It’s feeling decidedly summery these days.
I surprised myself with this one.
I never expected to enjoy zucchini like this — not breaded or fried, just simply prepared — but it’s genuinely delicious. I’ll admit the bacon helps. Shhhh.
After indulging in chocolate peanut butter pie recently, I wanted something lighter to share. (Full disclosure: I ate that pie a few weeks ago, which prompted a deluge of family texts demanding a slice. Sorry, folks — it was gone.)
One thing I truly believe: adding an egg makes just about everything better. Sandwiches, burgers, pizza, pasta — an egg elevates a dish, and here it turns the zucchini into a satisfying, dinner-worthy meal. Do you ever end up with an overabundance of zucchini each summer? I don’t grow veggies myself, but neighbors and friends frequently gift me a few when their gardens overflow.
It’s felt especially rainy lately — long enough that it feels like a lifetime, though it’s probably only been a few weeks. I’m half-expecting Noah and his ark to pull up any minute now.
What I love most about this skillet is how “dinnery” it feels. Breakfast-for-dinner gets me every time — ultimate comfort food. And because I can’t resist a carb alongside a dish like this, I added ciabatta crostini rubbed with garlic brown butter. Trust me: vegetables deserve that kind of treatment.
Zucchini Summer Skillet with Poached Eggs + Garlic Butter Baguettes
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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
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Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet and bake until lightly golden, about 6–8 minutes. While the bread is baking, melt the butter in a small saucepan over medium heat. Whisk continuously as it bubbles and turns brown, about 5–8 minutes. When brown bits form on the bottom, remove from heat, continue whisking for 30 seconds, then stir in the garlic.
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Heat a large skillet over medium and cook the bacon until crispy and the fat is rendered. Add the shallot, garlic, zucchini, salt, pepper and smoked paprika; toss to coat in the bacon fat. Cook until the vegetables soften and begin to brown, about 5–6 minutes, stirring occasionally. Stir in half the goat cheese, then remove the skillet from the heat.
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While the zucchini cooks, prepare eggs to your preference — poached, fried or soft-boiled. I poached mine using a reliable method and it turns out perfectly every time. Drizzle the garlic brown butter over the baguette slices and serve the skillet topped with eggs, extra goat cheese and a final sprinkle of salt and pepper.
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And yes, I briefly considered adding corn — but then I remembered I already made a version with corn before, so this time I leaned into zucchini and eggs. It’s an easy, comforting summer skillet that highlights simple ingredients and big flavor.