Scrambled Eggs in Zucchini
by Editorial Staff
If you want something light, but at the same time tasty and original – try to cook mouth-watering scrambled eggs in courgette boats. Hollow halves of young zucchini, filled with eggs and parsley, are baked in the oven – a very correct and beautiful breakfast of eggs and vegetables!
Cook: 35 mins
Servings: 2
Ingredients
- Young zucchini – 360 g (2 pcs.)
- Eggs – 4 pcs.
- Fresh parsley – 3-4 sprigs
- Salt to taste
- Ground black pepper – to taste
- Water – 50 ml
Directions
- Prepare the required ingredients.
Zucchini is best chosen young and small in size – they are much softer than mature ones and they do not have hard seeds.
Such an original breakfast of zucchini is prepared very quickly, so it is best to turn on the oven in advance to warm up to 180 degrees.
- Wash the zucchini, cut the edges and cut them lengthwise into halves.
- Using a noisette spoon or a teaspoon, select the inner part from the zucchini halves to make boats.
- Place the squash boats in a baking dish.
- Season the courgettes with salt and pepper. Pour into the bottom of the mold about 50 ml of water (3-4 tablespoons).
- Place the zucchini dish in an oven preheated to 180 degrees and roast the zucchini for about 10 minutes.
- Then, without turning off the oven, take out the form with the zucchini and carefully beat the egg into each zucchini “boat”, being careful not to damage the yolks.
- Season the eggs with salt.
- Rinse the parsley, dry and chop finely with a knife.
- Sprinkle the zucchini and eggs with chopped parsley.
- Return the dish to the oven and bake the eggs for about 10 minutes.
- Unusual scrambled eggs in a zucchini are ready. Such scrambled eggs are most delicious hot.
Enjoy your meal!
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