Zucchini & Potato Scramble with Bacon

Zucchini & Potato Scramble with Bacon

You'll be amazed how much turkey bacon tastes like the real thing for a fraction of the fat and calories. To save time on this dish, use preshredded potatoes.

Resistant Starch: 1.4g

Health AUGUST 2010

  • Yield: 1 serving (serving size: 2 cups scramble and 2 slices turkey bacon)
  • Cook time: 15 Minutes
  • Prep time: 10 Minutes
  • Total: 25 Minutes


  • 1 small potato, grated (or 1 1/2 cups refrigerated shredded potato)
  • 1/2 zucchini, diced
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray
  • 2 large eggs, whisked
  • Salt and pepper, to taste (optional)
  • 2 slices cooked turkey bacon


1. Squeeze grated potato dry with a paper towel. Combine potato, zucchini, oregano, salt, and pepper.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add potato mixture, and cook 10 minutes, stirring once, until tender and lightly golden. Add eggs, and cook 3–4 minutes or until eggs are set. Season to taste, and serve with bacon.

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 19g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 21g
  • Carbohydrate: 32g
  • Fiber: 5g
  • Cholesterol: 450mg
  • Sodium: 504mg

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Zucchini & Potato Scramble with Bacon Recipe