It’s getting pretty summery up in here.

So. I’ve surprised myself.

Never did I ever think I could eat zucchini like this – as in, not breaded or fried – and in such a fairly simple state too.

I guess the bacon helps? Shhhhh.

I also figured I could share something lighter with you today since I ate all of my emotions in the form of chocolate peanut butter pie yesterday. Or at least read about eating my emotions all over again. I really ate the pie a few weeks ago. Which kind of ticked off every member of my family who read my blog and threw incoming text messages at me yesterday like all “hey, I’m coming over to get some of that pie.” Um no. Sorry. You’re not. I ate it with Maria Menounos and her abs.

This meal solidifies my beliefs that adding an egg to all things makes them better. Sandwiches, burgers, pizza, even pasta. I’m a true believer. And don’t you always have just the craziest abundance of zucchini every year? I personally don’t since I can’t grow an herb or a vegetable to save my little soul, but I’m often gifted a few fresh ones since everyone else seems to be overwhelmed with green squash. I think it’s even worse this year since it’s rained over here for what seems like my entire existence, but is really probably only the last 30 days.

Which still… seems like my entire existence.

Seriously. I’m ready for Noah and his ark to pull up to my front door any minute now.

The real reason I’m all about this dish is because it’s so… dinnery. You know? I mean I’m all about breakfast for breakfast but I really freak out over breakfast for dinner. It’s the ultimate comfort food. Oh oh oh and since I can’t really do something like this without any form of toast or carb, I had to add some ciabatta crostini on the side rubbed down with garlic brown butter. YES.

If that doesn’t tempt you, I don’t know what will. Veggies just deserve that kind of thing.


Zucchini Summer Skillet with Poached Eggs + Garlic Butter Baguettes

Yield: serves 2-4

Total Time: 30 minutes


1 small baguette, cut into slices
2 tablespoons unsalted butter
1 garlic clove, minced

3 slices thick-cut bacon
1 shallot, diced
2 garlic cloves, minced
2 zucchini, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
2 ounces goat cheese
2-4 eggs, cooked to your liking


Preheat oven to 375 degrees F. Place the baguette slices on a baking sheet. Bake until slightly golden, about 6 to 8 minutes, then remove from the oven. While the toast is baking, heat the butter in a small saucepan over medium heat. Whisk constantly as it bubbles until brown bits appear on the bottom, anywhere from 5 to 8 minutes. The minute the brown bits appear, turn off the heat and remove the skillet. Continue to whisk for 30 seconds then stir in the garlic.

Heat a large skillet over medium heat and add the bacon. Cook until crispy and fat is rendered, then add in the shallot, garlic, zucchini, salt, pepper and paprika. Stir to coat the ingredients in the bacon fat and cook until the vegetables soften and become slightly golden, about 5 to 6 minutes. Stir occasionally. Add in half of the goat cheese and stir. Turn off heat.

While the zucchini is cooking, cook your eggs as desired. I poached mine using this method from smitten kitchen. It never fails me. Drizzle the garlic brown butter over the baguette slices and serve the zucchini and egg with extra goat cheese and a sprinkle of salt and pepper.

And yes of course I wanted to add corn to this but then I realized… that I already did that.

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68 Responses to “Zucchini Summer Skillet with Poached Eggs + Garlic Brown Butter Baguettes”

  1. #
    Jennifer @ Peanut Butter and Peppers — July 11, 2013 @ 6:47 am

    What a nice meal! I would love to have this for dinner! Matter in fact I think it will be dinner tonight! I just love these kind of meals, mixing breakfast and dinner! So perfect!!


    • Cindy A. Rodriguez — July 11th, 2013 @ 7:22 pm

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  2. #
    Kim @ Hungry Healthy Girl — July 11, 2013 @ 7:04 am

    Send some of that zucchini my way! I live in Texas and the rain has pretty much been nonexistent. Totally agree, eggs….and bacon make everything way better!


  3. #
    Heather @ Sugar Dish Me — July 11, 2013 @ 7:10 am

    Ah! There’s not just bacon but GOAT CHEESE!!! Love it. I just wrote a post yesterday on allllll the yellow squash in my life. Now I need the green stuff. My neighbors are slacking!


  4. #
    Averie @ Averie Cooks — July 11, 2013 @ 7:10 am

    You always make the BEST EGGS! I don’t even really eat eggs (I bake with them) but you convince me that I want to sit down to a plate of eggs, every time you post them :)


  5. #
    Quinn Cooper — July 11, 2013 @ 7:25 am

    Love bacon so I’m bound to love this.
    The addition of the egg is a great idea.
    xo Quinn

    Quinn Cooper Style


  6. #
    Angela @ Eat Spin Run Repeat — July 11, 2013 @ 7:27 am

    That’s it – you’ve made my dinner decision for tonight! I have all these ingredients in my fridge except for bacon, but I might just swap that for another egg because I agree that more eggs make all things better. Thanks for another stunner, Jess! :)


    • Jessica — July 11th, 2013 @ 7:34 am

      thank YOU so much for reading every day and commenting!! it means so much to me.


