Sheet-Pan Zucchini Hash with Baked Eggs & Corn

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 3 medium zucchini
• 1 1/2 cups fresh corn kernels
• 12 oz baby potatoes
• 4 large eggs
• 1 red bell pepper
• 1 small yellow onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup crumbled feta
• 3 tbsp fresh parsley
• optional for serving hot sauce

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper. Dice the baby potatoes into 1/2-inch cubes and place them on the sheet.
2. 2Toss the potatoes with one tablespoon of the olive oil, half the salt, and the smoked paprika. Spread them in a single layer and roast for 15 minutes until they begin to turn golden at the edges.
3. 3While the potatoes roast, dice the zucchini into 1/2-inch pieces, chop the onion and red bell pepper into similar-size chunks, and pat the zucchini dry with a towel to remove excess moisture.
4. 4Remove the sheet pan from the oven. Add the zucchini, onion, bell pepper, and fresh corn kernels. Drizzle with the remaining olive oil and sprinkle with garlic powder, oregano, remaining salt, and black pepper. Toss everything together right on the pan.
5. 5Return the pan to the oven and roast for another 12 to 15 minutes until the zucchini is tender and lightly browned and the corn is caramelized in spots.
6. 6Remove the pan and use a spoon to make four shallow wells in the vegetable mixture. Crack one egg into each well. Season the eggs lightly with salt and pepper.
7. 7Bake for 6 to 8 minutes more until the egg whites are fully set but the yolks are still soft and jammy. Watch closely so the yolks do not overcook.
8. 8Scatter crumbled feta and chopped fresh parsley over the entire pan. Serve straight from the sheet pan with hot sauce on the side for anyone who wants extra kick.