Despite my recent foray into doughnut making, I’ve never been a sweet breakfast person. Don’t get me wrong, I love french toast, pancakes, et al., but if given the choice, nothing makes me happier than something savory in the morning.
I had a yellow zucchini left from my vegetable ragu on Sunday, so I thought I’d do a twist on the brunch I made this weekend.
If you’re one of those low carb/no carb people (yoooou people!!) or have a gluten allergy, using zucchini in place of pasta noodles is a tasty option. Just top with your favorite pasta sauce.

Zucchini “Noodles” with Fresh Tomato Sauce 1 fresh zucchini, washed (I used yellow) 1 tomato, chopped2 cloves garlic, chopped 1/2 onion, choppedFresh basilFresh thymeOlive oilSalt & pepper to tasteFresh parmesan cheese (optional)Bring water to boil in a saucepan. Cut off ends of zucchini and discard. Using a vegetable peeler, peel long, thick strips, turning the zucchini once you hit the seeds. Chop up remaining zucchini to use in sauce. In a sauce pan, saute onion in olive oil until soft. Add garlic, followed by zucchini and tomato. Simmer and add in fresh herbs and season with salt and pepper. Add zucchini “noodles” to boiling water for a few minutes. Remove from heat and drain water. Top “noodles” with sauce and sprinkle with cheese. Serve hot.
Soft-boiled Egg1 eggSalt & pepper to taste 
Bring water to a gentle boil in a sauce pan. Carefully place egg in pan and cook for around 4 minutes for a runnier yolk. Remove from heat and run cold water over the egg for a few second so it’s easier to handle. Peel off the shell or carefully cut open with a knife. If you want more detailed information about boiling eggs, read this lengthy explanation.