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Peel and cube the potatoes. Slice the zucchini into thin rounds.
Place the potatoes in a pot of salted water and boil for about 10 minutes or until just tender. Drain and set aside.
Sauté the Zucchini:
In a large pan, heat a little oil over medium heat.
Add the zucchini slices and sauté for 5-7 minutes until they start to soften.
Add ½ tsp of salt, sweet paprika, and garlic powder to the pan. Stir to coat the zucchini.
Combine Ingredients:
Add the boiled potatoes to the pan with the zucchini. Stir gently to mix and cook for another 5 minutes, allowing the flavors to combine.
Add the Eggs:
Push the veggies to one side of the pan and pour the beaten eggs into the empty side.
Scramble the eggs and once cooked, mix them with the potatoes and zucchini.
Season & Garnish:
Sprinkle with Italian seasoning, fresh green onions, and parsley.
Stir to combine everything thoroughly.
Serving and Storage Tips:
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