  7. #
    Sara @ LovingOnTheRun — July 11, 2013 @ 7:37 am

    What a great meal! I have just started eating more zucchini – it has always been something harder for me to get into, but I have learned cooked the right way anything can be enjoyed :)


  8. #
    Belinda @themoonblushbaker — July 11, 2013 @ 7:39 am

    What my luck I have all these ingredients in my fridge now. Bacon and eggs can make anything addictive! The richness and saltness soaked up with sourdough, you are genuis


  9. #
    Katrina @ Warm Vanilla Sugar — July 11, 2013 @ 7:40 am

    Proud.Of.You! This looks awesome, and is the perfect way to use up zucchini!


  10. #
    Meli — July 11, 2013 @ 7:41 am

    Seems to be the perfect summer dinner!


  11. #
    Elizabeth @ The Bare Midriff — July 11, 2013 @ 8:22 am

    Thanks for the link to poaching an egg. I haven’t been able to master it yet, and I LOVE poached eggs – hopefully this will do the trick!


  12. #
    Tieghan — July 11, 2013 @ 8:36 am

    Such a perfect summer meal. Eggs for life.


  13. #
    Becky @ A Calculated Whisk — July 11, 2013 @ 9:00 am

    This looks SO good! I didn’t even realize until I got all the way down to the recipe that there was GOAT CHEESE involved. I’m so hungry, I can’t stand it!


  14. #
    Sommer @ ASpicyPerspective — July 11, 2013 @ 9:09 am

    Delicious summer meal!


  15. #
    Alisha @ Gluten Free Perspective — July 11, 2013 @ 9:30 am

    Yes, yes, yes! I love this.


  16. #
    Marcie — July 11, 2013 @ 9:30 am

    I love my zucchini, and it sounds terrific with bacon and egg added to the mix! I’m gonna have to give this a try.


  17. #
    Jackie Saffert — July 11, 2013 @ 9:52 am

    This looks amazing, especially since I’m a sucker for zucchini (and eggs. and carbs.) and will happily eat all three any time of day!


  18. #
    Elizabeth H. — July 11, 2013 @ 9:56 am

    oooo YUM. I can’t wait to try this. I’ve been making the garlic butter bread crumbs from your salmon with dijon cream sauce recipe and putting them on top of EVERYTHING for the last few weeks– especially sauteed zucchini. Boring healthy zucchini + butter garlic crunch = amazing side dish.


  19. #
    Laura (Blogging Over Thyme) — July 11, 2013 @ 10:00 am

    Haha, my first thought when I scrolled down and saw the first photo was, “vegetables?!!” :) This looks so great!!! And there is so much zucchini around right now, it really is perfect timing.


  20. #
    Barbara | Creative Culinary — July 11, 2013 @ 10:03 am

    Heading off for a hotel continental breakfast and hoping to find this in a warmer. Sobbing a bit because I know I won’t.


  21. #
    Leila @ The Milk Truck — July 11, 2013 @ 10:04 am

    I could eat zucchini and summer squash all. day. long. And a poached egg? On everything. This looks AMAZING. I’d kill for it right now….I’m starving haha


  22. #
    Dannielle — July 11, 2013 @ 10:10 am

    Oh my days, if I could put a poached egg on top of everything I would, especially when theres bacon involved.


  23. #
    Leslie — July 11, 2013 @ 10:31 am

    I just picked my first zucchini last night. I think I know what I’ll be serving for dinner tonight! Thanks for the link for poached eggs, I never thought of holding and reheating them so we can both have our egg at the same time.


  24. #
    allie@sweetpotatobites — July 11, 2013 @ 10:54 am

    eggs, goat cheese and bacon. yes, yes. and yes.


  25. #
    Robyn Stone | Add a Pinch — July 11, 2013 @ 10:58 am

    Looks delish!!! Love to see all the ways to use the zucchinis!!!


  26. #
    Joelle (on a pink typewriter) — July 11, 2013 @ 10:58 am

    Yum! I love poached eggs and this has all my favorite players for any meal!


  27. #
    Julie — July 11, 2013 @ 11:15 am

    My garden looks INSANE right now, thanks to all the heat + rain. Hoping to have a major influx of zucchini soon- we lost them all to disease/bugs last year!


  28. #
    Larry — July 11, 2013 @ 11:38 am

    I never make time for breakfast in the mornings, because snooze is a gift from the gods, but wow… I got some time for that.


  29. #
    Jennifer — July 11, 2013 @ 11:49 am

    I am obsessed with zucchini so you bet I’ll be making a version of this!

    xo Jennifer


  30. #
    Ashley @ Wishes and Dishes — July 11, 2013 @ 12:03 pm

    I think I could handle zucchini if it was in this dish!!! Yummy!


