Thursday, August 22, 2013

Breakfast Zucchini-Basil Boat

One big, scooped out zucchini filled with scrambled eggs, onions, basil, tomatoes+cheese.  Breakfast on the porch Just add newspaper + coffee.

Just for fun, take at look at the LA Times, who published the above photo on #weekendeats  !!!

These little boats are good for a fast summer supper, as well as for Saturday breakfast.  The "boat" is totally edible; make sure the skin is tender and eat it with a bite of salsa.  I served  this with sliced peaches and blueberries and a piece of whole wheat toast with peanut butter and jam.

The best part of the meal was sitting and eating it on the porch with Dave.  I'm grateful for the moments.  Here's our porch...not at breakfast, but you'll get the idea:

Scroll through these photos to get a bare-bones idea of how to make this.      (Go to the bottom for full recipe.)

Victory Garden neighbor leaves a couple big zucchinis on my back porch.  What to do?
How about breakfast "boats?"  I had made sausage-stuffed boats before; would eggs work?

I trimmed off both ends to create a more rectangular "boat."
You'll cut and scoop out the big zuke, cook  the "boat" separately, and sauté the chopped flesh with some onions, basil and garlic.  Next, beat up some eggs and mix them into the cooked, chopped zucchini.  Let cook just a minute--not until done.

Stuff the zucchini with the zucchini-egg mixture.  Top with chopped tomato and grated cheese.

Bake and/or bake and broil....until browned and crispy.

Eat everything.  Don't forget the salsa.  Here's the full recipe:

breakfast zucchini boats                  serves 2
       Read all the way through before beginning.
  • 1 large zucchini (mine was 12" x 4"), ends sliced off and cut in half horizonally+
  • Kosher salt and fresh ground pepper
  • 1 tablespoon olive oil
  • Pinch crushed red pepper
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons basil, minced, divided
  • 4 eggs, beaten and seasoned with salt and pepper
  • 1/2 cup chopped tomatoes, squeezed to let moisture out
  • 1/4 cup sharp cheddar cheese, grated finely
  • 1/3 cup salsa
1. Preheat oven to 350 degrees Fahrenheit.
2. With a small sharp knife, slice into the zucchini all the way around its perimeter--about 1/2 an inch in, being careful to not slice through the skin. (If you do accidentally pierce the skin, wrap the boat tightly in foil before filling and baking.)  Next, score each half of the zucchini  through so that you have a checkerboard.  Scoop out zucchini with a spoon and chop finely. *  Place zucchini flesh in a towel or paper toweling and squeeze out excess moisture.
3. Place empty zucchini "boats" in microwave and cook at full power for 3 minutes until just barely tender.  Remove and place on a baking sheet.  Press interior of boats with paper towels to remove moisture.  Sprinkle with salt and pepper and divide one tablespoon of the basil between the two "boats."
4.  In a large skillet, heat oil over medium flame with crushed red pepper, onion, and chopped zucchini. Season with salt and pepper.  Cook, stirring regularly, until vegetables are nearly tender.  Add garlic and other two tablespoons of basil; cook another minute or two.
3.  Stir the beaten eggs into the zucchini mixture and let cook just a minute or so until beginning to thicken.  Remove quickly from the heat and spoon egg-zucchini mixture into zucchini boats, dividing evenly.  Top with chopped tomatoes and shredded cheese.
4.  Bake 15 minutes or until eggs are set.  Change oven setting to "Broil," and run the boats under the broiler for two minutes or so to brown cheese. (You might also try just baking them 25 minutes or so.  I put them under the broiler to dry them up and brown them a little more.)  Serve hot with salsa.

+If you use medium or smaller zucchini, slice the zucchini in half and hollow out the center of the zucchini halves using a spoon or melon baller.  Leave about 1/4" thick shell on each half.
*Alternately, microwave whole zucchini for a few minutes. Let cool briefly, slice in half lengthwise and scoop out flesh.  I used the method described in #2 as it assured a completely tender boat or shell.

Have fun cooking and taking care of yourself,

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