Zucchini and Egg Scramble

My family absolutely adores a quick, healthy breakfast, and this Zucchini and Egg Scramble has become a weekend staple, though it’s simple enough for a weekday morning too! It’s one of those wonderfully simple dishes that punches well above its weight in terms of flavor, satisfaction, and nutritional value. The kids, who can sometimes be a bit fussy about greens, surprisingly devour their portions, especially when a little cheese is involved (our secret weapon!). I love how it transforms humble zucchini, often overflowing from the garden in summer, into something tender and slightly sweet, perfectly complemented by fluffy, savory eggs. It’s my go-to when I want something nutritious that doesn’t require a mountain of ingredients or a complicated cooking process. Plus, it’s a fantastic way to use up that summer zucchini bounty or even just a lone zucchini lurking in the fridge. This recipe isn’t just food; it’s a warm, comforting start to the day that leaves everyone feeling happy, energized, and ready to tackle whatever comes next. It’s a testament to how a few simple, fresh ingredients can create something truly delicious and wholesome.

Why This Zucchini and Egg Scramble is a Must-Try

Before we dive into the nitty-gritty of making this delightful dish, let’s talk about why this Zucchini and Egg Scramble deserves a permanent spot in your recipe rotation. It’s more than just a way to cook eggs; it’s a celebration of simplicity, health, and versatility.

Firstly, it’s incredibly quick and easy. In a world where time is often our most precious commodity, especially on busy mornings, a recipe that comes together in under 20 minutes is a true lifesaver. There’s minimal prep involved, and the cooking process is straightforward, making it accessible even for novice cooks.

Secondly, it’s packed with nutrition. Eggs are a fantastic source of high-quality protein, essential amino acids, vitamins D and B12, while zucchini brings fiber, vitamins A and C, potassium, and antioxidants to the table. This combination provides sustained energy, supports muscle health, and contributes to overall well-being, all without weighing you down. It’s a powerhouse breakfast that fuels your body and mind.

Thirdly, it’s wonderfully versatile and customizable. While the base recipe is fantastic on its own, it also serves as a perfect canvas for your culinary creativity. You can add different cheeses, herbs, spices, or even other vegetables and proteins to suit your taste or what you have on hand. This adaptability means you’ll never get bored with it.

Fourthly, it’s budget-friendly. Eggs and zucchini are generally inexpensive ingredients, especially when zucchini is in season. This makes it an economical choice for a satisfying meal, whether you’re cooking for one or a whole family.

And finally, it’s just plain delicious! The subtle sweetness of sautéed zucchini pairs beautifully with the savory richness of scrambled eggs. The textures, from the tender zucchini to the fluffy eggs, create a delightful mouthfeel. It’s a comforting, satisfying dish that truly tastes as good as it makes you feel. Whether you’re looking for a healthy breakfast, a light lunch, or even a quick brinner (breakfast-for-dinner), this Zucchini and Egg Scramble ticks all the boxes.

Ingredients

Here’s what you’ll need to create this vibrant and satisfying scramble:

• 1 tbsp Olive Oil (Extra Virgin preferably): Used for sautéing the vegetables, providing a healthy fat base and a touch of fruity flavor.
• 1 medium Zucchini (approximately 200-250g), grated or finely diced: The star vegetable. Grating helps it cook quickly and integrate seamlessly, while dicing offers a bit more texture.
• 1/4 cup Onion, finely chopped (optional, but recommended): Adds a foundational aromatic sweetness and depth of flavor. Yellow or white onion works well.
• 1 clove Garlic, minced (optional, but recommended): Introduces a pungent, savory note that complements the zucchini and eggs beautifully.
• 4-5 large Eggs: The protein-packed core of the dish. Use fresh, good-quality eggs for the best flavor and texture.
• 2 tbsp Milk or Cream (full-fat, low-fat, or even a dairy-free alternative like unsweetened almond milk; optional): Contributes to a creamier, more tender scramble. Water can also be used for a lighter version.
• Salt, to taste (e.g., 1/4 – 1/2 tsp): Essential for bringing out the flavors of all the ingredients. Season in layers.
• Freshly Ground Black Pepper, to taste (e.g., 1/8 – 1/4 tsp): Adds a gentle warmth and spice.
• 2-3 tbsp Grated Parmesan, Cheddar, Feta, or Goat Cheese (optional): For an extra layer of savory, umami, or tangy flavor and a creamier texture.
• Fresh Parsley or Chives, chopped (for garnish, optional): Adds a pop of color and a burst of fresh, herbaceous flavor at the end.

