Baked Eggs In Zucchini The Vegetarian Epicure Recipes

ZUCCHINI EGG BAKE

Steps:

• In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

BAKED EGGS IN ZUCCHINI (THE VEGETARIAN EPICURE)

Steps:

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

BAKED EGGS WITH ZUCCHINI RAGOûT

Steps:

• Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Preheat oven to 400°F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.
• Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.

ZUCCHINI FRITTERS

Steps:

• For soy dipping sauce:
• Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
• For fritters:
• Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.
• Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate; season with salt. Serve with soy dipping sauce.
• DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.