Previous Post Next Post

Food

Brought to you by

Baked Eggs in Zucchini for Breakfast or Dinner!

By Kelsey Banfield |

Baked Eggs in Zucchini via Babble

Last spring we had some fun baking eggs in avocados. It was such a fun way to prepare breakfast! This week I picked up some small eight ball zucchini at the farmer’s market and had a blast replicating this awesome dish I saw on The Kitchn. I loved how the eggs baked in the zucchini “shell” and I was able to dip in bits of toast like my favorite egg and soldiers breakfast. I also sliced into the zucchini shell once I was done with the egg and enjoyed its delicious freshly roasted vegetable flavor. It was a wonderful, healthy breakfast that I am sure to keep making as long as our eight ball zucchini is available this summer!

Baked Eggs in Zucchini

adapted from The Kitchn

1 eight-ball zucchini

olive oil

kosher salt

1 tablespoon fresh goat cheese

2 tablespoons tomato sauce

1 egg

2 large basil leaves, finely chopped.

1. Preheat the oven to 375F.

2. Cut the stem off the top of the squash and hollow it out with a melon baller, leaving a 1/4-inch thick wall in the squash. Rub the inside and outside of the zucchini with a little bit of olive oil and add a sprinkle of salt and pepper to the inside. Place the squash on a baking sheet and bake for 15 minutes, or until just tender when speared with a fork.

3. Combine the scooped out zucchini with the tomato sauce in a pan over medium heat and stir until the squash is tender and cooked through. Remove it from the heat and stir in the goat cheese and basil. Scoop the mixture into the baked shell and crack the egg on top of it. Return to the oven and bake for about 15-20 minutes or until the egg is set.

4. Remove from the oven and enjoy!

 

More on Babble

About Kelsey Banfield

thenaptimechef

Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post