Smashed Zucchini & Sweet Corn Skillet with Crispy Eggs

When gardens overflow with zucchini and sweet corn, this one-pan skillet turns the surplus into a golden breakfast. Thick coins sear until deeply caramelized beside sweet kernels, then get crowned with crispy-edged eggs, feta, and fresh herbs.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 310 cal
• 15g protein
• 18g carbs
• 21g fat
• 5g fiber

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Ingredients

• 2 medium zucchini
• 1.5 cups fresh sweet corn kernels
• 4 large eggs
• 3 tbsp extra-virgin olive oil
• 2 garlic cloves
• 1 shallot
• 1 cup cherry tomatoes
• 1/3 cup crumbled feta cheese
• 3 tbsp fresh dill or basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 4 lemon wedges

Instructions

1. 1Trim zucchini and cut into thick coins. Heat a large nonstick or cast-iron skillet over medium-high and add most of the olive oil.
2. 2Add zucchini in a single layer, season with salt, and cook undisturbed 3 to 4 minutes until deeply golden on the bottom. Flip and smash lightly with a spatula to create crispy edges.
3. 3Mince garlic and shallot. Push zucchini to the sides, add remaining oil to the center, and sauté aromatics 45 seconds until fragrant.
4. 4Stir in corn kernels and halved cherry tomatoes. Cook 3 to 4 minutes more until corn chars lightly and tomatoes just blister and release juice.
5. 5Season the whole skillet with black pepper and red pepper flakes. Create four shallow wells in the vegetable mixture.
6. 6Crack an egg into each well. Cover the skillet and cook over medium heat 3 to 5 minutes until whites are set but yolks remain runny.
7. 7Remove from heat. Crumble feta over the top and scatter chopped herbs.
8. 8Squeeze lemon wedges over each portion at the table. Serve straight from the skillet while the eggs are still glossy.