Caramelized Zucchini & Baked Egg Skillet with Rice, Fontina Cheese & Crispy Onions
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Caramelized Zucchini & Baked Egg Skillet

with Rice, Fontina Cheese & Crispy Onions

35 MIN
4 Servings
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    From the Test Kitchen

    This skillet features a hearty vegetable base of sautéed mushrooms, onion, and zucchini, plus additions of rich eggs, cream, and fontina cheese for melt in your mouth flavor. You'll top the skillet with parsley, pickled peppers, and crispy onions for pops of texture and flavor in every bite.

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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    fresh
    ingredients
    Caramelized Zucchini & Baked Egg Skillet with Rice, Fontina Cheese & Crispy Onions
    Title
    • 4 Pasture-Raised Eggs
    • 1 cup Long Grain White Rice
    • 2 Zucchini
    • 2 cloves Garlic
    • ½ lb Mushrooms
    • 1 Yellow Onion
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 bunch Parsley
    • 2½ Tbsps Vegetable Demi-Glace
    • ¼ cup Cream
    • 4 oz Shredded Fontina Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 oz Pickled Peppadew Peppers
    • ⅓ cup Crispy Onions
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the zucchini on the large side of a box grater. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Roughly chop the peppers.

    Start the skillet
    3 Start the skillet

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the grated zucchini, chopped garlic, remaining spice blend, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and combined. Add the cooked rice, demi-glace, and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

    Finish the skillet & serve your dish
    4 Finish the skillet & serve your dish

    Using a spoon, create 4 shallow wells in the center of the skillet. Crack an egg into each well; season with salt and pepper. Evenly top the skillet with the fontina. Reduce the heat to low and loosely cover the pan with foil. Cook 7 to 8 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness, and the cheese is melted. Turn off the heat. Serve the finished skillet topped with the chopped parsley, chopped peppers, and crispy onions. Enjoy!

    Tips from Home Chefs

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    Caramelized Zucchini & Baked Egg Skillet

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the zucchini on the large side of a box grater. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems. Roughly chop the peppers.

    Prepare the ingredients
    Start the skillet
    3 Start the skillet

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the grated zucchini, chopped garlic, remaining spice blend, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and combined. Add the cooked rice, demi-glace, and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

    4 Finish the skillet & serve your dish

    Using a spoon, create 4 shallow wells in the center of the skillet. Crack an egg into each well; season with salt and pepper. Evenly top the skillet with the fontina. Reduce the heat to low and loosely cover the pan with foil. Cook 7 to 8 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness, and the cheese is melted. Turn off the heat. Serve the finished skillet topped with the chopped parsley, chopped peppers, and crispy onions. Enjoy!

    Finish the skillet & serve your dish
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