Baked Eggs in Zucchini
This sounded good to me. The recipe is by TobeyToe.
Baked Eggs in Zucchini
5 points per serving makes 2 servings
2 cups zucchini (about 1 medium)
1/2 cup chopped onion
4 eggs (if you are not eating whole eggs, liquid egg should work fine here - you just won't have the runny yolks to sop up with your toast - unbuttered diet bread of course!) (8 points)
salt and pepper
1/4 cup shredded lite cheddar (optional) (2 points)
Grate zucchini coarsely (do not peel). In a large bowl, toss with 1 tsp of salt and let rest for about 5 minutes. Take out zucchini by handfuls, squeezing gently to remove all excess water, and pile it on paper towels to drain. Zucchini prepared this way does not become soft or stewy when it is cooked. Meanwhile take the eggs from the fridge so they reach room temperature.
Spray a non-stick skillet with cooking spray and cook chopped onion. After a few minutes add the zucchini and some fresh-ground pepper. Saute over med-high heat for about 8 minutes, stirring almost constantly.
Spray individual casseroles with non-stick spray. Divide the zucchini between them and make a shallow hollow in the centre of each one.
About 15 - 20 minutes before you want to serve, break 2 eggs carefully into each little casserole of zucchini (or pour in your liquid eqq replacement). Sprinkle eggs with salt and pepper to taste. Bake then for about 15 minutes (350 degrees). The whites should be completely set and the yolks still a little soft inside.
Sprinkle with grated cheese (if using) when you take them out of the oven and serve immediately.
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