Breakfast, lunch, and dinner collide in these zucchini and goat cheese breakfast crostini that make for the perfect summer meal, no matter what time of day it is!
Some mornings, I feel like I have the weight of the world on my shoulders.
And then I realize, no!
That’s just the pressure to start my day off with the most right perfect eye-opening kind of meal.
With the alternative being certain death. Obvi.
And by that I mean that embarrassing moment when your boss walks by your desk just in time to see you wipe the drool off your keyboard from where you were napping on it five minutes ago.
Because apparently pie does not a good breakfast make.
I mean, it makes a great breakfast.
Just not if you want to do data analysis for three hours straight.
(I use the word “want” loosely.)
Time to reach for the breakfast of champions big guns.
Bring on the zukes.
They’re taking over our yards, farmer’s markets, and buy-one-get-twelve-free coupons. So we might as well cede breakfast to them while they’re still offering to sweeten the deal with some creamy goat cheese droplets and egg yolk liquid gold. (Do I know how to negotiate, or what?)
And good luck restricting these only to breakfast. They’re the kind of crostini that refuse to be held down. I think we all know that they’re coming for lunch and dinner next…and I for one don’t intend to stop them.
- 2 tbsp olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 zucchini, chopped into ½-inch dice
- 4 pattypan squash, chopped into ½-inch dice
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 4 oz goat cheese
- 8 eggs, either scrambled, poached, or sunny side up
- 2 small baguettes, sliced in half lengthwise and crosswise
- Heat the olive oil in a large nonstick skillet over medium heat. Add the shallots and garlic to the pan. Cook until translucent, about 2-3 minutes. Add the zucchini, squash, salt, black pepper, and smoked paprika to the pan and saute until tender, stirring frequently, about 8-10 minutes.
- Top the baguette slices with the zucchini and squash mixture, goat cheese, and eggs. Serve warm.
For more summery zucchini recipes, check out these:
From Around the Web:
Summer Squash Soup and Cheesy Zucchini Crispies from Food Loves Writing
Deconstructed Manicotti Skillet with Zucchini Noodles from Inspiralized
Zucchini Parmesan from Taste and Tell
Zucchini Biscuit Pie from Cinnamon Spice and Everything Nice
Zucchini, Feta, and Mint Quiche from Simply Delicious