Hamburger Zucchini Scramble Recipe


MethodMain Ingredient


 Chopped unpeeled zucchini1 1⁄2 Cup (24 tbs) (3 Medium Ones, Coarsely Diced)
 Flour3 Tablespoon
 Olive oil2 Tablespoon
 Finely chopped onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Lean ground beef3⁄4 Pound
 Light cream/Evaporated milk1⁄3 Cup (5.33 tbs)
 Grated parmesan cheese2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1974 Calories from Fat 1164

% Daily Value*

Total Fat 131 g201.5%

Saturated Fat 47.9 g239.4%

Trans Fat 0 g

Cholesterol 2002 mg

Sodium 1676.4 mg69.9%

Total Carbohydrates 56 g18.8%

Dietary Fiber 4.8 g19%

Sugars 10.3 g

Protein 141 g281.5%

Vitamin A 65.3% Vitamin C 66%

Calcium 66.3% Iron 93.2%

*Based on a 2000 Calorie diet


Toss zucchini with about 2 teaspoons flour to coat lightly.
Heat oil in large heavy skillet and stir-fry zucchini with onion and garlic until onion is soft and zucchini lightly browned.
Crumble in beef, a little at a time, and stir-fry until lightly browned.
Season mixture with salt and pepper to taste.
Beat eggs lightly with cream and season with salt and pepper.
Pour into pan.
Cook and stir gently over low heat until eggs are set, but still soft and creamy.
Sprinkle with Parmesan and serve at once.