The Art of the Perfect Zucchini and Egg Scramble: Mastering the Technique

Creating the perfect Zucchini and Egg Scramble isn’t just about following a recipe; it’s about understanding the nuances of a few key techniques that elevate the dish from good to exceptional.

Ingredient Quality Matters:
Start with the freshest ingredients you can find. A vibrant, firm zucchini will have better flavor and texture than one that’s old and spongy. Fresh, high-quality eggs will yield a richer, more flavorful scramble. If using onion and garlic, ensure they are fresh and not dried out. Even your olive oil choice can make a subtle difference – a good quality extra virgin olive oil imparts a lovely fruity note.

Zucchini Preparation is Key:
How you prepare your zucchini significantly impacts the final dish.

• Grating: If you prefer the zucchini to melt into the eggs, creating a more homogenous and subtly flavored scramble, grating is the way to go. Use the large holes of a box grater. The key here is to squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels. Zucchini holds a lot of water, and removing it prevents a soggy scramble.
• Dicing: For a more distinct zucchini presence and a bit more texture, finely dicing the zucchini is a great option. Aim for small, uniform pieces (around 1/4-inch dice) so they cook evenly and quickly. You don’t typically need to squeeze water from diced zucchini as much as grated, but patting it dry after dicing can still be beneficial.

Don’t Rush the Sauté:
Sautéing the aromatics (onion and garlic, if using) and the zucchini properly builds the flavor base.

• Start with a medium heat. You want to soften the onion until translucent, not brown it too quickly. This releases its sweetness.
• Add the garlic later in the onion sautéing process, as minced garlic can burn easily. Cook just until fragrant (about 30 seconds to a minute).
• When adding the zucchini, allow it to cook until tender and slightly caramelized. This process evaporates some of its moisture and concentrates its flavor. Don’t overcrowd the pan, or the zucchini will steam instead of sauté. If necessary, cook it in batches.

The Secret to Fluffy Eggs:
The goal is soft, moist, and fluffy scrambled eggs, not dry, rubbery ones.

• Whisking: Whisk the eggs vigorously with the milk/cream (if using), salt, and pepper until they are light, frothy, and uniformly yellow. Incorporating air during whisking is crucial for fluffiness.
• Heat Management: This is perhaps the most critical part. Cook scrambled eggs over medium-low to low heat. High heat cooks them too quickly, leading to a tough texture.
• Gentle Cooking: Pour the egg mixture into the pan with the cooked zucchini. Let them sit undisturbed for about 30-60 seconds until the edges begin to set. Then, using a spatula, gently push the cooked egg from the edges toward the center, tilting the pan so the uncooked egg flows underneath. Continue this process until the eggs are mostly set but still slightly moist and glossy. Remember, they will continue to cook from residual heat after you remove them from the pan.

Seasoning in Layers:
Seasoning as you go builds a more complex flavor profile. Lightly salt the zucchini as it sautés to draw out moisture and season it from within. Then, season the eggs before whisking them. Taste and adjust the final seasoning if needed before serving.

Cheese Incorporation (if using):
If adding cheese, stir it in during the last minute of cooking, when the eggs are almost set. This allows the cheese to melt beautifully without overcooking the eggs. Softer cheeses like goat cheese or feta can be crumbled over the top just before serving.

By paying attention to these details, you’ll transform a simple Zucchini and Egg Scramble into a truly satisfying and delicious culinary experience.

