Zucchini Scramble

zucchini scramble in dish

Two out of three zucchini plants are still in my garden, but they are no longer producing.  I had a little bit of powdery mildew which I was able to control, but the real problem was squash vine borer.  Those little buggers can kill a plant quickly.  My remaining plants are hanging on, and I keep hoping I’ll find a nice size zucchini on them again.  All I’ve harvested over the past couple of weeks has been a couple of tiny zucchini that would not get any bigger.

I am still getting some zucchini from my CSA box, though, and since it’s one of our favorite vegetables, I’m always interested in zucchini recipes.  This modified recipe came from that cookbook I found at the library this summer.

Zucchini Scramble
Recipe type: Main
Serves: 4 - 6
  • 1 small onion
  • 3 small zucchini
  • 2 Tablespoon millet flour (or other gf flour)
  • 2 cloves garlic
  • 1 teaspoon dried basil or dill (or other herb of choice)
  • 1 Tablespoon coconut oil (or oil of choice)
  • 1 pound ground beef
  • 6 eggs
  • ¼ cup water
  • salt & pepper to taste
  1. Chop the onion.
  2. Cut the zucchini in half lengthwise and then slice it.
  3. Add the flour to the zucchini slices and toss to coat.
  4. Heat the oil in a large skillet and stir-fry the zucchini, onion, and garlic with the basil or dill until the onion and zucchini are tender.
  5. In a separate skillet, brown the ground beef and drain.
  6. Combine the beef and vegetables in one skillet. Season with salt and pepper.
  7. Beat the eggs with the water (or milk) and pour it over the mixture in the skillet.
  8. Heat and stir until the egg is set.

For more fabulous (mostly gluten-free) recipes, check out Slightly Indulgent Tuesdays.  For more gluten-free ideas visit Lisa’s new carnival Gluten-Free & Healthy.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. Sounds yummy and exactly like something I would do to use up a never ending crop of zucchini! :)

    My recipe last night was this: 2 cups large cubed zucchini, 1 large onion sliced pole to pole, about 1 cup sliced red pepper (I had this in the freezer so I just used what I had, but you could use more), 1 lb smoked sausage. Cook veggies until just tender, add sausage and cook until heated through. Salt and pepper to taste. Serve with steamed rice. Yummy!

  2. What a delicious and healthy way to start off the day! I am going to see if I can sneak some zucchini into my kid's breakfast this week.

  3. Melinda says:

    Those squash vine borers are real pests. Glad you still have some zucchini hanging on! I love zucchini in my scrambled eggs!

  4. Looks yummy Linda.
    Thank-you for linking up with the Food & Health Carnival this week.
    Have a wonderful weekend.

  5. I can attest that you can totally skip the flour. I also skipped the oil too, by cooking the meat first in a non-stick pan. I’m on a liver detox program right now and there are no grains and only organic olive oil spray allowed in cooking. Oh, and no salt and pepper so I substituted coconut aminos and white pepper (not sure why white pepper is allowed and black pepper isn’t–I think it has something to do with black pepper being more irritating to the digestive system). To help compensate for the reduction in saltiness, added more garlic and herbs. It was still great. It was so nice being able to have a great tasting meal that fits into my highly restrictive diet. Oh, and I added some sliced mushrooms to the mix so I skipped the water in the eggs (there’s a lot of moisture that comes out of mushrooms as they cook). Scrambling the eggs with an immersion blender seems to make the water moot.

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