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Cheesy Zucchini Stir Fry

Cheesy zucchini stir fry packed with flavor.  Great way to use veggies from the garden or cans in your pantry! Topped with a fried egg, this dish is well under $20 to make and will have the family coming back for seconds!


  • 3 tbsp butter - 2 for veggies and 1 for frying up eggs!
  • 3 medium zucchinis, quartered long ways and then diced
  • 2 large sweet onions, peeled and diced
  • 6 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp garlic salt
  • 1 tbsp ground black pepper
  • 1 14.5 oz can diced tomatoes, I pour a little of the liquid off
  • 1 15 oz can black beans, drained and rinsed with water until liquid is clear
  • 8 oz asiago cheese, diced into 1/4" cubes
  • 6 eggs pan fried until whites are set and yolk is still a little runny


  • 1 small chili, minced (we used fresno)


  • You want to use the largest skillet you have so the veggies can crisp up nice (instead of steam).  Chop and prepare all veggies.  In a large skillet over medium high heat, melt 2 tablespoons of butter and then add zucchini, onions, garlic, optional minced chili, and all dried herbs. Cook until onions  begin to become translucent and lightly brown.   
  • Now, add in can of tomatoes, cook until liquid has reduced to almost nothing. Carefully fold/stir in drained and rinsed black beans and diced cheese. Simmer until cheese has melted. Immediately remove from heat.
  • While zucchini mixture is starting to cool and cheese begins to set, heat another pan over medium high heat. Melt remaining 1 tablespoon of butter and fry up 6 eggs. To serve, scoop out cheesy zucchini mixture and top each serving with a fried egg. Enjoy!