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Breakfast. It's what's for dinner.
August 3, 2012 - Taste Buds
Brinner - breakfast eaten at the time in which you eat dinner (courtesy of Urban Dictionary.)
While the Buds don't much care for the smashing together of names (like Brangelina, Bennifer, etc., ad nauseum), our stomachs are very much on board with the crossing of breakfast and dinner.
Even some local and national chain restaurants offer breakfast items all day. And really, when is a thick, buttery slice of powder-sugar topped French toast NOT delicious? Um, like, NEVER!
Bud Shaunna recently faced a dilemma many of us with gardens face this time of year -- what to do with the extra zucchini she had. Bud Hubby is not much of a zucchini eater, so Bud Shaunna was on her own.
After browsing some recipes on the Buds' favorite recipe web site, Tasty Kitchen, she came across a yummy sounding zucchini bake. The recipe is pretty simple -- shred the zucchini, cook it up with some diced onions and garlic, toss in a few herbs, and then spread it in a baking pan. Then pour beaten eggs over top of the mixture, mix well, top with parmesan cheese and bake. It took Bud Shaunna longer to chop everything than it did to toss it together and get it in the oven. To make this a more "complete" brinner item, Bud Shaunna cooked up some bacon as a side dish.
The zucchini bake turned out great, although Bud Shaunna was a bit too heavy-handed with the pepper. Remember, folks, you can't UNSEASON things, so it's best to go lightly. Lesson learned, even though it didn't taste bad. Bud Shaunna ate it hot last night with the bacon, and it was just as delicious today served cold. This one sounds like a keeper -- next time Bud Shaunna may try a different cheese, other seasonings and definitely less pepper!
Here is the Zucchini Bake recipe, courtesy of Tasty Kitchen: http://tastykitchen.com/recipes/sidedishes/zucchini-bake-2/
• 2 pounds Zucchini, Ends Trimmed Off Then Grated
• 1/2 teaspoons Kosher Salt
• 1 Tablespoon Olive Oil
• 1 whole Large Onion, Diced
• 2 cloves Fresh Garlic, Minced
• 2 Tablespoons Chopped Fresh Parsley Or 1 Tablespoon Dried
• 1 teaspoon Dried Basil
• 1/2 teaspoons Black Pepper
• 2 whole Eggs Beaten
• 1/3 cups Grated Parmesan Cheese
1. Grate the zucchini and place it in a colander. Sprinkle with 1/2 teaspoon salt and allow the zucchini to drain for 10 minutes. Squeeze any excess moisture out of the zucchini.
2. Coat a 9" x 13" baking dish with cooking spray. Preheat the oven to 350 F.
3. Add the olive oil to a large skillet and place over medium-high heat. Once the pan is hot, add chopped onion. Cook for 7-8 minutes or until onions are translucent. Add the garlic and cook another minute. Add the drained zucchini. Cook for 4-5 minutes. Add the parsley, basil and pepper. Taste the mixture. Add additional salt to your taste if necessary.
4. Pour the zucchini mixture into the prepared baking dish. Pour the beaten eggs over the zucchini. Mix well and smooth out the top. Sprinkle the top with parmesan cheese. Bake for 25-30 minutes. Cut into squares. Serve hot or cold. Makes about twelve 3" squares. Serves 6.
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