Instructions

Follow these simple steps to whip up your delicious scramble:

1. Prepare the Zucchini: Wash the zucchini thoroughly. Either grate it using the large holes of a box grater or dice it into small, uniform pieces (about 1/4-inch). If grating, place the grated zucchini in a clean kitchen towel or a few layers of paper towels and squeeze out as much excess moisture as possible. This step is crucial to prevent a watery scramble. Set aside.
2. Sauté Aromatics (if using): Heat the olive oil in a medium-sized non-stick skillet or well-seasoned cast-iron pan over medium heat. Once the oil is shimmering, add the chopped onion (if using) and sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic (if using) and cook for another minute until fragrant, being careful not to burn it.
3. Cook the Zucchini: Add the prepared zucchini (grated or diced) to the skillet. Season lightly with a pinch of salt and pepper. Cook, stirring occasionally, for about 5-7 minutes if diced, or 3-5 minutes if grated, until the zucchini is tender and has released some of its moisture, which should then evaporate. If a lot of liquid accumulates, you can carefully tilt the pan to drain it off.
4. Prepare the Eggs: While the zucchini is cooking, crack the eggs into a medium bowl. Add the milk or cream (if using), a pinch of salt, and a few grinds of black pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
5. Scramble the Eggs: Reduce the heat under the skillet to medium-low. Pour the whisked egg mixture evenly over the cooked zucchini in the skillet.
6. Cook Gently: Let the eggs sit undisturbed for about 30-60 seconds, until the edges begin to set. Then, using a silicone spatula or wooden spoon, gently push the cooked portions of egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow to the empty spaces. Continue this gentle pushing and folding motion until the eggs are mostly set but still slightly moist and glossy. Avoid over-stirring, which can break the eggs down too much.
7. Add Cheese (if using): If you’re adding cheese, sprinkle it over the eggs during the last minute of cooking. Gently fold it in until it’s just melted and incorporated.
8. Final Touches & Serve: Remove the skillet from the heat immediately once the eggs reach your desired consistency (remember they will continue to cook slightly from residual heat). Taste and adjust seasoning if necessary.
9. Garnish and Serve: Divide the zucchini and egg scramble between plates. Garnish with fresh chopped parsley or chives (if using) for a touch of freshness and color. Serve immediately.

Nutrition Facts

• Servings: This recipe typically serves 2 people as a main breakfast dish.
• Calories per serving: Approximately 250-350 kcal (this will vary based on the size of the eggs, amount of oil, and whether optional ingredients like cream and cheese are used).
• Protein: Rich in high-quality protein (approximately 15-20g per serving), primarily from the eggs, which is essential for muscle repair, satiety, and overall bodily functions.
• Vitamins: A good source of various vitamins, including Vitamin A and C from zucchini (important for immune function and skin health), and B vitamins (like B12 and riboflavin) from eggs, crucial for energy metabolism.
• Low in Carbohydrates: This dish is naturally low in carbohydrates, making it an excellent choice for those following low-carb or ketogenic diets, or simply looking to manage their carb intake.
• Healthy Fats: Contains beneficial monounsaturated fats from olive oil and, depending on your choices, saturated and unsaturated fats from eggs and optional dairy, contributing to energy and nutrient absorption.
• Fiber: Zucchini provides dietary fiber (around 2-3g per serving), which aids in digestion, promotes gut health, and can help with feelings of fullness.

(Note: These are estimates. Exact nutritional values can vary based on specific ingredient choices, quantities, and brands.)

Preparation Time

• Total Preparation & Cooking Time: Approximately 15-20 minutes
  • Prep Time (chopping, grating, whisking): 5-7 minutes
  • Cook Time (sautéing, scrambling): 10-13 minutes
• Short Description: This Zucchini and Egg Scramble is a wonderfully quick meal, perfect for busy mornings or a swift, nutritious lunch. Most of the effort is in the initial vegetable prep, with the cooking process being relatively fast.

How to Serve

This Zucchini and Egg Scramble is delightful on its own, but it can also be served in various ways to create a more complete or varied meal:

• Classic Breakfast Plate:
  • Serve alongside a slice of whole-grain toast (butter or avocado toast).
  • Add a side of fresh fruit like berries, sliced melon, or an orange.
  • Include a protein boost like a couple of slices of crispy bacon, turkey bacon, or sausage links.
• Low-Carb Power Bowl:
  • Serve atop a bed of fresh spinach or arugula for extra greens.
  • Add sliced avocado for healthy fats and creaminess.
  • Sprinkle with toasted seeds (pumpkin, sunflower) for crunch.
• Inside a Wrap or Pita:
  • Spoon the scramble into a warm whole-wheat tortilla or pita bread.
  • Add a dollop of salsa or a smear of hummus for extra flavor.
• Brunch Star:
  • Serve as part of a larger brunch spread with items like smoked salmon, bagels, and cream cheese.
  • Pair with a light side salad dressed with a vinaigrette.
• With a Kick:
  • Drizzle with your favorite hot sauce (Sriracha, Tabasco, Cholula).
  • Serve with a side of pico de gallo or guacamole.
• Garnish Options (beyond parsley/chives):
  • A sprinkle of red pepper flakes for heat.
  • A dollop of sour cream or Greek yogurt for tanginess and creaminess.
  • A few crumbles of cooked, crispy prosciutto or pancetta.
  • Freshly torn basil leaves for an Italian twist.

