More is Better

I have a very talented cousin Cathy who is an organic farmer with her husband George in RI. We recently had the opportunity to stay with them and she sent me home with a bounty of fresh vegetables from her garden and eggs! Look at all these great home grown veggies... So we decided for a great farm fresh weekend breakfast with a lot of the ingredients she sent us home with... of course who doesn't love homemade hash browns with her red potatoes and onions. Then some really FRESH fried eggs! Yummy! Then a delish freshly sauted  'salsa' of her garden veggies to top our eggs with We don't eat like this every morning or even every weekend but this was a fabulous breakfast before a day of yardwork!

What a great alternative to pasta--and with tomatoes and zucchini in abundance how could I resist!! We loved it and all the fresh taste --my suggestion would be to use perhaps roma tomatoes and also smaller zucchini -- I used the fabulous ribbed zucchini my cousin had given me but think that a smaller one would have been less seedy. Also really let the sauce reduce-Kevin was hungry and we agreed it would have been better thicker. Also don't be tempted to add more olive oil to the zucchini--all the natural moisture will allow it to soften wilt on its own. I have altered the order that "The Chew" crew had made it in so that everything is ready pretty much together. Have ALL ingredients prepped and chopped before cooking. I halved this recipe for 2+ servings 12 tomatoes 1 onion (diced) 2 cloves garlic (sliced) crushed red pepper flakes (to taste) 4 medium zucchini 1/4 cup olive oil (separated) salt and freshly ground pepper (to taste) 1/2 cup basil (leaves only -...