Zucchini Cocotte Eggs

Ingredients:

• 4 medium-sized zucchinis
• 4 large eggs
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh herbs (basil, parsley, and chives work well)
• Salt and pepper to taste
• Olive oil for pan

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut the stem of each zucchini and slice off a slight portion of one side, making a flat base. Using a spoon, scoop out most of the flesh from the center of the zucchini, leaving about a 1/4 inch shell. Set them aside.
3. In a mixing bowl, combine the zucchini flesh with grated parmesan cheese and chopped herbs. Salt and pepper to taste. Then, spoon the mixture cautiously into each zucchini shell.
4. Crack an egg into each zucchini shell’s mixture carefully. Then, place the zucchinis on a baking sheet and bake them in the oven for around 35-40 minutes, or until the egg is cooked through.
5. Remove from the oven and let cool for a few moments before serving.

Serving Suggestions:

These zucchini cocotte eggs make a lovely breakfast or brunch item. Serve them with toast and some fresh fruit on the side. They may also be served as a light lunch or dinner meal with a green salad.

Verdict:

This dish is both flavorful and visually appealing, with the egg nestled within the zucchini shell. The combination of herbs and parmesan cheese adds complexity to the overall flavor. Not to mention that they are also low in calories and high in nutritious value. You should definitely try these out!