Zucchini and Goat Cheese Breakfast Crostini

The recipe Zucchini and Goat Cheese Breakfast Crostini is ready in approximately 45 minutes and is definitely a tremendous lacto ovo vegetarian option for lovers of Mediterranean food. This recipe serves 4. One serving contains 522 calories, 19g of protein, and 18g of fat. For $2.92 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. 108 people have made this recipe and would make it again. Head to the store and pick up goat cheese, black pepper, zucchini, and a few other things to make it today. It is brought to you by Joanne Eats Well with Others. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. Goat Cheese Crostini, Goat Cheese Crostini, and Fig and Goat Cheese Crostini are very similar to this recipe.

Servings: 4

 

Ingredients:

2 small baguettes, sliced in half lengthwise and crosswise

1/2 tsp black pepper

2 garlic cloves, minced

4 oz goat cheese

2 tbsp olive oil

4 pattypan squash, chopped into 1/2-inch dice

1/2 tsp salt

1 shallot, diced

1/2 tsp smoked paprika

1 zucchini, chopped into 1/2-inch dice

8 eggs, either scrambled, poached, or sunny side up

Equipment:

frying pan

Cooking instruction summary:

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.

 

Step by step:


1. Heat the olive oil in a large nonstick skillet over medium heat.

2. Add the shallots and garlic to the pan. Cook until translucent, about 2-3 minutes.

3. 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.

4. Serve warm.


Nutrition Information:

Quickview
197k Calories
8g Protein
13g Total Fat
12g Carbs
19% Health Score
Limit These
Calories
197k
10%

Fat
13g
21%

  Saturated Fat
5g
33%

Carbohydrates
12g
4%

  Sugar
6g
7%

Cholesterol
13mg
4%

Sodium
432mg
19%

Get Enough Of These
Protein
8g
17%

Vitamin C
40mg
49%

Manganese
0.49mg
24%

Copper
0.43mg
22%

Folate
78µg
20%

Vitamin B6
0.38mg
19%

Vitamin A
884IU
18%

Phosphorus
164mg
16%

Magnesium
56mg
14%

Potassium
486mg
14%

Vitamin B2
0.23mg
13%

Vitamin B1
0.19mg
13%

Vitamin K
13µg
13%

Fiber
3g
12%

Iron
1mg
10%

Vitamin E
1mg
10%

Calcium
90mg
9%

Vitamin B3
1mg
8%

Zinc
1mg
7%

Vitamin B5
0.52mg
5%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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