Quick & Easy Zucchini Egg Scramble

For a quick, easy and nutritious breakfast, try this egg and zucchini scramble with smoked salmon and cherry tomatoes. It’s gluten-free, low-carb, keto, Whole30 and paleo-friendly.

egg zucchini scramble with smoked salmon

If you’re like me, you will often find a leftover (sometimes sad-looking) zucchini hiding at the back of the fridge. Often, it’s just half of a zucchini and you get stuck thinking what to do with it. Well, today’s egg scramble recipe is my go-to solution for using up unwanted zucchini.

The cool thing about zucchini, or courgette as it is also known, is that it’s very neutral tasting. It makes a perfect canvas for dishing up sauces such as Bolognese or Prawn Arrabbiata, and you can use it in muffins, bread and meatballs. It’s THE perfect vegetable to hide inside other things. Parents, I hope you’re reading this!

So, using it in an egg zucchini scramble is great if you want to add some veggies to your breakfast while not actually tasting or seeing the green zucchini. It adds a few extra nutrients too.


Egg scrambled with zucchini +smoked salmon on the side


What I like about this recipe is that it’s totally fuss-free. You slice up the zucchini and spring onion (scallions), cook them briefly, and scramble through with the eggs. It has a couple of tasty additions, but otherwise, it’s awesomely simple.

I like to serve it with smoked salmon and tomatoes but you can easily have it as is with a side of fruit or berries, or some roasted sweet potatoes that you can make ahead of time. And, this is great for a late-night dinner!

This recipe is perfect for those doing my paleo program or other similar programs like Whole30.



Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Cooked & Loved

Egg and zucchini scramble

Zucchini Egg Scramble

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Irena Macri
Servings: 2
Course: Breakfast
Cuisine: Australian
Print Pin Save
5 from 1 vote
Calories: 279kcal
Spring onions and zucchini scrambled eggs are quick and easy for a nutritious breakfast. Served with smoked salmon - rich with omega-3s - and cherry tomatoes for extra vitamins. This low-carb and paleo-friendly dish is simple yet delicious.


  • 1/2 medium green zucchini
  • 1.5 tablespoons olive oil
  • 2 spring onions scallion, white and green parts chopped
  • 1/2 clove of garlic finely diced
  • 1/4 teaspoon onion powder or curry powder both are optional but tasty
  • 1/4 teaspoon salt + a pinch of pepper
  • 4 eggs
  • 1 tablespoon chopped dill other herbs can be used
  • 80 g smoked salmon more or less
  • A few cherry tomatoes if you like


  • Slice the zucchini into thin matchsticks, also knows as julienning, and set aside.
  • In a medium frying pan, heat olive oil over medium heat. Add most of the chopped onion (reserve the chopped green parts for garnish). Sauté for a minute, stirring a couple of times, then add the garlic, zucchini, onion powder, salt and pepper. Cook, stirring a few times, for about 2 minutes until softened.
  • Whisk the eggs and pour into the pan. Scramble together with the vegetables for about a minute, until just cooked through. Sprinkle with fresh dill and serve with salmon and tomatoes, or other preferred sides.


Calories: 279kcal | Carbohydrates: 3g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 337mg | Sodium: 445mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg
Keywords: Paleo, Whole30, Eggs, Breakfast, Scrambled Eggs, Low-Carb, Gluten-Free, Keto
Tried this recipe?Mention @cookedandloved or tag #cookedandloved

If you love this recipe, make sure to share it around and don’t forget to rate it.  Leave a question or comment below. Enjoy!

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

Comment or Rate This Recipe

Made the recipe? Please leave a rating as it helps other readers to discover this dish. You don’t need to leave a comment if rating a recipe, unless it’s 3 stars or below.

Leave a Reply

Your email address will not be published. Required fields are marked *

Click on the stars to rate this recipe!


See all comments »

You Might Also Like

Share via
Copy link
Powered by Social Snap