  31. #
    Dana Ivy — July 11, 2013 @ 12:49 pm

    This looks uhhhhhmazing!! Simple and easy and light and bright! Just up my alley. Thanks girl

    Dana Ivy – Check out my blog!!


  32. #
    Carlene: Healthfully Ever After — July 11, 2013 @ 12:54 pm

    Any excuse to use more squash- so much of it!!! I love doing veggies and a poached egg in the morning.


  33. #
    Laurie E. — July 11, 2013 @ 1:03 pm

    Any dish that has egg yolk dripping all over it is my kinda grub.
    Love the sprinkle of pepper on the egg, too. Makes it that much more mouth-watering.


  34. #
    Amy Chadbourne — July 11, 2013 @ 1:30 pm

    OMG, I just made my first ever poached egg using the link in your article. I wasn’t very hopeful when I started out but it came out perfect! I’m so proud of myself! lol Thank you for sharing the link.


  35. #
    Jenni — July 11, 2013 @ 3:35 pm

    I couldn’t agree with you more about the egg-makes-everything-better claim. Totally true. There aren’t many foods that taste good by themselves and also taste good with every other food on the planet. Eggs are a true wonder.


  36. #
    Lisa — July 11, 2013 @ 3:45 pm

    So pretty – love this combo!


  37. #
    cindy — July 11, 2013 @ 3:54 pm

    first, zucchini and bacon are totally friends.
    second, runny egg yolks make everything better.
    third, a side of carbs FOREVER…with brown butter, FTW.
    four…I have those plates, too!


  38. #
    Sophie @ life's philosophie — July 11, 2013 @ 4:26 pm

    I love love love poached eggs. I put them on everything! And this looks like it’s going to be my next dish… I have some farm fresh zucchini dying to be chopped up.


  39. #
    Kiran @ — July 11, 2013 @ 9:30 pm

    You had me at brown butter baguettes. Oh my gosh!


  40. #
    Caroline — July 11, 2013 @ 11:55 pm

    This dish is so beautiful! The zucchini alone would draw me in, but that egg on top just looks like the perfect finishing touch. I’ve go to make this one night soon! Love your site.


  41. #
    Becks @ eatwriterunrepeat — July 12, 2013 @ 6:44 am

    Now this looks like the perfect way to use up some of my abundance of green squash! I can’t wait to try it!


  42. #
    Jen — July 12, 2013 @ 9:45 am

    This looked so good and I had all the ingredients on hand so I got up and made it as soon as I saw the recipe. It did not disappoint. :) I made it paleo by skipping the goat cheese and the baguette. Oh! And I just fried my egg over-medium in the same pan I made the hash in. A great, relatively quick breakfast. Thanks!


  43. #
    La Torontoise — July 12, 2013 @ 1:23 pm

    I love simple and delicious meals and this one is a great find. I’ll make it tonight for dinner. To this end, could you possibly help out with this quick question: What kind of goat cheese did you use for the recipe?
    I looks like a very fresh one (so the taste is very delicate?)… Just to be sure, as I’m in France right now, on vacation and you can imagine there are tons of good goad cheese types:-)

    Thank you and all the best!
    PS. I’ve been reading your blong for more than 6 months now but only now could slow down my work life and write… I enjoy reading your blog and cooking with you; it’s so much fun.


    • Jessica — July 12th, 2013 @ 2:48 pm

      thank you so much! i actually just used an organic one from my grocery store. mont chevre i think?


      • La Torontoise — July 12th, 2013 @ 4:28 pm

        Jessica, thank you!!
        Yes, organic:-)
        Will let you know my experience.

  44. #
    TiffanyAzure@CremedelaCrumb — July 12, 2013 @ 3:32 pm

    Okay Jessica , I’m crushing on your backdrop… Is it a table?? Where did you get it??


    • Jessica — July 12th, 2013 @ 3:45 pm

      It’s just a piece of tile from lowe’s! they cost like $2-3.


  45. #
    Allison @ thebakingyear — July 14, 2013 @ 3:16 pm



  46. #
    Nessa — July 14, 2013 @ 4:33 pm

    I need this!


  47. #
    Heather — July 14, 2013 @ 10:16 pm

    Oh this looks like my perfect meal. I seriously will put eggs on top of ANYTHING. I put eggs on top of my homemade pizza the other night to create perfection.


  48. #
    Kevin (Closet Cooking) — July 16, 2013 @ 3:44 pm

    This would make for one tasty way to start the morning!


  49. #
    ブルガリ 財布 — August 1, 2013 @ 7:30 pm

    Precisely what is all the main difference amongst Personal computer Executive and Personal computer Knowledge?


  50. #
    Samantha — July 4, 2014 @ 9:45 pm

    Oh my goodness I finally made this tonight for dinner and added in 2 ears of corn and used herbed goat cheese and there was NONE left! Thanks for another great recipe!



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