Excuse the massive title- But this breakfast deserves it. Julienned zucchini browned together with garlic and onions, and topped with parmesan cheese and an egg!
It all started with my new Zoodle obsession. The second I saw the trend online I knew I had to try it. But then, sadly I realized mandolins are expensive, and I am poor and have no space for one and would probably just hurt myself on it. I gave up on the zoodle idea until later, when I discovered that julienne peelers exist! I got mine for like 10 dollars and its really small and easy to use, and has a regular peeler on the other side as well!
Here lies the problem- Of course I was so excited about it I bought a bunch of zucchini right away, like at the sidewalk veggie stand DIRECTLY outside of the store where I bought it, and made WAY TOO MANY ZOODLES.
So when I considered ways to use them up for breakfast lunch and dinner this breakfast bake was born! The idea is a hash brown type casserole but without the weight potatoes bring.
Zoodle Hashbrown Breakfast Bake
- 1 zucchini julienne sliced
- 1/2 medium onion
- 2 cloves garlic
- 3 tbsp olive oil
- 2 eggs
- parmesan cheese
1)Preheat oven to 375. Heat up your oil and garlic in a pan, add onion and cook until soft, and then add your zucchini. heat on med-hi heat tothe point of browning (we’re going for crisped browned hash brown texture, not mushy squash texture). Salt to taste.
2)Place your squash mixture into single serving ramekins, and make a nice indented bed for your eggs. Sprinkle parmesan. Crack egg over top into squash bed.
3)Bake for about 10 minutes, or until egg has set to desired doneness. Enjoy!
Serve with a cup of coffee bigger than your face and with this tomato spread. Today is all about drinking way more coffee than we should and making ourselves cutesy breakfasts to eat alone. Because today we need to treat ourselves. Thanks again Parks and Rec!