Zucchini & Potato Scramble

Zucchini & Potato Scramble

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 pre-shredded potatoes.

Health JULY 2010

  • Yield:


  • 1 small potato, grated (or 1 1/2 cups pre-shredded potato)
  • 1/2 zucchini, diced
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • cooking spray
  • 2 large eggs, beaten
  • 2 slices cooked turkey bacon


1. Squeeze grated potato dry with a paper towel.

2. Combine potato, zucchini, oregano, salt, and pepper.

3. 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.

4. Add eggs, and cook 3 to 4 minutes or until eggs are set. 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: 790mg
  • Resistant starch: 1.4g

Go to Full Version of

Zucchini & Potato Scramble Recipe