ZUCCHINI EGG BAKE
"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports Kim Hafner of East Walpole, Massachusetts. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts :
ZUCCHINI AND EGG TART WITH FRESH HERBS
Store-bought puff pastry makes easy work of this colorful tart, adapted from "The Modern Cook's Year," a vegetarian cookbook by the British author Anna Jones. When you're rolling out puff pastry, thin flatbread or any other flattened dough, invert the baking sheet so you can unfurl the dough directly on it without the rim getting in the way of your rolling pin. Then parbake the tart without toppings first so that the base cooks through before it's slathered with crème fraîche, piled with a mess of vegetables and eggs, and returned to the oven to finish. (You'll want to bake just until the whites of the eggs start to look glossy and custardy, not firm.) Top with any torn, tender herbs you have on hand, like small parsley sprigs, chives, tarragon or dill, cut into quarters, and serve warm.
Provided by Alexa Weibel
Categories breakfast, brunch, pies and tarts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Beat one egg in a small bowl for egg wash.
- On an inverted baking sheet, unfold the puff pastry to lay it out flat. Cut the puff pastry into a 10-by-12-inch rectangle, rolling out and trimming excess as needed. Slice a 3/4-inch strip from the perimeter of the puff pastry from each of the four sides. Brush the remaining puff pastry with the egg wash then prick every few inches of the surface with a fork to prevent puffing. Place the pastry strips along the edge of all four sides to form a border that is raised like the edges of a picture frame, gently pressing to seal. Trim the excess and brush border with egg wash.
- On a second baking sheet, gently toss the zucchini and scallions with 1 tablespoon oil; season with salt and pepper. Transfer both baking sheets to the oven (the sheet holding the puff pastry should still be inverted) and bake until vegetables are softened and pastry is puffed and golden, removing the vegetables after 10 minutes and the puff pastry after 20 to 25 minutes. Press the pastry's puffed center gently with your fingertips to deflate.
- Stir the crème fraîche, mustard and lemon zest in a small bowl and season with salt and pepper. Working within the border, brush the mixture over the pastry. Halve the zucchini crosswise at an angle. Arrange the zucchini and scallions on the surface of the pastry, draping the zucchini on its side and reinforcing with the scallions to create four circular nests to hold the eggs.
- Crack each of the remaining four eggs into a small cup then transfer to a nest in the puff pastry. In a small bowl, toss the peas with the remaining 1 teaspoon oil and season with salt and pepper. Avoiding the eggs, sprinkle the tart with the peas. Bake until the egg whites are opaque and custardy and yolks are still runny, about 20 minutes. Season the eggs with salt and pepper and top with torn fresh herbs. Cut the tart into quarters and serve immediately.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 35 grams, Carbohydrate 53 grams, Fat 52 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 0 grams
SCRAMBLED EGGS WITH ZUCCHINI
These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 9
Steps:
- Grate the zucchini on the large holes of a box grater or in a food processor.
- Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
- Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED EGGS WITH ZUCCHINI RAGOûT
Categories Cheese Egg Onion Tomato Breakfast Brunch Bake Sauté Basil Zucchini Spring Healthy Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Preheat oven to 400°F. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes.
- Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
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.
Provided by BarbryT
Categories Breakfast
Time 40m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- 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. Sauté until almost tender. Turn heat to medium high; add zucchini and some freshly ground pepper and sauté 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. (If it is meant as a main dish, use slightly larger oval oven-safe dishes and make two hollows in each.).
- 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 350°F.
- The white should be completely set and the yolk still a little soft inside.
- If upgrading the dish :-) by using hollandaise or another sauce, spoon sauce over each egg when you take them out of the oven, and serve immediately.
Nutrition Facts : Calories 398.4, Fat 28.2, SaturatedFat 9.8, Cholesterol 392.4, Sodium 260.7, Carbohydrate 20.7, Fiber 6.5, Sugar 15.9, Protein 20.3
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