Scrambled Eggs with Zucchini

4 eggs, lightly beaten

2 tablespoons grated Parmesan cheese

2 tablespoons olive oil

1 zucchini, sliced 1/8- to 1/4-inch thick

garlic powder, or to taste

salt and ground black pepper to taste

Stir the eggs and Parmesan cheese together in a bowl; set aside.

Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.