with essential vitamins and fiber, making it a great choice for a healthy, energizing breakfast.

In this blog, we’ve curated a collection of creative, delicious, and nutritious zucchini breakfast recipes that are perfect for busy mornings or leisurely brunches.

So, whether you’re a zucchini enthusiast or looking to try something new, you’re sure to find a recipe to suit your taste.

25+ Easy & Hearty Zucchini Breakfast Recipes for Busy Mornings

Zucchini is a versatile, healthy, and delicious way to elevate your breakfast options.

From baked goods like muffins and bread to savory dishes like scrambles and hashes, there’s a zucchini recipe for everyone.

Incorporating zucchini into your morning meals not only boosts the nutritional value of your day but also adds moisture and flavor without the need for extra sugar or fats.

These 25+ zucchini breakfast recipes provide endless possibilities to get creative with your morning meals.

Whether you’re looking for a quick meal on the go or a more elaborate brunch dish, zucchini is the perfect ingredient to help you start the day on a healthy, delicious note.

Zucchini Breakfast Muffins

These Zucchini Breakfast Muffins are the ideal balance of savory and sweet, packed with the goodness of zucchini, oats, and a touch of maple syrup for natural sweetness. These muffins are perfect for busy mornings, providing a grab-and-go option that’s both nourishing and delicious. They’re also versatile; enjoy them warm from the oven or save some for later as a convenient snack.

Ingredients:

• 1 cup grated zucchini (with excess moisture squeezed out)
• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup milk (any kind)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a mixing bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the grated zucchini, maple syrup, coconut oil, and milk, mixing well.
4. Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Add nuts if desired.
5. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool slightly before removing them from the tin.

These Zucchini Breakfast Muffins are a fantastic choice for a balanced breakfast, with whole grains and natural sweeteners to start your day right. They freeze well, so make a batch ahead and enjoy a wholesome, zucchini-packed breakfast any day of the week!

Zucchini Omelette with Fresh Herbs

This Zucchini Omelette with Fresh Herbs is a light yet filling breakfast that brings a burst of flavor to your morning. Packed with zucchini, fresh herbs, and a hint of cheese, this omelette is low in carbs and rich in protein, making it perfect for a morning boost. Plus, it’s a versatile dish that can be made in under 15 minutes!

Ingredients:

• 1/2 cup grated zucchini (squeezed to remove excess moisture)
• 3 large eggs
• 1/4 cup shredded mozzarella or feta cheese
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• Salt and pepper to taste
• 1 tsp olive oil or butter

Instructions:

1. In a bowl, whisk the eggs with salt and pepper, then add in the grated zucchini, cheese, parsley, and chives.
2. Heat the olive oil or butter in a non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet, spreading it evenly.
4. Cook for 2-3 minutes, until the edges begin to set, then gently lift one side with a spatula to let any uncooked egg flow underneath.
5. Once the omelette is mostly set, fold it in half and cook for another minute.
6. Slide the omelette onto a plate and garnish with extra herbs, if desired.

This Zucchini Omelette with Fresh Herbs is an excellent way to incorporate vegetables into your morning routine. The freshness of the herbs complements the zucchini perfectly, and the protein-packed eggs make this omelette both nutritious and satisfying.

Zucchini Breakfast Fritters

These Zucchini Breakfast Fritters are crispy on the outside, soft on the inside, and packed with flavor. Made with zucchini, eggs, and a handful of pantry ingredients, these fritters are a delicious way to start the day with something savory. Top them with Greek yogurt or a poached egg for an extra-special breakfast treat.

Ingredients:

• 1 1/2 cups grated zucchini (excess moisture squeezed out)
• 1/4 cup grated onion
• 2 large eggs
• 1/3 cup almond flour (or regular flour)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)
• Olive oil, for frying

Instructions:

1. In a mixing bowl, combine the grated zucchini, onion, eggs, flour, Parmesan, salt, pepper, and garlic powder. Stir well until everything is evenly mixed.
2. Heat a few tablespoons of olive oil in a large skillet over medium heat.
3. Scoop 2-3 tablespoons of the mixture for each fritter and drop it into the hot skillet, pressing down gently to flatten.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
6. Serve warm with a dollop of Greek yogurt or a poached egg on top.

