Zucchini fritters, zucchini spears with Parmesan, grilled zucchini, zucchini in pakoras, and, of course, all varieties of zucchini bread—I wait all year to have enough zucchini at my disposal that I can cook with it nearly every day.
This dish is a real garden celebration–shredded, lightly crisped zucchini with a soft-cooked egg nestled within, placed on a piece of thick-cut brioche, and sprinkled with a generous serving of chopped garden tomatoes.
Last Year: Fruit Crisp Made on the Grill, Grill-Roasted Lemon Rosemary Potatoes, and Pane Coi Sante, Bread of Saints
Zucchini and Egg Hash Over Brioche Toast
2 cups shredded zucchini (from 1 large or 2 small zucchini)
¼ cup thinly sliced onion
2 tablespoons extra virgin olive oil
salt and pepper to taste
2 or 3 eggs (2 if your eggs are large, 3 if your eggs are rather small)
2 slices of thick-cut brioche, lightly toasted
1 medium tomato, coarsely chopped
Place zucchini in a clean dishtowel, and squeeze tightly until a great deal of the zucchini’s juice is released. Alternately, you can just grab small handfuls of the zucchini in your hands and squeeze until the juice runs out, but some people may find this method a bit too barbaric (but not me—you have my full permission to proceed as you wish).
Heat olive oil in a medium pan set over medium-high heat. Add sliced onions, and sauté briefly, about 30 seconds, while stirring. When the onions have just started to lose some of their stiffness, add the zucchini, and stir to combine. Reduce the heat to medium, and sauté zucchini and onion, stirring occasionally, until dry and slightly browned, anywhere from 5 to 8 minutes. Sprinkle on some salt and pepper, and stir to incorporate. Form two (or three) small nests within the zucchini, then crack an egg into each nest. Cover the pan, reduce heat to low, and allow the eggs to cook until they reach your desired doneness.
Place a piece of brioche toast on a plate, top with half of the zucchini hash (making sure to include an egg, of course), sprinkle over a bit of chopped tomato, and add a touch more salt and pepper.
Serves 2.
Savory Salty Sweet 
I’d leave a comment except that I’m busy drooling over that pic of the zucchini frites with eggs … oh my … YUM … and also I feel cheated that I’ve yet have to experience having zucchini foisted upon me.
I wish I had that problem – people showing up with zucchini! Not so much here in the high desert. 🙂 But I have been buying plenty at the farmer’s market. And, of course, your hash looks fantastic. I love the idea of serving on toasted brioche.
Add a little pepper jack cheese and even more yummy.