August 5, 2013 12

Zucchini + Onion Hash with Farm Fresh Eggies

There’s a zucchini explosion happening at my house right now thanks to my lovely CSA. Good thing for me and my family, we just can’t get enough of this fantastic summer squash. Sweet and savory, I’ll eat it up anyway it comes. There’s actually a fresh loaf of Lemon Poppy Zucchini Bread baking in my oven as I type {this recipe debuts tomorrow}.

Summer squash is in season folks, so get it while it’s readily available at your grocers and local farmers’ markets. It’s rich in antioxidants and bursting with vitamins A + C. I made this speedy little zucchini hash over the weekend and it was AMAZE-ing. The most flavorful thing I’ve eaten in long time. Zucchini has a lot of moisture, so don’t expect this to crisp up like a typical potato hash. But do expect this to be so tasty you just won’t want it to end {ever}. All those gooey bits of browned yummy goodness, oh my heavens! It’s super quick + easy to make, so no excuses. Weekend brunch has never been easier. I won’t keep you waiting any longer, here it is folks!



Zucchini Hash with Farm Fresh Eggs


  • 5 cups shredded zucchini {water squeezed out}
  • 1 small red onion, diced
  • 1/4 cup filtered water
  • 1/2 teaspoon dried paprika
  • 1/2 teaspoon garlic granules {or 1 garlic cloves, minced}
  • 1 tablespoon olive oil
  • sea salt and coarse ground pepper to taste
  • 4 farm fresh eggs {I get mine from my CSA; you can also find farm fresh eggs at local farms and farmers’ markets}

Heat a skillet over medium-low heat and saute the onion in the water for about 5 minutes {subbing water instead of oil when sauteing veggies is a great way to skip some of the fat + calories}.

While the onions are cooking, in a bowl toss together the zucchini, olive oil, garlic, paprika and salt and pepper. Mix well and combine well in the skillet with the onions. With the back of the spatula press the zucchini mixture down, cook for 3 minutes. Flip onto the other side, crack your eggs on top and cover for about 3 minutes. Serve right away and piping hot!

{serves 2-4 people, but probably more like 2}

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12 Responses to "Zucchini + Onion Hash with Farm Fresh Eggies"

  1. Reply

    Andrea F

    August 6, 2013 at 2:22 pm

    What’s your best suggestion for squeezing the water from zucchini? I have tried paper towels, but that’s a waste (and a mess) and then a mesh strainer seems to be less effective.

    • Reply


      August 6, 2013 at 3:28 pm

      Hey Andrea! Thanks for stopping by :) The best way that I’ve found to remove excess moisture from zucchini is to just squeeze it out with your hands. I take it in small batches and gently squeeze it over the sink. Then I lay it out on a tea towel and allow it to air dry for about 10 minutes. Hope this helps! XO

  2. Reply

    Sue Hurrle

    August 7, 2013 at 9:31 am

    Just taking a moment to say thank you for this site and wish you a great day. I will try both your zucchini recipes.

    • Reply


      August 7, 2013 at 10:03 am

      Thanks Sue! They’re both delicious – enjoy. XO

  3. Reply

    Becky @ A Calculated Whisk

    August 7, 2013 at 12:08 pm

    I made this for breakfast this morning and it was so yummy!!

    • Reply


      August 7, 2013 at 12:48 pm

      Becky – I’m so glad you liked it :)

      Thanks for stopping by, I love to hear from my readers – means the world to me!

      XO – Sherrie

  4. Reply


    August 7, 2013 at 2:35 pm

    this looks so delicious! Can hardly wait to make it this weekend. Thanks!

  5. Reply

    Josh Perkins

    August 7, 2013 at 2:53 pm

    So we have a ton of zucchini growing and this is one I will definitely try, sounds great. Also to an earlier question about removing the moisture, I like to squeeze it in a towel, cheese cloth would be best IMO.

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