Cast Iron

Zucchini and Pear Tomato Breakfast

August 24, 2015
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Photo by Helena Eats
  • Serves 1
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

What You'll Need
  • 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
  1. Heat a cast iron skillet over medium and add the olive oil.
  2. 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.
  3. 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.
  4. Add the basil and season with salt and pepper, then transfer to serving plate.
  5. Top with egg(s) and finish with parmesan. Enjoy with a hunk of crusty bread!

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