I don't know about you but once it gets cold I get baking. And here is a dish that bridges the two seasons, summer squash and basil in a savory, eggy breakfast treat.
This is my real offering to Liz at Honey and Nonno for the Leftovers Club swap.
Zucchini and Egg Breakfast Muffins
Makes a dozen regular sized muffins
Adapted from Mince and Type
3 tablspoons olive oil
3 shallots, diced small
1/2 tablespoon salt
1/4 teaspoon red chili flakes
2 garlic cloves, minced
2-3 medium zucchini, diced small
3/4 cup white whole wheat flour
2/3 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plain greek yogurt
3/4 cup fresh basil, shredded
1/2 cup shredded sharp chedder cheese
Preheat the oven to 350 degrees. Oil a 12-cup muffin tin.
Add olive oil to a saute pan over medium heat. Add the onion and cook for 5 minutes or until it becomes translucent. Add in the salt, chili flakes and garlic. Cook for another 1-2 minutes until the garlic is fragrant, then add in the diced zucchini. Cook for about 8-10 minutes. Remove from heat and cool. You should have about 2 cups of the zucchini mixture.
Whisk the flour, baking powder, salt and pepper together in a bowl. In a separate larger bowl, whisk the eggs until foamy, then add the cooled zucchini mixture, yogurt, and basil. Pour in the dry ingredients and half of the cheese. Mix well.
Pour the batter into the muffin cups and sprinkle the remaining cheese on top. Bake for 25-30 minutes. Enjoy!