Zucchini Recipe

20 min · Serves 4

From USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupszucchini, chopped
• ½ cuponion, diced
• ¼green or red pepper
• 1egg
• ¼ cuplow-fat milk
• 29.6 mlcanola oil
• 14.8 mlgarlic and herb seasoning mix
• ¼ cupParmesan cheese
• ¼ cupcheese, low-fat shredded

How to cook it

1. In a small bowl, whisk together the egg and low-fat milk until thoroughly blended.
2. Dice the green or red pepper into small pieces.
3. Heat the canola oil in a large skillet over medium heat. Add the chopped zucchini, diced onion, and diced pepper, and sauté for 5 to 7 minutes until tender and lightly browned, then transfer the vegetables to a plate.
4. Pour the egg and milk mixture into the skillet over medium heat and cook, stirring frequently, for 1 to 2 minutes until soft curds form.
5. Return the sautéed vegetables to the skillet and gently fold them into the eggs, cooking for 1 to 2 minutes until thoroughly heated and an instant-read thermometer inserted into the eggs reads 160°F (71°C).
6. Sprinkle the garlic and herb seasoning mix, Parmesan cheese, and low-fat shredded cheese over the top, and cook for 1 to 2 minutes until the cheese is melted before serving warm.

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