Follow these simple steps to create a delicious and satisfying Zucchini and Egg Scramble. The key is not to rush the zucchini sautéing process to achieve the best flavor and texture.

1. Prepare the Zucchini: Wash the zucchini thoroughly. Trim off the ends. You can either grate the zucchini using a box grater (this is my preferred method for quick cooking and better integration with the eggs) or finely dice it into small, uniform pieces (about 1/4-inch cubes). If you grate the zucchini and it seems particularly watery, you can gently squeeze out some excess moisture using your hands or by pressing it between paper towels. This helps prevent a soggy scramble.
2. Sauté Aromatics and Zucchini: Heat the olive oil in a medium non-stick skillet or frying pan over medium heat. Once the oil is shimmering, add the finely chopped onion and cook for 2-3 minutes, stirring occasionally, until softened and translucent.
3. Add Garlic and Zucchini: Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Then, add the prepared zucchini (grated or diced) to the skillet. Season with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and some of the moisture has evaporated. If you like your zucchini a bit more caramelized, you can cook it for a couple of minutes longer.
4. Prepare the Eggs: While the zucchini is cooking, crack the eggs into a small bowl. Add the milk (or cream), another pinch of salt, and pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and the mixture is slightly frothy. This incorporates air, leading to fluffier eggs.
5. Cook the Eggs: Pour the whisked egg mixture directly over the zucchini and onions in the skillet. Let the eggs set for about 30-60 seconds around the edges before you start to gently scramble them.
6. Scramble Gently: Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan so the uncooked egg flows underneath. Continue this process, breaking up larger curds as they form, until the eggs are mostly set but still slightly moist. Be careful not to overcook, as this can result in dry, rubbery eggs.
7. Add Cheese (Optional): If using Parmesan cheese, sprinkle it over the eggs during the last minute of cooking. Gently fold it in so it melts slightly and incorporates into the scramble.
8. Serve Immediately: Once the eggs are cooked to your desired consistency (ideally soft and creamy), remove the skillet from the heat. Taste and adjust seasoning with more salt and pepper if needed.
9. Garnish and Enjoy: Serve the Zucchini and Egg Scramble hot, garnished with fresh chopped parsley or chives if desired.