Forktionary

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
Rating 4.5 (6 Reviews)
Baked Eggs In Zucchini The Vegetarian Epicure 90

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. 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)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Eggs In Zucchini The Vegetarian Epicure? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Eggs In Zucchini The Vegetarian Epicure

  1. Bring 6 large eggs to room temperature.
  2. Preheat oven to 350°F (175°C).
  3. Wash 2 medium zucchini thoroughly.
  4. Coarsely grate the zucchini using a box grater.
  5. Place grated zucchini in a colander and toss with 2 teaspoons of salt. Let sit for 5-10 minutes to draw out excess moisture.
  6. Gently squeeze handfuls of zucchini to remove excess water. Place on paper towels to drain completely.
  7. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
  8. Add 2 chopped scallions (about 1/4 cup) and sauté until almost tender (about 3-5 minutes).
  9. Increase heat to medium-high. Add the squeezed zucchini, 1/2 teaspoon freshly ground black pepper, and sauté for 8-10 minutes, stirring frequently.
  10. Remove from heat and set aside.
  11. Butter 6 small oven-safe ramekins or individual casseroles.
  12. Divide the zucchini mixture evenly among the ramekins, creating a shallow well in the center of each.
  13. 15-20 minutes before serving, carefully crack one egg into each well.
  14. Sprinkle each egg with a pinch of salt and pepper.
  15. Bake for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny.
  16. 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

6g

Recipe Categories (Choose a category and find related recipes!)

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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Very Low Carbs Breakfast Main Dish Eggs Dairy Vegetables Vegetarian Eggs Dietary Low Sodium Low Calorie Low Carb Low In Something Squash Brunch