It’s feeling very summery these days.
I surprised myself with this one.
I never thought I’d enjoy zucchini when it wasn’t breaded or fried, and certainly not so simply prepared. The bacon doesn’t hurt, either.
Since I indulged in a chocolate peanut butter pie recently, I wanted to share something lighter today. I tend to get gifted zucchini every summer—neighbors and friends always have an abundance—so recipes like this are perfect when you need something quick, comforting and seasonal.
This dish proves that adding an egg makes everything better: sandwiches, burgers, pizza, even pasta. Here, a poached egg transforms sautéed zucchini and bacon into a satisfying dinner. I usually can’t resist adding some sort of toast or carb on the side, so I make ciabatta crostini rubbed with garlic brown butter—an indulgent touch that pairs perfectly with the vegetables.
We’ve had a lot of rain this season, which seems to have fueled the zucchini crop even more. It’s felt like it’s been raining forever—at least long enough to joke that I’m ready for Noah’s ark to show up.
The best part of this skillet is how “dinner” it feels while still being simple and fresh. The combination of crispy bacon, tender zucchini, tangy goat cheese and a runny egg creates comforting, balanced bites. The garlic brown butter on the baguette slices is optional but highly recommended—vegetables deserve a little decadence sometimes.
Zucchini Summer Skillet with Poached Eggs + Garlic Butter Baguettes
2 to 4
30 mins
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Ingredients
- 1 small baguette, cut into slices
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 3 slices thick-cut bacon
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 zucchini, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 2 ounces goat cheese
- 2 to 4 eggs, cooked to your liking
Instructions
- Preheat oven to 375°F. Arrange baguette slices on a baking sheet and bake until lightly golden, about 6–8 minutes. While the toast bakes, melt the butter in a small saucepan over medium heat. Whisk as it simmers until brown bits form on the bottom, about 5–8 minutes. Remove the pan from heat, continue whisking for 30 seconds, then stir in the minced garlic.
- In a large skillet over medium heat, cook the bacon until crispy and the fat renders. Add the diced shallot, minced garlic, cubed zucchini, salt, pepper and smoked paprika. Stir to coat the vegetables in the bacon fat and cook until softened and slightly golden, about 5–6 minutes, stirring occasionally. Stir in half of the goat cheese, then remove from heat.
- While the zucchini cooks, prepare eggs to your liking. Poached eggs work beautifully here. Drizzle the garlic brown butter over the baguette slices and serve the zucchini topped with the eggs, remaining goat cheese and an extra sprinkle of salt and pepper.
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I considered adding corn, but I realized I’ve already used corn in a similar summer breakfast hash, so this skillet keeps the focus on zucchini, bacon, goat cheese and a perfectly runny egg.