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Zucchini Feta Skillet Breakfast

Zucchini Feta Skillet Breakfast is so simple yet so satisfying! This straightforward skillet recipe brings together thinly sliced zucchini, eggs, and feta cheese for a savory breakfast meal. Add some avocado on the side and pair it all with a cup of green tea for a seriously blood sugar balancing and enjoyable meal.

This skillet recipe is also great for a weeknight dinner or a weekend brunch. Whenever you need to get something on the table quickly without much fuss. You can easily change up the vegetables and cheese to whatever your gang prefers.

Serve this zucchini feta skillet with this Keto Flaxseed Bread or this Nut and Seed Bread.

Why You’ll Love This Recipe

  • This skillet recipe cooks up pretty quickly for a hearty and filling breakfast so your blood sugar will stay stable for hours.
  • Zucchini and eggs are a great combination for breakfast fueling you with fiber, a touch of fat, and protein.
  • Easily adaptable to your preferences for veggies or cheese.


  • Zucchini – I used 4 small zucchini, sliced.
  • Olive oil – I always use extra virgin olive oil
  • Eggs – I used organic eggs but you can also use free-range eggs.
  • Feta – You can use sheep or goat milk feta.
  • Oregano – I used dried oregano.
  • Sea salt – I always use sea salt when I cook.
  • Pepper – I added a touch of black pepper but you can also use Aleppo pepper

Equipment Needed To Make

  • Cast iron skillet
  • Measuring cups and spoons

How To Make

  1. Heat olive oil in a cast iron skillet. Add zucchini slices and saute until golden.
  2. Add eggs and season with salt, pepper, and oregano.
  3. Cover with a lid and cook until egg whites are opaque and yolks are a bit runny.
  4. Enjoy immediately with sliced avocado and a cup of green tea.


Leftovers of this zucchini feta skillet can be stored in the fridge for a few days.

Pro Tips

Here are a few tips to make sure your zucchini feta skillet is excellent each time you make it.

  • Cut the zucchini very thinly with a knife or a mandolin.
  • Break up the feta with your fingers and sprinkle it over the pan to evenly distribute it.


Should I use green or yellow zucchini to make this skillet?

You can use either kind of zucchini to make this skillet dish. I used green in this recipe.

Should I peel the zucchini?

You don’t need to peel the zucchini to make this recipe but if you prefer to eat it without the peel you can go ahead and peel it.

What can I substitute for the feta cheese?

If you aren’t a fan of feta cheese you can also use goat cheese.

Can I double this recipe?

If you are feeding a big, hungry crowd you can easily double the recipe. I estimated 2 eggs per person.


Did you make this recipe? If you did, please tag me and share on Instagram!
zucchini, feta and eggs in a skillet

Zucchini Feta Skillet Breakfast

Beth Bollinger of Nest Wellness
5 from 1 vote
Course Breakfast
Servings 2
Calories 367 kcal


  • skillet


  • 4 small zucchini sliced
  • 2 tbsp olive oil
  • 4 eggs
  • ¼ cup sheep or goat milk feta
  • ½ tsp oregano
  • sea salt to taste
  • black pepper or Aleppo pepper to taste


  • Heat olive oil in cast iron skillet, add zucchini slices and saute until golden.
  • Add eggs, feta and season with salt, pepper and oregano.
  • Cover with a lid and cook until egg whites are opaque and fully cooked but yolks are still runny.
  • Enjoy immediately with sliced avocado and a cup of green tea.
Keyword egg recipe, egg recipes, keto breakfast, paleo breakfast, skillet breakfast
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