Tortellini With Squash Egg and Breadcrumbs
Ingredients
- 12 ounces refrigerated cheese tortellini
- 3 tablespoons extra-virgin olive oil, divided
- 3 ½ cups chopped zucchini
- 1 garlic clove, minced
- 2 tablespoons white wine vinegar
- ¾ teaspoon kosher salt
- 4 large eggs
- ½ small baguette, torn into pieces and toasted
- ½ teaspoon black pepper
- ½ ounce parmesan cheese, finely grated (about ¼ cup)
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