Masonic Croutons

Our family loves zucchini so much that they would eat them for breakfast, lunch and dinner. For a long time, I could not imagine how to serve zucchini for breakfast until I came across this recipe for Masonic toast. These croutons with fried zucchini, tomatoes, and cheese have taken root in our family for a long time! And even if the fried zucchini in their original form had already refused to eat, they went off with a bang as part of these croutons!

Summary

Ingredients

• Bread “Brick” or toast – 1 pc.
• Young zucchini – 1 pc.
• Egg – 1 pc.
• Milk – 50 ml
• Wheat flour – 50 g
• Garlic – 2 cloves (to taste)
• Tomatoes (small) – 3 pcs.
• Hard cheese – 50 g
• Parsley – 2 sprigs
• Dill greens – 2 sprigs
• Salt – 0.25 teaspoon (to taste)
• Vegetable oil – 3 tbsp

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Instructions

1. Rinse the zucchini and peel if the skin is damaged. Cut the zucchini into small slices.
2. Beat the egg with salt using a fork, then stir in the milk to make an egg wash.
3. Dip the zucchini slices into the egg wash, then roll in flour to coat all sides.
4. Heat 2 tbsp vegetable oil in a skillet over medium-low heat. Fry the coated zucchini for 5 minutes on each side until tender. Transfer to paper towels to drain.
5. Cut the bread into 1 cm thick slices.
6. Heat the remaining vegetable oil in the skillet over medium heat and fry the bread slices for 2 minutes on each side until golden.
7. Cut the tomatoes into slices. Grate the cheese on a coarse grater. Peel the garlic and chop finely.
8. Place 3 zucchini slices on each bread crouton.
9. Sprinkle the chopped garlic over the zucchini.
10. Top each crouton with 3 tomato slices.
11. Sprinkle the grated cheese over the top.
12. Garnish with dill and parsley sprigs.
13. Serve with tea or coffee.

Bon Appetit!