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
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Ingredients
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2 tablespoons
olive oil
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1 cup
zucchini, sliced into medallions
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5-6
pear or cherry tomatoes, cut in half
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1 teaspoon
garlic, minced
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salt and pepper to taste
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1 tablespoon
finely chopped basil or any other fresh green herb
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grated parmesan cheese
Directions
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Heat a cast iron skillet over medium and add the olive oil.
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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.
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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.
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Add the basil and season with salt and pepper, then transfer to serving plate.
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Top with egg(s) and finish with parmesan. Enjoy with a hunk of crusty bread!
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