Elevating Your Scramble: Variations and Add-Ins

The beauty of this Zucchini and Egg Scramble lies in its adaptability. Here are some ideas to customize it and make it your own:

1. Spice it Up:
   • Mexican-Inspired: Add 1/4 teaspoon of cumin and a pinch of chili powder along with the zucchini. Stir in some black beans (rinsed and drained) and corn towards the end of the zucchini cooking time. Serve with salsa, cilantro, and a dollop of sour cream or Greek yogurt.
   • Indian-Inspired: Sauté 1/4 teaspoon of turmeric powder, 1/4 teaspoon of cumin seeds, and a pinch of garam masala with the onions. Add a finely chopped green chili for heat. Garnish with fresh coriander.
   • Cajun Kick: Add a dash of Cajun or Creole seasoning with the zucchini for a smoky, spicy flavor. Consider adding diced bell peppers and andouille sausage.
2. Vegetable Overload:
   • Bell Peppers: Add finely diced red, yellow, or orange bell peppers along with the onion for sweetness and color.
   • Spinach or Kale: Wilt in a few handfuls of fresh spinach or chopped kale during the last minute or two of the zucchini cooking, before adding the eggs.
   • Mushrooms: Sauté sliced mushrooms (cremini, shiitake, or button) with the onions until browned before adding the zucchini.
   • Asparagus: Add blanched and chopped asparagus spears with the zucchini for a fresh, spring-like flavor.
   • Cherry Tomatoes: Halved or quartered cherry tomatoes can be added with the zucchini or stirred in gently with the eggs for a burst of juicy sweetness.
3. Protein Boost:
   • Cooked Meats: Stir in diced cooked ham, crumbled cooked bacon or sausage, or shredded cooked chicken with the zucchini.
   • Smoked Salmon: Gently fold in flaked smoked salmon during the last minute of cooking the eggs, or serve it alongside.
   • Tofu or Tempeh: For a vegan version, use crumbled firm tofu instead of eggs, seasoned with nutritional yeast and black salt (kala namak) for an “eggy” flavor. Sauté crumbled tempeh for a different plant-based protein.
4. Cheese Variations:
   • Feta Cheese: Crumbled feta adds a salty, tangy kick. Add it towards the end or sprinkle on top.
   • Goat Cheese: Creamy goat cheese melts beautifully and offers a distinct, tangy flavor.
   • Monterey Jack or Pepper Jack: For a milder, meltier cheese, or one with a bit of spice.
   • Smoked Gouda: Adds a lovely smoky depth.
5. Herb Garden Delight:
   • Dill: Fresh dill pairs wonderfully with eggs and zucchini, especially if you add a bit of feta or smoked salmon.
   • Thyme or Oregano: A pinch of dried or fresh thyme or oregano can lend a Mediterranean flair.
   • Basil: Fresh basil, added at the end, gives a sweet, aromatic lift, especially good with tomatoes and Parmesan.
6. Global Flavors:
   • Mediterranean: Add chopped Kalamata olives, sun-dried tomatoes (oil-packed, drained), and feta cheese. Garnish with fresh oregano.
   • Asian-Inspired: A splash of soy sauce or tamari in the eggs, a drizzle of sesame oil, and a garnish of chopped scallions and sesame seeds. Sauté a bit of ginger with the garlic.
7. Texture Enhancements:
   • Toasted Nuts/Seeds: Sprinkle toasted pine nuts, sunflower seeds, or pumpkin seeds on top for a delightful crunch.
   • Crispy Onions/Shallots: Top with store-bought or homemade crispy fried onions or shallots for an extra savory crunch.
8. Make it Creamier (Beyond Milk/Cream):
   • A tablespoon of cream cheese whisked into the eggs can make them exceptionally rich and creamy.
   • A dollop of pesto stirred in at the end adds herbaceous creaminess and flavor.

