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
1 eight-ball zucchini
1 tablespoon fresh goat cheese
2 tablespoons tomato sauce
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!