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    You are in: Home / Recipes / Baked Eggs in Zucchini (The Vegetarian Epicure) Recipe
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    Baked Eggs in Zucchini (The Vegetarian Epicure)

    Baked Eggs in Zucchini  (The Vegetarian Epicure). Photo by BarbryT

    1/5 Photos of Baked Eggs in Zucchini (The Vegetarian Epicure)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    BarbryT's Note:

    A little labor-intensive, especially if serving topped by a sauce, but just delicious. Hollandaise, Mornay, Bearnaise all are possibilities.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Take 6 large eggs from frig to bring to room temperature.
    2. 2
      Preheat oven to 350 degrees F.
    3. 3
      Wash zucchini. Coarsely grate them. Toss zucchini shreds with 2 t salt and let it rest for 5 to 10 minutes.
    4. 4
      Take handfuls, squeezing gently to remove all excess water and pile on paper towels to drain.
    5. 5
      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.
    6. 6
      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.).
    7. 7
      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.
    8. 8
      The white should be completely set and the yolk still a little soft inside.
    9. 9
      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.

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    Ratings & Reviews:

    • on March 28, 2009

      35

      Not sure why this didn't turn out as well for me as for the other reviewers. Rather than squeezing out the zucchini, I drained it for the resting period in a colander in some cheese cloth. Then I just wrung out the cloth and drained the zuccini on a towel. (Hate to use paper towels!). It was definitely OK, but not sure I would do it again. Just not great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2009

      45

      These were mighty tasty, I tried with ranch dressing and then with grated parmesan cheese. This lost one point due to my aversion to having to wring out water from the grated zucchini (I am very sensitive to "hassle factor".) I think the salt should be included with the ingredients. But this recipe tasted Mah-vel-ous! Thanks for posting this recipe, BarbryT! Made for Top Favorites of 2008 Tag, based on Sharon123's recommendation.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2008

      55

      Yum! I too scaled the recipe down to 1 egg and wished I had made more! I will make this again, with one of the recommended sauces. Thanks for posting this. Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Baked Eggs in Zucchini (The Vegetarian Epicure)

    Serving Size: 1 (370 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 398.3
     
    Calories from Fat 253
    63%
    Total Fat 28.1 g
    43%
    Saturated Fat 9.7 g
    48%
    Cholesterol 392.3 mg
    130%
    Sodium 260.7 mg
    10%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 6.4 g
    25%
    Sugars 15.8 g
    63%
    Protein 20.2 g
    40%

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