Summer Squash and Egg Skillet


Zucchini, Zucchini, Zucchini…time yet again for a zucchini dinner.  Tonight’s is a variation on the other egg skillets I have shared that include zucchini.  In this one, the zucchini and yellow squash are the stars, serving as the base upon which the eggs rest.

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I bought these beautiful green zucchini from Beechwood Orchards at the farmers market at UPenn.  I picked up the yellow squash  at Byler’s, our local country store, they were grown locally, but I do not know at whose farm.

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Summer Squash and Egg Skillet

adapted from Skillet Eggs with Squash from Food Network Magazine

3 pounds (6 medium) summer squash and/or zucchini (locally grown)

2 medium-large tomatoes (from the garden)

Kosher salt

2 tablespoons extra-virgin olive oil

4 scallions, thinly sliced, white and green parts separated

1/2 of a large jalapeno pepper, seeded and minced

3 tablespoons chopped fresh parsley (from the garden)

Freshly ground pepper

1 tablespoon unsalted butter

6 large eggs

1/2 cup sharp cheddar cheese (I did not use this, and the dish was good, I think it would be better with it)

Directions

Grate the squash and tomatoes. Toss with 1 tablespoon salt, then let drain in a colander in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

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Preheat the oven to 375 degrees F.

Heat the olive oil in a large oven-proof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes.  Stir in the parsley and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

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Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese (if using).

Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.  Enjoy!

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SERVINGS:  3 for dinner, 6 for breakfast

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Categories: Breakfast, Kosher, Main Dish, Recipe, Vegetarian, Zucchini | Tags: , | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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