Zucchini With Eggs & Fresh Sage

Sage is an herb I make sure is always growing in my garden yet I seldom think to use it. I especially like the almost minty aroma and flavor of the fresh leaves – entirely different from the dried, powdered leaves. I recently used the leaves, alternating with sliced garlic, between the slices of baked sweet potatoes.

sweet potato

sweet potato

sweet potato

 

This morning for breakfast I added chopped fresh sage leaves to a zucchini and egg dish. Sliced zucchini, which had been made limber by having boiling water poured over them, were arranged like the petals of a flower inside a greased ramekin.

zucchini with saged egg

 

I added thinly sliced fresh sage leaves to beaten eggs. The egg mixture, seasoned with salt, was poured over the zucchini and encouraged to flow between the slices.

zucchini with saged egg

 

I topped the dish with a leftover mixture of breadcrumbs, Asiago cheese and herbs.

zucchini with saged egg

 

It was baked at 325ºF  until an inserted wooden skewer came out clean.

There is a “flower” in there somewhere, but you would never know it.

zucchini with saged egg

zucchini with saged egg

zucchini with saged egg



 

 


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