The Best Way to Eat Zucchini for Breakfast
I’m not a witch, so I don’t know when the summer will officially “end”, but for me the season always seems to be over after my birthday. This summer really flew by unnoticed, and the most interesting thing that I “did” was really carried away by zucchini. I used to think I didn’t care zucchini. Now I like it. People can change.
It all started with the cultivation of zucchini. Since I am quite narcissistic, I am more likely to take care of the things that I put my time and effort into, and so I finally began to feel a true affinity for these big green pumpkins, their flowers and the little bees that pollinated them. (I used to be afraid of bees! Now I like them! People can change!)
But the most significant factor in my evolution from zucchini tolerant to zucchini has been Smitten Kitchen’s Buttered Zucchini Spaghetti . This recipe is whipping and made me realize that my biggest mistake with pumpkin in general: I just didn’t cook it enough.
Making zucchini butter pasta sauce is easy. You just take a bunch of shredded zucchini and cook them in oil and salt (and maybe a little garlic) until they’re a mass of jam, lightly caramelized, spreadable gruel – a great cough that’s not only used in pasta.
One of my favorite moments when I make zucchini porridge is breakfast. I make a gruel (sometimes adding cherry tomatoes), spread it on toast, then put a fried egg on the gruel. If this morning I plucked a few zucchini inflorescences, I quickly fried them and put them on the egg too. Zucchini croutons are beauty and the best way to eat vegetables for breakfast. To make it you will need:
- About a cup of minced zucchini
- 2 tablespoons salted butter
- 1/4 cup cherry tomatoes (optional)
- 2 large pinches of sea salt
- 1 egg (or 2 if you are a scrambler)
- Some kind of bread
- 2 (or more!) Squash flowers
Heat oil over medium to high heat in a medium skillet and add courgettes, tomatoes (if using), and salt. Let it cook for about half an hour. It will release a lot of water to keep it from sticking to the pan, but stir it occasionally to be sure. It will come from this:
and finally to this:
This porridge is a good thing. While the porridge turns into gruel, toast your favorite bread and cook the egg. Fried, poached, scrambled eggs are all good, but today I felt decadent and opted for a caramelized egg with cream .
Remove the gruel from the plan with a fork or slotted spoon, making sure that some oil remains in the pan. Spread the gruel on toasted bread, place the egg on top of the gruel and quickly fry the zucchini flowers in the remaining gruel oil until completely wilted. Place the flowers over the egg and eat right away.