These Zucchini Breakfast Fritters are a creative and tasty way to enjoy zucchini for breakfast. Crispy, cheesy, and deliciously seasoned, they’re an excellent choice for a satisfying, veggie-packed breakfast that feels like a treat. Enjoy them fresh from the skillet for the best flavor and texture!

Zucchini Pancakes

Zucchini Pancakes offer a savory twist on a classic breakfast favorite. These pancakes are light and fluffy with the subtle flavor of zucchini, making them an excellent way to sneak in some veggies. Whether you top them with a dollop of sour cream or enjoy them plain, they are a satisfying and healthy choice to start the day.

Ingredients:

• 1 cup grated zucchini (excess moisture squeezed out)
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 large egg
• 1/4 cup milk (any kind)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil, for cooking

Instructions:

1. In a large bowl, combine the flour, baking powder, baking soda, salt, and garlic powder.
2. Add the grated zucchini, egg, milk, and Parmesan cheese. Stir until the batter is well mixed.
3. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
4. Pour 1/4 cup of the batter into the skillet for each pancake, spreading it out gently.
5. Cook the pancakes for 2-3 minutes per side, or until golden brown.
6. Serve immediately with your favorite toppings, such as sour cream, fresh herbs, or a drizzle of honey for a slightly sweet twist.

These Zucchini Pancakes are a fun and flavorful alternative to traditional pancakes, offering a savory option that’s both healthy and delicious. With the added nutrients from zucchini and the richness of Parmesan, they’re sure to become a new breakfast favorite. Serve them with your preferred toppings for a versatile and satisfying meal!

Zucchini Chia Pudding

For a no-cook breakfast option, try this Zucchini Chia Pudding. The zucchini adds a subtle sweetness and a creamy texture, blending perfectly with the chia seeds and almond milk. This is a great make-ahead breakfast that you can prepare the night before and enjoy in the morning. It’s a wholesome, nutrient-dense option to kickstart your day.

Ingredients:

• 1/2 cup grated zucchini (excess moisture squeezed out)
• 2 tbsp chia seeds
• 1 cup unsweetened almond milk (or any milk)
• 1 tsp vanilla extract
• 1 tbsp maple syrup or honey (optional)
• 1/4 tsp cinnamon
• Fresh berries or nuts for topping (optional)

Instructions:

1. In a bowl, combine the grated zucchini, chia seeds, almond milk, vanilla extract, maple syrup, and cinnamon.
2. Stir well to ensure the chia seeds are evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
4. In the morning, stir the pudding and top with fresh berries, nuts, or a drizzle of additional maple syrup.

This Zucchini Chia Pudding is a refreshing, no-cook breakfast option that is perfect for busy mornings. The combination of chia seeds and zucchini creates a creamy, nutrient-packed pudding that’s full of fiber and antioxidants. Prepare it the night before and enjoy a healthy, grab-and-go breakfast that’s both filling and delicious.

Zucchini and Egg Breakfast Skillet

This Zucchini and Egg Breakfast Skillet is a one-pan breakfast that’s quick to prepare and full of flavor. With tender zucchini, sautéed onions, and sunny-side-up eggs, it’s a hearty yet light meal that provides protein and veggies in every bite. It’s the perfect choice for a fulfilling breakfast or brunch.

Ingredients:

• 1 medium zucchini, sliced
• 1/2 onion, thinly sliced
• 2 large eggs
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced zucchini and onions to the skillet, sautéing for about 5-7 minutes until the zucchini is tender and slightly caramelized.
3. Season with paprika, salt, and pepper.
4. Push the vegetables to the side of the skillet and crack the eggs into the empty space.
5. Cook the eggs to your liking (sunny-side-up or scrambled), then gently mix them into the sautéed zucchini and onions.
6. Garnish with fresh parsley before serving.

This Zucchini and Egg Breakfast Skillet is a nourishing, one-pan wonder that’s perfect for busy mornings. The combination of savory zucchini, onions, and eggs makes for a satisfying, protein-rich meal that will keep you full and energized. It’s easy to customize with additional veggies or herbs, making it a versatile and delicious start to your day.

Zucchini Quinoa Breakfast Bowl

The Zucchini Quinoa Breakfast Bowl is a nutritious and hearty breakfast that combines the health benefits of quinoa and zucchini. It’s high in protein, fiber, and essential vitamins, making it a great way to fuel your day. The quinoa base provides a nutty flavor and light texture, while the zucchini adds freshness and a slight crunch, creating a well-rounded, satisfying meal.

