Ingredients
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4
-
3 - 4
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2
-
2
-
6
-
-
-
-
-
-
-
-
-
-
Directions
Baked Eggs in Zucchini (The Vegetarian Epicure), A little labor-intensive, especially if serving topped by a sauce, but just delicious Hollandaise, Mornay, Bearnaise all are possibilities , I love eggs and have made many omelets filled with veggies like onions, peppers, tomatoes, asparagus, and spinach This is my first time combining eggs and zucchini I enjoyed this egg dish much more than an omelet because, unlike an omelet, baking the eggs preserves the creaminess of their yolks Initially, four pounds of zucchini seemed like a lot but it cooked down to a much smaller amount Grating the zucchini with my food processor grater blade made prep so quick and easy I added six scallions for extra onion flavor This recipe is very versatile Instead of six servings for breakfast, I made two servings for lunch with three eggs per person I prefer it without a sauce, but if I were entertaining company, I love the hollandaise option for a refined flair Likewise, a selection of toppings like cheddar or parmesan cheese, sour cream, salsa or marinara would offer low effort options Thank you, BarbryT, for a delicious recipe with a sophisticated presentation!
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Steps
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1
Done
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Take 6 Large Eggs from Frig to Bring to Room Temperature. |
|
2
Done
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Preheat Oven to 350 Degrees F. |
|
3
Done
|
Wash Zucchini. Coarsely Grate Them. Toss Zucchini Shreds With 2 T Salt and Let It Rest For 5 to 10 Minutes. |
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4
Done
|
Take Handfuls, Squeezing Gently to Remove All Excess Water and Pile on Paper Towels to Drain. |
|
5
Done
|
Heat the Butter and Olive Oil in a Large Skillet Over Medium Heat. Add the Chopped Scallion. Saut Until Almost Tender. Turn Heat to Medium High; Add Zucchini and Some Freshly Ground Pepper and Saut For 8 to 10 Minutes, Stirring Almost Constantly. Remove from Heat. |
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6
Done
|
to Serve as a Starter, Butter 6 Small Individual Casseroles or Ramekins. Divide the Zucchini Among Them and Make a Shallow Hollow in the Center of Each One. (if It Is Meant as a Main Dish, Use Slightly Larger Oval Oven-Safe Dishes and Make Two Hollows in Each.). |
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7
Done
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15 to 20 Minutes Before You Want to Serve, Break One Egg Carefully Into Each Little Hollow. Sprinkle the Eggs With a Little Salt and Pepper. Bake Them For About 15 Minutes at 350f. |
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8
Done
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the White Should Be Completely Set and the Yolk Still a Little Soft Inside. |
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9
Done
|
If Upgrading the Dish :-) by Using Hollandaise or Another Sauce, Spoon Sauce Over Each Egg When You Take Them Out of the Oven, and Serve Immediately. |
