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

Caramelized Zucchini & Egg Skillet

with Rice, Fontina Cheese & Crispy Onions

35 MIN
+$1.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta View recipe
  • add Prosciutto
    add 3 oz Antibiotic-Free Prosciutto
  • add Prosciutto

    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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Caramelized Zucchini & Egg Skillet with Rice, Fontina Cheese & Crispy Onions
    Title
    • 3 oz Prosciutto
    • 2 Zucchini
    • 1 cup Long Grain White Rice
    • 4 Pasture-Raised Eggs
    • 1 bunch Parsley
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • 2½ Tbsps Vegetable Demi-Glace
    • 4 oz Shredded Fontina Cheese
    • ¼ cup Cream
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 oz Pickled Peppadew Peppers
    • ⅓ cup Crispy Onions
    • ½ lb Mushrooms
    • 1 Yellow Onion
    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 prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), chopped parsley, chopped peppers, and crispy onions. Enjoy!

    Tips from Home Chefs

    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 prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), chopped parsley, chopped peppers, and crispy onions. Enjoy!

    Finish the skillet & serve your dish
    Browse Steps
    1 of 4