Braised zucchini with lemon and garlic

Served with eggs, bread and goat's cheese, this makes a great breakfast or brunch.

Credit: Barossa Gourmet with Justine Schofield

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 eggs
• ¼ cup extra virgin olive oil
• 2 garlic cloves, bruised
• 3-4 small-medium zucchini, cut into 2-3 cm pieces
• 2-3 squash, cut into cubes
• Juice of ½ lemon
• Salt and pepper
• 2-3 springs parsley, stems finely chopped, leaves sliced
• Crusty bread and goat’s cheese, to serve

Instructions

1. To boil eggs, bring a saucepan of water up to the boil and carefully lower the eggs. Cook for 7 minutes or to your liking. Refresh under cold running water and peel.
2. Heat oil in a sauté pan and add the garlic, zucchini, squash, lemon juice and salt and pepper. Cook for 2-3 minutes and then place the lid on to cook for a further 8-10 minutes to soften slightly. Add the parsley stems and leaves to the pan and fold through.
3. Portion the braised zucchini into shallow bowls, add goat cheese and top with the eggs. Serve with crusty bread.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.