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Vegetarian, Americas

Revuelto de zapallitos with green salad

Revuelto de zapallitos is an Argentine dish for 4 people that combines softened zucchini with cheesy scrambled eggs. It takes 30 minutes to make, requires almost no technique, and costs about €1.60 per serving. The key is cooking the zucchini over high heat before adding the eggs, so it doesn't release too much water.

A simple dish from Argentina, zucchini and onions pan fried and bound with scrambled eggs and cheese.

Revuelto de zapallitos with green salad
Total time
30 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Revuelto de zapallitos is the kind of dish that feels like a hug. Small diced zucchini cooks down gently with onion and garlic, then meets beaten eggs and shredded cheese to form a soft, flavorful scramble. No meat, no fuss, just vegetables and eggs working well together.

It's the ultimate weeknight dish, the one you make when the fridge holds little more than zucchini and eggs and you don't feel like overthinking dinner. Kids tend to like it because the texture stays soft, with no hard bits or strong flavors, and the green salad on the side adds just the right amount of freshness.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 4
  • Onion 2
  • Garlic 1 cloves
  • Parsley 0.5 bunch
  • Green salad 1

Dairy

  • Eggs 8
  • Shredded cheese 100 g

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose

The step by step recipe

  1. Cut the zucchini into small cubes and thinly slice the onions.

    Keep the skin on, it adds color.

  2. Cook the onions in 2 tablespoons of oil, then add the zucchini and garlic and brown them over high heat. 12 min

    Don't cover the pan, steam will soften them.

  3. Beat the eggs with the cheese, parsley, salt, and pepper.

    Add a splash of milk if you like a softer texture.

  4. Pour the eggs over the zucchini and stir gently over low heat to get a soft, creamy scramble. 5 min

    Take it off the heat a bit early, it keeps cooking in the pan.

  5. Serve with the green salad dressed in oil and vinegar.

    A tangy salad balances the softness of the eggs.

Our tips to get it right

  • Cut the zucchini into small, even cubes so it cooks quickly and blends well with the eggs.
  • Use a wide skillet rather than a saucepan, the eggs need to cook in a thin layer to stay soft.
  • If the zucchini releases a lot of water despite the high heat, drain the excess before pouring in the eggs.

The variations

  • Swap part of the shredded cheese for crumbled feta for a saltier, tangier edge.
  • Add small cubes of cooked ham for a heartier version, stirred in with the zucchini.
  • For a quicker version, grate the zucchini instead of dicing it, it will cook in half the time.

What to serve it with

  • Grilled country bread
  • Sliced tomatoes
  • A glass of fresh lemonade

Storage

This dish keeps for 2 days in the fridge in a sealed container. It loses some of its softness when frozen, so it's best to skip that. Reheat it gently in a skillet over low heat so the eggs don't dry out.

Questions about this dish

Can you use other vegetables instead of zucchini?

Yes, bell peppers or mushrooms work well instead or alongside. Cut them into small pieces and adjust the cooking time based on their texture.

Can you prep the zucchini ahead of time?

You can dice and cook the zucchini and onions a few hours ahead, then reheat quickly before adding the eggs. Avoid prepping it the day before, it loses texture.

What cheese works best for this dish?

A shredded cheese like Gruyère or cheddar melts well and adds flavor without overpowering. A stronger cheese like Parmesan also works in smaller amounts.

How do you keep the eggs from turning dry?

Take the skillet off the heat just before the eggs look fully set, residual heat finishes the cooking. Low heat and constant stirring also help keep the scramble soft.

How long does it take to make a revuelto de zapallitos with green salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a revuelto de zapallitos with green salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a revuelto de zapallitos with green salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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