How to Eat Zucchini for Breakfast

These dishes don't taste like a giant plate of vegetables, we promise.

Your garden, your neighbor's garden, your produce section — no matter where you're getting your fresh vegetables these days, you're likely seeing an abundance of zucchini. And even if you love zucchini more than anything in the world (there must be someone out there who does, right?), there's a good chance you'll tire of it on the dinner table every single night.

There's no reason to limit zucchini to side dish territory, though. Heck, you don't even need to wait until dinner to eat that produce haul.

That's right: You can eat zucchini for breakfast. And it's way more amazing than you imagine.

The Pioneer Woman's Zucchini Bread Waffles are filled with grated zucchini and carrots, so they'll give you a head start on your veggie quota first thing in the morning. But they're just as sweet and fluffy as classic buttermilk pancakes. And you absolutely can't pass up her maple-infused cream cheese syrup.



Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

Quick breads are great because they're easy to make — no kneading or rising! — and they come in quite handy when you've got excess produce in the kitchen. This zucchini bread is no exception. Apple butter gives it added moistness, and toasted walnuts give it a healthy crunch. Although it's sweet enough to eat for dessert, we see no reason not to pair a slice with a big cup of coffee in the morning.

For those of you who prefer a more savory breakfast route, how about a Potato and Zucchini Frittata? This dish packs a whopping 18 grams of protein per serving and plenty of vitamins and nutrients, thanks to the grated zucchini, cubed potatoes and chopped cilantro. Sprinkled with queso fresco and crumbled turkey bacon, these frittata slices are hearty enough to make anyone forget they're healthy.

Trisha Yearwood's 5-star zucchini bread comes with a coconutty surprise, which adds welcome texture and a fun flavor twist. We're sure the sweet maraschino cherries inside will inspire smiles at the breakfast table too. Perhaps the best part about this recipe, though, is that it makes two loaves: one to enjoy now and one to save in the freezer for those crazy back-to-school mornings.



Food stylist: Anne Disrude Prop Stylist: Pamela Duncan Silver,Food stylist: Anne DisrudeProp Stylist: Pamela Duncan Silver

Photo by: Con Poulos

Con Poulos

Skillet Eggs with Squash is a cheesy, protein-packed dish to start the day — and, made with six medium zucchini or squash, it'll definitely put your bounty to good use. Save this recipe for a peaceful weekend, when you have plenty of time to kick back with a second cup while your grated veggies drain. Once they're ready, saute and bake your way to a one-pan breakfast you'll be dreaming about long after zucchini season has ended.

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