Baked Eggs In Zucchini The Vegetarian Epicure Recipe

Ingredients for Baked Eggs In Zucchini The Vegetarian Epicure

• 2 medium zucchini
• Scallions
• 2 tablespoons butter
• 1 tablespoon olive oil
• Eggs
• Salt And Pepper

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.