Starting Sunday with a Zucchini Tomato Oven Bake Breakfast

20251116 #breakfastdiary day 1563, 2°C/cloudy There's a certain intangible joy people call 'Sunday.' The feeling of fruit hidden inside a rolled-up roll cake, or the crunch of biting into an apple. The moment water sprays out from a sprinkler on a lawn. Sitting in a cool café eating a refreshing yogurt cake. Watching endless sheets of rain fall. The feeling of Sunday, whenever it comes back around. Even within Monday, we keep searching for Sunday-like moments. (@achimdal.books, Achimdal Editorial Team, A Summer Dictionary) If that's the feeling of spending such a Sunday, then it's surely something like watching sand slip through your fingers the very moment you thought you'd grasped a whole handful of it. Approx. 382kcal Zucchini Tomato Oven Bake, starting my Sunday breakfast

1/2 zucchini, olive oil, 2 eggs, 1T mozzarella cheese, 1t salt, a pinch of pepper, 1t mixed herbs, (tomato sauce) 3 cloves garlic, 1/4 red onion, 2 tomatoes

1. Slice the zucchini lengthwise to get round shapes, sprinkle with salt, and let it sit for about 10 minutes. 2. I need tomato sauce but don't have any, so I make it. Heat olive oil in a pan, add chopped red onion and garlic and sauté, then pour in canned tomatoes. Add salt, pepper, and herbs and simmer gently. 3. Meanwhile, beads of water have formed on the zucchini. Wipe it dry, heat olive oil in a pan, and pan-fry on both sides. 4. Line a baking dish with parchment paper and layer the zucchini from step 3, the tomato sauce from step 2, and mozzarella cheese. Repeat to build 3 layers, then pour beaten egg over the top. Bake in a 180°C oven for 30 minutes.