Experiment with these variations or combine them to create your signature Zucchini and Egg Scramble! The possibilities are truly endless.

Additional Tips for the Perfect Zucchini and Egg Scramble

1. Don’t Overcrowd the Pan: When sautéing the zucchini (and onions, if using), make sure they have enough space in the pan. If the pan is too crowded, the vegetables will steam instead of sauté, resulting in a softer, less flavorful outcome and potentially more moisture. Use a large enough skillet or cook in batches if necessary.
2. Squeeze That Zucchini (Especially if Grated)! This can’t be stressed enough. Zucchini has a very high water content. If you’re grating it, taking the extra minute to squeeze out excess moisture using a clean kitchen towel or paper towels will make a world of difference, preventing a watery scramble and allowing the zucchini to brown slightly and develop more flavor.
3. Gentle Heat for Eggs: Once you add the egg mixture, lower the heat to medium-low or even low. Cooking eggs slowly and gently is the key to achieving a tender, creamy, and fluffy scramble. High heat will cook them too quickly, making them tough and rubbery.
4. Season in Stages: Don’t just dump all the salt in at once. Lightly season the zucchini as it cooks to draw out moisture and flavor it from within. Then, season the egg mixture before adding it to the pan. Taste and adjust the final seasoning just before serving. This layered approach builds more complex flavor.
5. Fresh Herbs Elevate: While optional, fresh herbs like parsley, chives, dill, or even basil added at the end make a huge impact. They provide a burst of freshness, color, and aroma that brightens the entire dish.
6. Cheese Choice Matters: If using cheese, consider its meltability and flavor profile. Harder cheeses like Parmesan should be finely grated to melt well. Softer cheeses like goat cheese or feta can be crumbled in towards the end or sprinkled on top. A good melting cheese like cheddar or Monterey Jack will create a gooey, classic scramble.
7. Mise en Place is Your Friend: This French term means “everything in its place.” Before you start cooking, have all your ingredients prepped: zucchini grated/diced and squeezed, onion chopped, garlic minced, eggs whisked, cheese grated, herbs chopped. This makes the cooking process smooth, quick, and stress-free.
8. Don’t Overcook the Eggs: Remove the scramble from the heat when the eggs are mostly set but still look slightly moist and glossy. They will continue to cook for a minute or two from the residual heat in the pan and on the plate. Overcooked eggs become dry and less appealing. Aim for soft, custardy curds.

Troubleshooting Common Zucchini and Egg Scramble Issues

Even simple recipes can sometimes go awry. Here’s how to troubleshoot common problems:

1. Problem: My scramble is watery.
   • Cause: Most likely, too much moisture from the zucchini. It might not have been squeezed adequately (if grated), or the pan was too crowded during sautéing, causing it to steam.
   • Solution:
     • Prevention: Always squeeze grated zucchini thoroughly. Ensure diced zucchini is patted dry. Don’t overcrowd the pan when sautéing vegetables; cook in batches if needed. Allow any visible liquid from the zucchini to evaporate before adding eggs.
     • Fix (if already happening): If you notice excess liquid while the zucchini is cooking, carefully tilt the pan and drain it off before adding the eggs. If the eggs are already in, try to gently cook off some of the excess liquid, but be careful not to overcook the eggs.
2. Problem: The eggs are tough or rubbery.
   • Cause: Cooked too quickly over high heat, or overcooked.
   • Solution:
     • Prevention: Always cook scrambled eggs on medium-low or low heat. Stir or fold gently and infrequently. Remove them from the heat when they are mostly set but still slightly moist and glossy, as they’ll continue to cook from residual heat.
     • Fix: Unfortunately, overcooked eggs are hard to salvage. You can try adding a touch more cream or a knob of butter to reintroduce some moisture, but the texture will likely remain compromised. Learn for next time!
3. Problem: The scramble is bland.
   • Cause: Insufficient seasoning, or not seasoning in layers.
   • Solution:
     • Prevention: Season the zucchini while it’s sautéing. Season the egg mixture before adding it to the pan. Taste and adjust seasoning before serving.
     • Fix: If it’s already cooked, you can still sprinkle on a bit more salt and pepper. A squeeze of lemon juice, a dash of hot sauce, a sprinkle of fresh herbs, or some grated Parmesan cheese can also help liven up the flavors.
4. Problem: The zucchini is mushy or unevenly cooked.
   • Cause: Overcooking the zucchini, or pieces being different sizes.
   • Solution:
     • Prevention: If dicing, try to cut the zucchini into uniform pieces for even cooking. Sauté just until tender-crisp or your desired softness, remembering it will cook a little more with the eggs. If grating, it will naturally be softer, which is often desired.
     • Fix: Not much can be done if it’s already mushy, but embrace the softer texture. For next time, adjust cooking time or dice size.
5. Problem: The garlic burned.
   • Cause: Garlic was added too early or the heat was too high. Minced garlic burns very quickly.
   • Solution:
     • Prevention: Add minced garlic in the last 30-60 seconds of sautéing the onions, just until fragrant. Ensure the heat isn’t too high.
     • Fix: If it’s just slightly over-browned, it might be okay. If it’s truly burnt and bitter, it’s best to remove the burnt pieces if possible, or unfortunately, start that step over, as burnt garlic imparts an unpleasant flavor to the whole dish.

