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Zucchini, Ham and Rice Skillet - A Family Feast

Zucchini, Ham and Rice Skillet

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 2 eggs
  • ½ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound zucchini cut into bite sized pieces (2 small or one large squash)
  • 4 ounces pancetta, diced
  • 2 cups diced onion
  • ½ cup long grain white rice
  • 1 cup vegetable or chicken stock
  • 1 bunch fresh thyme, left whole
  • 8-ounce ham steak, cut into small pieces
  • 1 cup grated Romano cheese


  1. Beat the eggs with the black pepper in a small bowl and set aside.
  2. In a skillet with a tight fitting cover, place over medium high heat and add one tablespoon of the olive oil.
  3. Sauté zucchini for 2-3 minutes until slightly browned but not cooked through. Remove to a plate and set aside.
  4. Add the second tablespoon of oil and the pancetta. Cook to render fat from pancetta and cook till almost crisp.
  5. Add onions and rice and sauté for 2 minutes stirring often. Add stock and whole thyme, cover and reduce to a simmer. Simmer covered for 15-20 minutes or until rice is cooked. Remove and discard thyme.
  6. Remove cover and add in cooked zucchini and ham.
  7. Move the rice mixture to the edges of the pan and add the eggs to the center and scramble with a wooden spoon until cooked. Add the Romano cheese and stir the entire mixture to combine.
  8. Serve immediately.