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Hamburger Zucchini Scramble Recipe
|Chopped unpeeled zucchini||1 1⁄2 Cup (24 tbs) (3 Medium Ones, Coarsely Diced)|
|Olive oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Lean ground beef||3⁄4 Pound|
|Light cream/Evaporated milk||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
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
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.