🥘 Zucchini Shakshuka
A zesty, veggie-forward twist on the classic! This zucchini shakshuka is a bright, one-pan dish that brings together the gentle sweetness of cherry tomatoes with earthy zucchini, warm spices, and a rich, saucy base — perfect for breakfast, lunch, or a light dinner.
📝 Ingredients:
- 1 medium zucchini, sliced
- 10–12 cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/4 teaspoon turmeric
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- (Optional) 1–2 eggs
- (Optional) Fresh herbs for garnish (parsley, cilantro, mint)
👩🍳 Instructions:
- Heat the Oil
In a medium skillet, heat olive oil over medium heat. - Sauté the Zucchini
Add sliced zucchini and cook for about 3–4 minutes until slightly golden and soft. - Add the Spices
Stir in turmeric, sweet paprika, salt, and pepper. Mix well to coat the zucchini evenly. - Add the Tomatoes
Toss in the halved cherry tomatoes. Let them simmer with the zucchini for 3–5 minutes until they start to soften and release their juices. - (Optional) Crack in Eggs
Make small wells in the veggies and crack in 1–2 eggs. Cover the pan and cook for 4–6 minutes until the whites are set and yolks are still soft. - Garnish & Serve
Remove from heat. Top with fresh herbs, chili flakes, or feta if desired. Serve warm with crusty bread or pita.
🍴 Servings:
- Serves: 1–2
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: ~15–17 minutes
✨ Tips & Notes:
- Zucchini cooks fast — don’t overdo it or it’ll get mushy.
- Want it spicy? Add a pinch of cayenne or harissa.
- You can double the ingredients to make a bigger batch for sharing or meal prep.
- Works beautifully with a dollop of Greek yogurt or hummus on the side.
🧠 Nutritional Info (Approximate per serving, no eggs):
- Calories: 120 kcal
- Protein: 2g
- Fat: 8g
- Carbs: 10g
- Fiber: 2.5g
- Sugars: 5g
(Add approx. 70 kcal and 6g protein per egg if included.)
💪 Health Benefits:
- Zucchini: Hydrating, low-calorie, and packed with antioxidants and vitamin C.
- Cherry Tomatoes: Rich in lycopene and vitamin A for skin and heart health.
- Turmeric: Anti-inflammatory powerhouse, supports immunity and joint health.
- Paprika: High in antioxidants and adds depth without heat.
- Olive Oil: A heart-healthy fat that supports brain and skin health.
❓ Q & A:
Q: Can I make this without eggs?
A: Yes! It’s still delicious as a fully plant-based shakshuka. Just simmer a little longer to let the flavors meld.
Q: What other veggies can I add?
A: Bell peppers, spinach, or even eggplant work well. Just keep the proportions balanced.
Q: Can I use canned tomatoes?
A: For a saucier version, yes! Use 1/3 cup of crushed canned tomatoes instead of fresh cherry tomatoes.
Q: Is it meal prep friendly?
A: Absolutely. Store in the fridge for up to 3 days. Reheat gently in a pan or microwave.
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