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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
- 2 tablespoons olive oil
- 1 cup zucchini, sliced into medallions
- 5-6 pear or cherry tomatoes, cut in half
- 1 teaspoon garlic, minced
- salt and pepper to taste
- 1 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!