Baked Eggs In Zucchini The Vegetarian Epicure

A little labor-intensive, especially if serving topped by a sauce, but just delicious. hollandaise, mornay, bearnaise all are possibilities.

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.

Saut until almost tender.

Turn heat to medium high.

Add zucchini and some freshly ground pepper and saut 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.

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 350f.

The white should be completely set and the yolk still a little soft inside.

If upg.

zucchini, scallions, butter, olive oil, eggs, salt and pepper