This time of year you should start seeing abundant and fresh zucchini and this Zucchini Breakfast Skillet is a great way to use some in a fast and fresh breakfast recipe!
If you wanted to keep this recipe super-simple, you could literally just use zucchini, but adding a few other aromatics like shallot and garlic really help with the flavors in the skillet.
And you better believe I’m topping this whole situation with some sunny-side up eggs! They are perfect in a skillet like this and cook right along with the rest of the ingredients.
How to pick good zucchini
While it’s always fun to take a photo with a zucchini as large as your torso, those huge zucchini aren’t actually great for recipes like this. They end up being too stringy.
Instead, look for zucchini that have a smooth skin with not too many holes or divots and are small to medium in size.
Preparing the Zucchini for the Skillet
I like to grate the zucchini and poblano pepper for this zucchini breakfast recipe. The shredded veggies almost turn into a hash brown, of sorts, and get a bit crispy around the edges.
The shallot and garlic I just sliced up normally though.
Stir that all together and add it to a skillet with olive oil over medium-high heat. The vegetables will need to cook for around five minutes and they should start to get crispy around the edges. Don’t stir them too much while they cook. Just let the sit on the heat.
Finishing the Zucchini Breakfast Skillet
When you are ready to add the eggs, make some little wells in the middle of the skillet and crack in two eggs. Sprinkle the skillet with parmesan cheese which works great on skillets like this. The parmesan also gets nice and crispy when it touches the skillet.
Once the whites in the eggs have mostly set, cover the skillet with a lid or plate and let it steam for about 30 seconds. This will barely set the top of the eggs but still leave them soft on the inside.
Garnish the finished skillet with hot sauce, scallions, and a sprinkle of pepper. Breakfast is served!
This zucchini breakfast skillet can serve two as a light breakfast.
Personally I can eat the whole thing by myself. It’s super delicious!
Need a sweet zucchini treat? Try these Zucchini Chocolate Chip Cookies!
Find some good zucchini soon and try this out!
Zucchini Breakfast Skillet
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup shredded zucchini, about 1 small
- ½ poblano, shredded
- 1 shallot, chopped
- 1 clove garlic, sliced
- ¼ cup grated parmesan cheese
- 2 large eggs
- Salt and pepper
- Hot sauce, garnish
- Scallion, garnish
Instructions
- Use a box grater to grate the zucchini and poblano pepper. Slice the shallot and garlic. Stir together all the veggies.
- In a medium-large skillet, add olive oil over medium-high heat. Once hot, add the zucchini mixture and season the vegetables with a pinch of salt and pepper. Let the mixture cook for 3-4 minutes without stirring so the vegetables start to brown a bit.
- Stir vegetables and continue to cook until they are crispy in parts around the edges.
- Make two holes in the zucchini mixture for eggs. Crack in the eggs and sprinkle parmesan over the whole skillet.
- Cook eggs for about two minutes until the whites are mostly set. Then cover the skillet with a lid and steam the eggs for 30 seconds just to set the whites on top.
- Garnish the skillet with hot sauce and scallion and serve while hot.
Kiara Sexton
I tried this for dinner. Loved it! I added lots of hot sauce but I always do that with eggs
Kiara Sexton
I just bookmarked this and plan to make it tomorrow. Scrolled down to the comments and of course I’ve already made this, lol. I guess I like what I like!
Mountain Oak Vapors of Cleveland TN
Has anyone shopped at Peachtree Vapor Ecig Shop in 6235 N. Davis Hwy?
Scott
Love at first bite. I look forward to my first zucchini of the season just to have this for breakfast. I make at least 15 of these skillets during the growing season. It is that good.
Nick
I’m so glad you liked it Scott! It’s on repeat at our house this time of year also. :)
Theresa
Just exactly what I was looking for in a veggie forward hi protein breakfast! Soo good to use the excess fresh zuchinni and peppers this time of year!
I used a 12″ non-stick skillet, which was a little big, I think 10″ would be best. I let mine “brown” for closer to 6 minutes, because I really wanted them to crisp up! I also carefully SQUEEZED out the juice from the zuchini, and added a T. Flour for additional crispness. Used a mild italian pepper, but I think this recipe would really work well with anaheim or even hatch chili if you have em and like those flavors (I DO!). Lastly, I think making a hole for the eggs is really important so eggs get done on the bottom, otherwise you have to steam longer, and too much steam nullifies all the crispness you are going for! I ATE THE WHOLE THING…..WILL MAKE AGAIN!
Patrick
I just made first time. I was wondering about squeezing out the liquid and will do next time. Maybe a dash of flour or corn starch too. Thanks for the tips!
Luz Ayala
Thank you for posting all these delicious recipes, which I will try and soon enjoy. Luz.