The Zucchini Brunch you didn’t know you Needed
As the seasons change and the mornings become crisp and chilled, there is nothing more soothing than a warm cozy breakfast with local maple syrup and coffee. In our house, fried potatoes with sea salt and maple syrup are a staple weekend item. I however (I don’t know about ya’ll) need light fresh food to mediate the heavy treats. SO I have reinvented the northwoods classic with not only a healthier version, but also using what is currently in season!
This is an easy minimal and classy way to serve anyone! I love, like love love zucchini, (I have 2 arm size zucchinis at my current disposal so thats why we are doing this) so I played off of that as the star of the show. We have fried zucchini bites (I tried them baked and fried and the texture is better fried).
Next to it we have raw local maple syrup that I infused with some of our fresh basil.
I threw some salts in a dish and called it good!
Recipe
- 2 cups diced raw zucchini
- Raw Maple Syrup
- Fresh Basil
- Rosemary
- Thyme
- Sea Salt
- Coffee (Duh)
- Also coconut oil (whew almost forgot that one)
DIRECTIONS
- In a bowl or small pitcher, pour in your desired amount of maple syrup (I won’t judge) and add some fresh basil to allow steeping time before your meal is ready!
- Dice your zucchini in big ole bite size chunks don’t be frugal with it come on.
- Oh also get a pan on the stove with coconut oil in it to get it all nice and hot
- I add savory spices like rosemary and thyme to the zucchini while I cooked them to add good contrast between the sweet and umami in this dish (ooooo big words Annalisa)
- Once the zucchini is nice and golden brown with a touch of crisp on the edges you are good to go!
- Plate it and enjoy!
- Don’t forget to make coffee
Thanks for reading! I hope this inspires creative, fun, innovative weekend brunches. Let me know if you try it or any of your healthy brekkie hacks!
~Annalisa