Ingredients:

• 1/2 cup cooked quinoa (cooled)
• 1/2 cup grated zucchini (excess moisture squeezed out)
• 1/4 cup Greek yogurt
• 1 tbsp honey or maple syrup
• 1/4 tsp cinnamon
• 1/4 cup sliced almonds or walnuts
• Fresh fruit (berries, banana slices, or apple)
• A pinch of salt

Instructions:

1. In a bowl, combine the cooked quinoa, grated zucchini, Greek yogurt, honey or maple syrup, and cinnamon. Stir well to mix the ingredients together.
2. Taste and add a pinch of salt if desired.
3. Top the quinoa mixture with sliced almonds or walnuts and fresh fruit of your choice.
4. Serve immediately or refrigerate for later.

This Zucchini Quinoa Breakfast Bowl is a great option if you’re looking for a wholesome, gluten-free breakfast that’s rich in protein and fiber. The combination of quinoa and zucchini creates a light yet filling meal, and the added fruits and nuts provide a sweet, crunchy finish. This bowl can be made ahead for busy mornings, making it a convenient and nutritious start to your day.

Zucchini Breakfast Casserole

For a more substantial breakfast, try this Zucchini Breakfast Casserole. It’s loaded with zucchini, eggs, cheese, and a variety of spices, making it a filling, savory option. The casserole is baked to perfection, with a crispy top and a moist, cheesy center. It’s perfect for feeding a crowd or making in advance for several mornings of easy breakfasts.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup milk (any kind)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing the pan)
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. In a large bowl, whisk the eggs, milk, garlic powder, onion powder, salt, and pepper together.
3. Add the grated zucchini, diced onion, and shredded cheddar cheese to the egg mixture. Stir until everything is well combined.
4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5. Bake for 35-40 minutes, or until the casserole is set and the top is golden brown.
6. Let it cool slightly before cutting into squares. Garnish with fresh parsley, if desired.

This Zucchini Breakfast Casserole is a fantastic make-ahead option for busy mornings. It’s comforting, savory, and filling, with the zucchini adding a boost of nutrients and moisture. You can easily customize the casserole by adding other vegetables or protein sources like sausage or bacon. It’s a perfect dish for brunch, meal prepping, or simply a hearty breakfast for the whole family.

Zucchini Smoothie

If you’re looking for a refreshing and nutrient-packed drink to start your day, the Zucchini Smoothie is the perfect choice. This smoothie combines zucchini with fruits like bananas and berries for natural sweetness, while spinach adds an extra punch of vitamins and minerals. It’s hydrating, full of fiber, and will keep you full for hours—ideal for those on the go.

Ingredients:

• 1/2 medium zucchini, peeled and chopped
• 1/2 banana
• 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup spinach (optional, for extra nutrients)
• 1/2 cup almond milk (or any milk of choice)
• 1 tbsp chia seeds (optional, for extra fiber)
• Ice cubes (optional, for a colder smoothie)

Instructions:

1. Add the zucchini, banana, mixed berries, spinach, almond milk, and chia seeds to a blender.
2. Blend until smooth, adding ice cubes for a thicker, colder texture if desired.
3. Pour into a glass and serve immediately.

This Zucchini Smoothie is a great way to get a serving of vegetables without compromising on flavor. The zucchini blends seamlessly with the fruits, and the addition of spinach and chia seeds boosts the nutritional value. This smoothie is perfect for busy mornings when you need a quick, nutrient-dense breakfast to fuel your day. Plus, it’s completely customizable—add your favorite fruits or even protein powder for extra staying power.

Zucchini Banana Oatmeal

Zucchini Banana Oatmeal combines the creamy goodness of oatmeal with the sweetness of ripe banana and the nutrition of zucchini. This hearty breakfast bowl is packed with fiber, vitamins, and minerals, making it the perfect start to your day. The zucchini adds moisture without overpowering the flavor, while the banana adds a natural sweetness. This meal is both comforting and nourishing, ideal for cool mornings.

