Baked Eggs In Zucchini The Vegetarian Epicure Recipe

Elevate your breakfast or brunch with these elegant and flavorful baked eggs nestled in tender zucchini boats. A touch of labor-intensive, but the result is pure deliciousness! This recipe is easily customizable – top with a rich hollandaise, creamy mornay, or tangy bearnaise sauce for an extra special touch.

Prep Time 25 mins

Cook Time 40 mins

Calories 398.4 kcal

Protein 40g

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Baked Eggs In Zucchini The Vegetarian Epicure

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Baked Eggs In Zucchini The Vegetarian Epicure

2 medium zucchini, grated
2 scallions, chopped (about 1/4 cup)
2 tablespoons butter
1 tablespoon olive oil
6 large eggs
2 teaspoons salt (plus a pinch for each egg) and 1/2 teaspoon freshly ground black pepper (plus a pinch for each egg)

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How to Make Baked Eggs In Zucchini The Vegetarian Epicure

Bring 6 large eggs to room temperature.
Preheat oven to 350°F (175°C).
Wash 2 medium zucchini thoroughly.
Coarsely grate the zucchini using a box grater.
Place grated zucchini in a colander and toss with 2 teaspoons of salt. Let sit for 5-10 minutes to draw out excess moisture.
Gently squeeze handfuls of zucchini to remove excess water. Place on paper towels to drain completely.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add 2 chopped scallions (about 1/4 cup) and sauté until almost tender (about 3-5 minutes).
Increase heat to medium-high. Add the squeezed zucchini, 1/2 teaspoon freshly ground black pepper, and sauté for 8-10 minutes, stirring frequently.
Remove from heat and set aside.
Butter 6 small oven-safe ramekins or individual casseroles.
Divide the zucchini mixture evenly among the ramekins, creating a shallow well in the center of each.
15-20 minutes before serving, carefully crack one egg into each well.
Sprinkle each egg with a pinch of salt and pepper.
Bake for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny.
If desired, top with your favorite sauce (hollandaise, mornay, bearnaise) immediately after removing from the oven and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

63g

Fat

48g

Carbs

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Breakfast & Brunch Lunch European French Mediterranean Healthy Vegetarian Gluten Free Keto Summer Recipes Baking

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Frequently Asked Questions

How long does it take to make Baked Eggs In Zucchini The Vegetarian Epicure?

Baked Eggs In Zucchini The Vegetarian Epicure takes about 65 minutes from start to finish — roughly 25 minutes to prepare and 40 minutes to cook.

How many calories are in Baked Eggs In Zucchini The Vegetarian Epicure?

Baked Eggs In Zucchini The Vegetarian Epicure has approximately 398.4 calories per serving, with about 40 g protein, 6 g carbohydrates and 43 g fat.

What ingredients do I need for Baked Eggs In Zucchini The Vegetarian Epicure?

The key ingredients for Baked Eggs In Zucchini The Vegetarian Epicure are Zucchini, Scallions, Butter, Olive Oil, Eggs, Salt And Pepper. See the full list with measurements above.