Week 3 of our Zucchini-themed Food month is here, and so far we have brought you an epic cheesy side dish for all your BBQ needs and a gluten free chocolate zucchini muffin for the win. This week I am sharing my favorite way to use zucchini in breakfast. This is my zucchini, bacon and goat cheese hash with eggs, served to your liking. I prefer fried over easy so that the yoky goodness gets mixed in with the bacon and hash. When I first started experimenting with this recipe last year, I must admit I was a little skeptical about zucchini and breakfast, as was my husband, when I first prepared it. I mean it’s not exactly hashbrowns. But we had so much zucchini in the garden that I was willing to be adventerous and started playing around with variations of this recipe. I’ve done it with zucchini shredded as well, but I find I like the texture of the cubed zucchini with the bacon more. The trick to this recipe is the bacon. By cooking the zucchini and squash in the bacon, everything tastes like bacon, which I think it why this recipe is so successful even for the zucchini for breakfast novice.
I love adding a little goat cheese to this dish but it would be fine without. We have such great local goat cheese in Colorado that I love throwing it in whenever I can. For a paleo meal, omit cheese.
Zucchini, Bacon & Goat Cheese Hash
makes 1 serving
- 1 cup chopped zucchini and/or squash
- 2 pieces of bacon
- 1 ounce of goat cheese
- 1 or 2 eggs
- fresh thyme and oregano, chopped.
Cook two pieces of bacon in a cast iron skillet. (or whatever you got) Once there is enough bacon grease, add in the cup of zucchini and squash to the side of the bacon. Cook the squash for about 10 minutes on medium seasoning with salt and pepper. As the bacon is ready, pull aside and let cool on a paper towel. On a separate skillet, cook egg or eggs to your preference. I cook one over easy egg in a touch of ghee.
Once the zucchini is cooked, you are ready to assemble. Tear the bacon into crumbles. Mix the bacon and zucchini together and place on a plate. Sprinkle with fresh herbs and goat cheese. Serve with your favorite style of eggs.