Ingredients:

• 1/2 medium zucchini, grated (excess moisture squeezed out)
• 1/2 ripe banana, mashed
• 1/2 cup rolled oats
• 1 cup milk (dairy or non-dairy)
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• 1 tbsp chia seeds (optional)
• Honey or maple syrup to taste (optional)
• Chopped nuts or seeds for topping (optional)

Instructions:

1. In a small saucepan, combine the milk, grated zucchini, and mashed banana. Heat over medium heat.
2. Once the mixture begins to simmer, add the rolled oats, cinnamon, and vanilla extract. Stir well.
3. Reduce the heat to low and cook for about 5-7 minutes, stirring occasionally, until the oats are soft and the mixture thickens.
4. Stir in the chia seeds and cook for an additional minute.
5. Remove from heat and top with honey or maple syrup, nuts, or seeds, if desired.
6. Serve warm for a comforting and filling breakfast.

This Zucchini Banana Oatmeal is a creative twist on classic oatmeal, bringing in the benefits of zucchini and banana for a fiber-rich and nutrient-dense meal. It’s easy to make, customizable with your favorite toppings, and will keep you full throughout the morning. Whether you make it for yourself or for the whole family, it’s a wholesome way to start the day!

Zucchini Muffins

These Zucchini Muffins are light, moist, and packed with the goodness of zucchini, making them a perfect on-the-go breakfast or snack. With a hint of cinnamon and nutmeg, these muffins are subtly sweet and full of flavor. They are a great way to incorporate vegetables into your morning routine without sacrificing taste, and they also freeze well for future breakfasts.

Ingredients:

• 1 cup grated zucchini (excess moisture squeezed out)
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar (or coconut sugar for a healthier option)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup vegetable oil or melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup walnuts or raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs and then stir in the oil, applesauce, vanilla extract, and grated zucchini.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the walnuts or raisins, if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Zucchini Muffins are a wonderful way to sneak in some extra vegetables while still enjoying a tasty, satisfying breakfast. With their soft, moist texture and warm spice notes, they are the perfect balance of comfort and health. You can make a batch ahead of time and enjoy them throughout the week, or even freeze them for a quick breakfast option on busy mornings.

Zucchini Egg Wrap

The Zucchini Egg Wrap is a quick, low-carb breakfast that combines the flavors of scrambled eggs with sautéed zucchini, all wrapped up in a soft tortilla. This breakfast is packed with protein, vitamins, and fiber, making it a great option for those looking for a filling yet healthy meal. It’s easy to customize with your favorite herbs or cheese and can be eaten on the go.

Ingredients:

• 1 medium zucchini, grated
• 2 large eggs
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 whole wheat tortilla (or low-carb wrap)
• 1/4 cup shredded cheese (optional)
• Fresh herbs (such as basil or cilantro) for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the grated zucchini and sauté for 3-4 minutes until softened. Season with salt and pepper.
2. In a bowl, whisk the eggs and pour them over the zucchini in the skillet. Stir to scramble the eggs with the zucchini, cooking until the eggs are set, about 2-3 minutes.
3. Remove the skillet from heat.
4. Place the cooked egg and zucchini mixture onto the center of a tortilla. If using, sprinkle with cheese and fresh herbs.
5. Roll the tortilla up around the filling, folding in the sides as you go to make a wrap.
6. Serve immediately or wrap in foil for an easy breakfast to go.

This Zucchini Egg Wrap is a perfect, light, and protein-packed breakfast option. It’s quick to prepare, flavorful, and provides a satisfying meal to kickstart your day. Customize it with your favorite veggies, herbs, or cheeses, and you’ve got a breakfast that can be tailored to your taste. It’s ideal for busy mornings when you need something nutritious and easy to take on the go.

Zucchini and Sweet Potato Hash

Zucchini and Sweet Potato Hash is a vibrant, savory breakfast dish that combines the natural sweetness of roasted sweet potatoes with the tender texture of sautéed zucchini. This hash is full of flavor and loaded with nutrients, making it the perfect way to fuel your morning. The slight crispiness of the sweet potatoes paired with the zucchini’s freshness makes for a comforting yet healthy breakfast that can be enjoyed on its own or topped with a fried egg.

