Skip to Content

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}

Jeri Feaster

Saturday 15th of August 2015

A friend told me that she made a similar recipe in large amounts to freeze and cook later. She used a potato ricer to squeeze out the zucchini shreds. I'm going to try it this morning with all my excessive garden zucchini.

16 Zucchini Recipes Your Kids Will Eat - Abundant Life

Monday 7th of July 2014

[…] […]

50 Zucchini Recipes - Chocolate Chocolate and More!

Thursday 5th of June 2014

[…] Zucchini Hash and Eggs from With Food and Love […]

100 Sweet & Savory Brunch Recipes - Cupcakes & Kale Chips

Friday 18th of April 2014

[…] Zucchini & Onion Hash with Farm Fresh Eggies | With Food & Love […]

eighty healthy breakfast recipes - Healthy Seasonal Recipes

Tuesday 4th of March 2014

[…] 21. With Food and Love | Zucchini Hash with Farm Fresh Eggs […]

Comments are closed.