New & Notable

Caramelized Zucchini & Egg Skillet

with Rice, Fontina Cheese & Crispy Onions

35 MIN

+$1.99/serving 4 Servings

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add Pancetta

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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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
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

step-by-step

instructions

Cook Along

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.

3 Cook the pancetta

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4 Start the skillet

In the pan of reserved fond, 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.

5 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 cooked pancetta, chopped parsley, chopped peppers, and crispy onions. Enjoy!