By understanding these common pitfalls and their solutions, you’ll be well on your way to consistently delicious Zucchini and Egg Scrambles.

FAQ: Your Zucchini and Egg Scramble Questions Answered

Here are some frequently asked questions about making Zucchini and Egg Scramble:

1. Q: Can I make this Zucchini and Egg Scramble dairy-free?
   A: Absolutely! Simply omit the optional milk/cream when whisking the eggs, or use a dairy-free alternative like unsweetened almond milk, soy milk, or even a tablespoon of water for a lighter scramble. Skip the cheese or use a dairy-free cheese alternative. Olive oil is already dairy-free.
2. Q: Can I use frozen zucchini for this recipe?
   A: Yes, you can, but it requires a bit more care. Thaw the frozen zucchini completely, then drain it very well and pat it dry with paper towels, squeezing out as much excess moisture as possible. Frozen zucchini tends to release more water than fresh, so this step is crucial to avoid a soggy scramble. The texture might also be slightly softer than when using fresh zucchini.
3. Q: How do I store and reheat leftovers?
   A: Store leftover scramble in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a non-stick skillet over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals, but be careful not to overcook it, as eggs can become rubbery.
4. Q: Can I add other vegetables to this scramble?
   A: Definitely! This recipe is very versatile. Feel free to add diced bell peppers, mushrooms, spinach, kale, asparagus, or cherry tomatoes. Sauté harder vegetables like peppers and mushrooms with the onion before adding the zucchini. Add leafy greens like spinach towards the end of the zucchini cooking time, just until wilted.
5. Q: Is this recipe good for meal prep?
   A: While scrambled eggs are best enjoyed fresh, you can do some prep ahead. Chop your onions and dice/grate your zucchini a day in advance and store them in airtight containers in the fridge. This will cut down on morning prep time significantly. You could cook the full scramble and portion it out, but be mindful of the reheating texture.
6. Q: My scramble always seems a bit watery. What am I doing wrong?
   A: The most common culprit is excess moisture from the zucchini. Ensure you’re squeezing grated zucchini very well or, if diced, allowing any released liquid to evaporate from the pan before adding eggs. Also, avoid overcrowding the pan when cooking the zucchini, as this causes it to steam rather than sauté, trapping moisture.
7. Q: Can I use only egg whites for a lighter version?
   A: Yes, you can substitute some or all of the whole eggs with egg whites. For example, for 4 large eggs, you could use 2 whole eggs and 4 egg whites, or 8 egg whites. Keep in mind that using only egg whites will result in a less rich and slightly different textured scramble, but it will be lower in fat and calories.
8. Q: What’s the best way to grate zucchini for this recipe? Do I need to peel it?
   A: Use the large holes on a standard box grater for the best texture. There’s no need to peel the zucchini, especially if it’s young and tender; the skin contains nutrients and adds a bit of color. Just wash it well before grating. If the zucchini is very large and has tough skin or large seeds, you might consider peeling it and scooping out the seedy core.

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