Zucchini And Pear Tomato Breakfast

• 2 tablespoons olive oil
• 1 cup zucchini, sliced into medallions
• 5-6 pear or cherry tomatoes, cut in half
• 1 teaspoon garlic, minced
• salt and pepper to taste
• 1 tablespoon finely chopped basil or any other fresh green herb
• grated parmesan cheese

1. Heat a cast iron skillet over medium and add the olive oil.
2. Add the zucchini medallions in a single layer if possible and let them sit for about 3-4 minutes before turning to get color on each side.
3. Add the garlic and tomatoes and saute for a few minutes longer until the tomatoes start to break down and cover the zucchini in their juices. You can help them along by smashing them with a spatula.
4. Add the basil and season with salt and pepper, then transfer to serving plate.
5. Top with egg(s) and finish with parmesan. Enjoy with a hunk of crusty bread!

olive oil, zucchini, pear, garlic, salt, basil, parmesan cheese

Taken from food52.com/recipes/37927-zucchini-and-pear-tomato-breakfast (may not work)