Author Notes: When my garden is in full swing, I try to use the produce in each meal of the day, starting with breakfast. One of the reasons I love zucchini is that it is so versatile. However, my favorite way of eating zucchini is in a simple sauté. This humble breakfast showcases the zucchini with very few other ingredients, which can be modified to feed a brunch crew or as a quick morning meal for one. —Helena Eats
tablespoons olive oil
cup zucchini, sliced into medallions
pear or cherry tomatoes, cut in half
teaspoon garlic, minced
salt and pepper to taste
tablespoon finely chopped basil or any other fresh green herb
grated parmesan cheese
- Heat a cast iron skillet over medium and add the olive oil.
- Add the zucchini medallions in a single layer if possible and let them sit for about 3-4 minutes before turning to get color on each side.
- Add the garlic and tomatoes and sauté for a few minutes longer until the tomatoes start to break down and cover the zucchini in their juices. You can help them along by smashing them with a spatula.
- Add the basil and season with salt and pepper, then transfer to serving plate.
- Top with egg(s) and finish with parmesan. Enjoy with a hunk of crusty bread!