Zucchini scrambled eggs! A simple one-skillet meal that is light, fluffy, and absolutely delicious! This humble Lebanese dish holds a special place in my heart because it takes me back 24 years, to the very first dish I ever cooked in my life. And guess what? The result was a soggy mess! Yes, yes, a true soggy mess! I still remember it! It was only later that I learned where I had gone wrong. Zucchini naturally contain a lot of water, and I should have salted the diced zucchini and squeezed out the excess moisture before cooking. A little kitchen lesson I have never forgotten!

Zucchini scrambled eggs, or Kousa Wbeid as we call it in Lebanon, is one of those wonderfully simple dishes that proves you don’t need a long list of ingredients to create something delicious. Light, comforting, and wonderfully satisfying, it is just the kind of meal I turn to on a busy day when I want something homemade without spending hours in the kitchen.

For me, nothing beats enjoying it with Lebanese bread or pita bread. Bread is a staple in Lebanon, served alongside almost every meal. And, to be perfectly honest, I am a carboholic! I know breaking the habit isn’t easy, but I am trying to find ways to cut back. If you are following a low-carb diet, simply skip the bread. These zucchini scrambled eggs are delicious on their own, too!

With just a handful of everyday ingredients and one skillet, you can have a wholesome, budget-friendly meal on the table in no time. Sometimes, the simplest recipes are the ones that win our hearts!

Happy eating!

Step-by-Step Instructions:

Use a large skillet to accommodate all 8 eggs. You can easily halve the recipe to serve a smaller group.

Sprinkle the zucchini cubes with salt and set aside for 1 hour. Using your hands, squeeze out as much excess liquid as possible.

Heat the oil in a skillet over medium heat and add the zucchini cubes. Sauté for 5–7 minutes, or until tender. Pour the beaten eggs evenly over the zucchini and stir continuously until the eggs are set. Sprinkle with a dash of allspice and serve immediately.

Frequently Asked Questions: Zucchini Scrambled Eggs (Kousa Wbeid)

Can I skip the 1-hour salting and squeezing step?It is highly discouraged to skip this step. Zucchini naturally contains a high volume of water.

If you skip salting and squeezing, the excess moisture will release directly into your pan, turning your fluffy eggs into a watery, soggy mess.

Can I use a different type of oil instead of peanut oil?

Yes. While peanut oil has a high smoke point that is excellent for sautéing the zucchini cubes, you can easily substitute it with canola oil, sunflower oil, or a neutral vegetable oil depending on what you have in your pantry.

Is this recipe suitable for a low-carb or keto diet?

Absolutely! On its own, this dish is naturally low-carb, gluten-free, and keto-friendly. If you are watching your carbohydrate intake, simply skip the traditional pita bread and enjoy the savory zucchini and fluffy eggs straight from the skillet.

Can I add herbs or other spices to this dish?

While this traditional Lebanese version keeps it beautifully minimalist with just a dash of allspice, you can easily customize it by tossing in a handful of finely chopped fresh parsley, green onions, or a pinch of black pepper right before pouring in your beaten eggs.

More Lebanese Zucchini Recipes (Kousa): 7 Authentic Favorites

Zucchini Scrambled Eggs (Kousa Wbeid)

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Prep: 10 minutes minutes

Cook: 14 minutes minutes

Time to salt zucchini 1 hour hour

Total Time 1 hour hour 24 minutes minutes

Servings 4

Course

Breakfast

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MAIN DISHES

Cuisine

Lebanese

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Description

An authentic Lebanese zucchini scrambled eggs recipe (Kousa Wbeid). Learn how to properly salt and sauté grey zucchini with fluffy eggs for an easy, low-carb Middle Eastern breakfast.

Ingredients

 

1x2x3x

• ▢ 1 kg 2 lb. 4 oz. Lebanese zucchini (grey zucchini), cut into small cubes
• ▢ 8 eggs beaten
• ▢ A dash of allspice
• ▢ ¼ cup peanut oil
• ▢ 1 tablespoon salt

Instructions

 

• Sprinkle the zucchini cubes with salt and set aside for 1 hour.
• Using your hands, squeeze out as much excess liquid from the zucchini as possible.
• Heat the oil in a skillet over medium heat. Add the zucchini and sauté for 5–7 minutes, or until tender.
• Pour the beaten eggs evenly over the zucchini and stir continuously until the eggs are set.
• Sprinkle with a dash of allspice and serve immediately.

Keyword kousa wbeid, Lebanese zucchini and eggs, zucchini scambled eggs

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