Best Baked Eggs In Zucchini The Vegetarian Epicure Recipes

Baked Eggs in Zucchini (The Vegetarian Epicure) image

Provided by BarbryT

Categories Breakfast

Time 40m

Yield 3-6 serving(s)

Number Of Ingredients 6

Steps:

Take 6 large eggs from frig to bring to room temperature.
Preheat oven to 350 degrees F.
Wash zucchini. Coarsely grate them. Toss zucchini shreds with 2 t salt and let it rest for 5 to 10 minutes.
Take handfuls, squeezing gently to remove all excess water and pile on paper towels to drain.
Heat the butter and olive oil in a large skillet over medium heat. Add the chopped scallion. Sauté until almost tender. Turn heat to medium high; add zucchini and some freshly ground pepper and sauté for 8 to 10 minutes, stirring almost constantly. Remove from heat.
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.).
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 350°F.
The white should be completely set and the yolk still a little soft inside.
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.

Nutrition Facts : Calories 398.4, Fat 28.2, SaturatedFat 9.8, Cholesterol 392.4, Sodium 260.7, Carbohydrate 20.7, Fiber 6.5, Sugar 15.9, Protein 20.3

Baked Eggs with Zucchini Ragoût image

Yield Makes 4 servings

Number Of Ingredients 10

2 teaspoons olive oil
2 1/2 cups chopped onions
1 tablespoon minced garlic
1 pound medium zucchini, trimmed, cut into 1/2-inch pieces
1 28-ounce can diced tomatoes in juice
1/2 teaspoon dried crushed red pepper
1/4 cup chopped fresh basil
4 large eggs
1/2 cup grated low-fat mozzarella cheese
4 thin slices Italian bread, toasted

Steps:

Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
Preheat oven to 400°F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.
Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.