Food Network Magazine (July/August 2011)
We went to Cape Cod this weekend. Friends presented the opportunity for a free house in Provincetown for several days, and we jumped at the chance to go. And it was lovely! We read, we napped, we read some more. We took walks to the beach and made dinner at the house most nights.
Before we left for the trip, we diligently cleaned out our fridge, working through all the produce that we had on hand. And that, friends, is a challenge these days, because our CSA share is getting hefty each week.
One of the main culprits? Zucchini. We have it in spades right now. A few weeks ago, our weekly share had 12 (twelve!) pounds of zucchini. This week, we got another four pounds.
So needless to say, when it's summer, we're on the lookout for new zucchini ideas.
And one of those ideas -- Skillet Eggs with Squash -- is already a new favorite.
Although these eggs are presented by Food Network Magazine as an idea for a summer brunch, we immediately saw them and thought they'd make for a great midweek, vegetarian dinner.
We really loved this dish. The zucchini -- after it's grated, drained, and then sautéed with scallions -- crisps up nicely while in the oven. The jalapeños, which are optional if you fear peppers, give a nice bit of heat. And the eggs, nested in the zucchini and baked in the oven, are wonderfully creamy. In that regard, it's somewhat similar to one of our all-time favorite dishes, Eggs in Tomato-Parmesan Sauce.
Our own errors are the only things we'd change about this recipe. The eggs are meant to bake for 10 to 12 minutes and we let them go slightly longer. They were still creamy, but next time we'll make them a bit less done. In fact, next time, we may consider baking the zucchini for a bit in the oven on its own and then adding the eggs and finishing it all off.
And there will definitely be a next time, partly because this was such a simple and tasty dish.
But we'll also make it again because we still have mounds of zucchini and squash in the fridge -- and more coming down the pike!
Total Time: 1 hr 10 min (50 minutes prep, 20 minutes cook time)
Yield: 6 servings
3 pounds (6 medium) summer squash and/or zucchini
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced, white and green parts separated
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
1 tablespoon unsalted butter
6 large eggs
1/2 cup grated pepper jack or sharp white cheddar cheese
Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof 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, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
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.
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.