Ingredients:

• 1 medium zucchini, diced
• 1 medium sweet potato, peeled and diced
• 1/2 onion, diced
• 1 bell pepper, diced (optional)
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro) for garnish
• 2 eggs (optional, for topping)

Instructions:

1. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy on the edges.
2. While the sweet potatoes cook, heat the remaining tablespoon of olive oil in another pan and sauté the diced zucchini, onion, and bell pepper (if using) for 3-4 minutes, until the vegetables are soft.
3. Add the cooked zucchini mixture to the skillet with the sweet potatoes. Stir in the smoked paprika, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
4. Serve the hash as is, or top with a fried egg for added protein. Garnish with fresh herbs.

This Zucchini and Sweet Potato Hash is a deliciously hearty and nourishing breakfast that brings together two powerhouse vegetables for a flavor-packed meal. It’s versatile, allowing for substitutions like adding other veggies or proteins to suit your taste. The sweet potatoes and zucchini provide a satisfying balance of textures and flavors, and with the option to add an egg, it becomes an even more complete breakfast to keep you energized throughout the day.

Zucchini Pancakes

Zucchini Pancakes offer a healthy twist on the classic breakfast favorite. These light, savory pancakes are made with grated zucchini, which adds moisture and a mild flavor that pairs perfectly with a variety of toppings. Perfect for a protein-packed breakfast, these pancakes are an excellent way to incorporate veggies into your morning routine without sacrificing taste. Serve them with a dollop of Greek yogurt, a drizzle of maple syrup, or a sprinkle of cheese for a fun and filling breakfast.

Ingredients:

• 1 medium zucchini, grated (excess moisture squeezed out)
• 1 cup all-purpose flour (or gluten-free flour)
• 2 large eggs
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder (optional)
• 1/2 cup milk (any kind)
• 2 tbsp olive oil or butter, for cooking
• Fresh herbs or cheese for garnish (optional)

Instructions:

1. In a large bowl, combine the grated zucchini, flour, eggs, baking powder, salt, pepper, and garlic powder. Stir in the milk until the batter reaches a pancake-like consistency.
2. Heat a tablespoon of olive oil or butter in a skillet over medium heat.
3. Scoop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form pancakes.
4. Cook for 2-3 minutes on each side, until golden brown and crispy around the edges.
5. Remove the pancakes from the skillet and serve immediately. Top with fresh herbs, cheese, or a dollop of yogurt.

These Zucchini Pancakes are a delightful savory alternative to traditional pancakes. The zucchini adds moisture without overpowering the flavor, making them light and fluffy. They’re versatile enough to be customized with your favorite toppings, whether savory or sweet. Perfect for a weekend breakfast or brunch, these pancakes are an easy and tasty way to sneak in some vegetables and start the day on a healthy note.

Zucchini and Spinach Scrambled Eggs

Zucchini and Spinach Scrambled Eggs are a quick, protein-packed breakfast that combines the richness of eggs with the freshness of zucchini and spinach. This dish is both nutritious and delicious, making it a great option for busy mornings when you need something quick but satisfying. The zucchini adds moisture and a light crunch, while the spinach adds a boost of vitamins and minerals. It’s a simple yet flavorful dish that can be enjoyed on its own or paired with toast.

Ingredients:

• 1 medium zucchini, grated
• 1/2 cup fresh spinach, chopped
• 4 large eggs
• 2 tbsp milk or cream
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• A pinch of red pepper flakes (optional)
• Fresh herbs (optional, for garnish)

Instructions:

1. Heat the olive oil or butter in a large skillet over medium heat. Add the grated zucchini and cook for 3-4 minutes, until softened.
2. Add the chopped spinach and cook for an additional 1-2 minutes until wilted.
3. In a bowl, whisk together the eggs, milk or cream, salt, pepper, and red pepper flakes (if using).
4. Pour the egg mixture into the skillet with the zucchini and spinach. Stir gently to scramble, cooking for 2-3 minutes until the eggs are cooked to your liking.
5. Remove from heat and serve immediately. Garnish with fresh herbs if desired.

These Zucchini and Spinach Scrambled Eggs are a simple yet flavorful way to enjoy a wholesome breakfast. The combination of zucchini, spinach, and eggs provides a balanced mix of protein and veggies, perfect for those looking to start their day with a nutrient-rich meal. You can customize the recipe by adding cheese or other vegetables, making it a versatile dish that’s both easy to prepare and satisfying.

Note: More recipes are coming soon!