I’m a big fan of recipes that come together in one pan, partly because I like throwing a bunch of things into a skillet and watching how it comes together, and partly because I hate doing dishes.

This zucchini and corn skillet is one of the most delicious one-pan dinners I’ve made in a while. I bought almost all the ingredients for it at the farmers’ market on Saturday and let me tell you, it makes a HUGE difference.

If you’re going to make a simple dish, or one where the vegetables are center stage, I’d recommend doing the same thing. Canned corn or dried herbs won’t cut it, trust me.

A fun part of this recipe is making the eggs. You take a spoon and push the vegetable hash toward the sides until you have two shallow circles. Then you crack eggs into the wells, cover, and cook. I like to leave my eggs on until the whites are mostly set and the yolks are bright yellow, but feel free to cook them to your specifications.

Another thing that makes a big difference in this dish is cotija cheese. For those of you unfamiliar with cotija, it’s a Mexican cheese that’s similar to Parmesan. It pairs well with the cilantro in this dish and takes everything up a notch. I found myself sprinkling more on when I ate the second helping.

I guess this recipe could feed two people but I ended up eating everything in one sitting. That tends to happen to me with one skillet meals. I didn’t feel too bad about it because I was eating diced vegetables, but it’s always a strange feeling to eat something that originally said: “Serves 4.”

ANYWAY. Enjoy the skillet and the time it affords you. You won’t have to do as many dishes which is a huge plus in my book. Also, here’s a song to play while you’re cooking. It’s a classic in the making.

Zucchini and Corn Skillet

Ingredients

3 tsp olive oil
1/2 sweet yellow onion, minced
1 small zucchini, diced
1 ear of corn, kernels removed
2 large eggs
3 Tbsp cilantro leaves, minced, plus whole leaves for topping
3 tsp cotija cheese (or more)
salt and pepper to taste

Directions

Heat the olive oil in an 8-inch skillet over medium low heat. Once it’s hot, add the onion and sauté until it’s translucent, about 6 minutes.

Add the zucchini and corn to the skillet and mix to combine. Cook another 6 minutes until the zucchini is very soft.

Create two wells in the zucchini corn mixture by taking the back of a spoon and moving the vegetables toward the side of the skillet. Crack the eggs into the wells, reduce the heat on the stove to low, cover and cook. My eggs took about 5 minutes to cook but you can leave yours on longer or shorter, depending on how you like them.

Top the skillet with cilantro, cotija cheese, flaky sea salt, and pepper. Enjoy!