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Zucchini Ham and Rice Skillet
Yield: 4 servings 1x
Prep: 5 minsCook: 25 minsTotal: 30 minutes
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Ingredients
- 2 eggs
- 1/2 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
- 1/2 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
Instructions
- Beat the eggs with the black pepper in a small bowl and set aside.
- In a skillet with a tight fitting cover, place over medium high heat and add one tablespoon of the olive oil.
- Sauté zucchini for 2-3 minutes until slightly browned but not cooked through. Remove to a plate and set aside.
- Add the second tablespoon of oil and the pancetta. Cook to render fat from pancetta and cook till almost crisp.
- 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.
- Remove cover and add in cooked zucchini and ham.
- 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.
- Serve immediately.
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