Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: When the Great Zucchini Craze hits, make these tacos.
I love the lore that has built up around the prolific-ness of zucchini. I mean, it has its foundations in reality. If a zucchini plant decides to go for it, it will totally go gonzo and take over your yard and yield far more zucchini than you quite know what to do with. But, really, I just love how even those who don’t have a garden overrun with zucchini still get caught up in the collective near-panic and feel the need to contribute in their own small way to the disposal of the summer’s communal zucchini haul. Such generosity of spirit!
This is one of my small ways, one I’m using frequently because half of our garden is indeed being drowned in a sea of zucchini and summer squash. There’s something wonderful about zucchini and eggs. The way zucchini turns soft and golden as it cooks and then blends unobtrusively, sweetly in with clouds of eggs as they scramble.
Putting it all in a breakfast taco just makes it that much better. The whole Tex-Mex breakfast genre -- breakfast tacos, burritos, quesadillas, etc. -- is one of my favorite food groups. They’re simple, delicious, and highly adaptable to whatever vegetables you want to add. I jump at any chance to pile eggs into a tortilla and shovel on salsa. A zucchini scramble is the perfect chance. We all must do our part, you know.
Serves 2 to 4, depending on hunger levels
1 cup diced zucchini
1 tablespoon olive oil
Salt and pepper
4 large eggs
4 corn tortillas
2 tablespoons crumbled feta cheese
Your favorite salsa for serving
Photo by Emily Vikre
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