Baked Eggs In Zucchini Recipe

4 from 1 ratings

Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 re-print of the classic two-volume collection The Vegetarian Epicure.

Servings

servings

Ingredients

4 pound zucchini
2 tablespoon butter
2 tablespoon olive oil
6 eggs
hollandaise sauce
salt and pepper
2 scallions, chopped

Directions

Wash the zucchini carefully, scrubbing lightly under water, but don't peel them. Grate all the zucchini coarsly. In a large bowl, toss with 2 teaspoons salt, and let it rest this way for about 5 minutes. Take out the zucchini by handfuls, squeexing it gently to remove all excess water, and pile it on paper towels to drain. Zucchini prepared this way does not become a soft, stewy affair when it is cooked. Meanwhile, take 6 eggs from the refrigerator so they reach room temperature before using and preheat oven to 350º.
Now heat the butter and olive oil in a large skillet, and add to it the chopped scallion. After a few minutes, add the zucchini and some fresh-ground black pepper, and saute it over a medium-hot flame for about 8 to 10 minutes, sturring almost constantly.
Butter 6 small, individual casseroles. divide the zucchini between them and make a shallow hollow in the center of each one.
About 15 to 20 minutes before you want to serve this dish, break one egg carefully into each little casserole of zucchini: it should just fit into the hollow place. Sprinkle the eggs with a little salt and grate of black pepper. Bake them for about 15 minutes at 350º degrees. The white should be completely set and the yolk still a little soft inside.
Spoon some hot Hollandaise sauce over each egg when you take them out of the oven and serve immediately.
Prepared this way, the Baked Eggs in Zucchini makes a very nice first course. If it is meant to carry the meal, double the recipe — using slightly larger oval dishes — and put 2 eggs in each serving.