I had the satisfaction of eating this zucchini cheese toast for breakfast this morning. But this open-faced, sandwich-like creation also would make a fabulous light lunch or dinner. It has all my favorite food groups: cheese, eggs, vegetables and bread. I found this gem of a recipe in Easy Vegetarian (Rylan Peters & Small) and made a few modifications.
Since I’m cooking for one, I cut the recipe in half (1/2 large egg = 2 tablespoons). I placed my zucchini mixture atop slices of no-knead bread in a hurry and broiled it until it was golden and crusty. To add a British spin to my morning, I placed slices of Roma tomatoes, drizzled with oil oil and sprinkled with salt and pepper, under the broiler as well.
What a lovely way to start my Friday.
Zucchini-Cheese Toast
4 hunks/slices of bread, lightly toasted
2 zucchini, grated
1 1/3 cups shredded, sharp cheddar
2 tablespoons, diced sweet onion
1 large egg, beaten
2 dashes Worcestershire sauce
Salt and pepper to taste
Instructions
Preheat oven to a 500° broil. Drain excess moisture from grated zucchini (I rolled mine up in an absorbant towel). Combine zucchini, cheddar, onion, egg, Worcestershire, salt, and pepper. Top toasted bread with zucchini mixture, and place under broiler until golden.
Serves 2 for a main course or 4 as a side or appetizer