| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 50 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 pounds (6 medium) summer squash and/or zucchini
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced, white and green parts separated
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 6 large eggs
- 1/2 cup grated pepper jack or sharp white cheddar cheese
Instructions
- Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
- Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
- Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.
- Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.
Nutrition Facts
| Calories | 209 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 227 milligrams |
| Sodium | 258 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 3 grams |
| Protein | 12 grams |
| Sugar | 6 grams |
Reviews
Great vegetarian recipe and a terrific way to use garden zucchini! Wonderful flavor and done in minutes. For us, I use four eggs and it makes two dinner size servings.
Really quick and easy. I used cilantro and cumin in place of nutmeg and parsley. ZERO added salt besides what was used on the zucchini. I poached our eggs while the rest baked in the oven.
Be careful with the cheese!!!!!!!
Look for one that has “microbial enzymes” and not ren·net
(curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese)
Absolutely delicious and the perfect size for a light meatless dinner. Didn’t have cheddar so substituted some leftover queso fresco with a touch of Parmesan and it melted beautifully. Like the others I’d recommend watching the salt, particularly if you’re using a salty cheese like Parmesan. Will definitely make again!
This is one of my favorite recipes of all time! It’s a house favorite. Especially when paired with maple pepper bacon. I’ve been making this for years. It’s so easy, the payoff is great, and it’s almost as good as leftovers. It’s tough to beat that!
How can a recipe that has both eggs and cheese be considered vegetarian? True vegetarian dishes contain no animal products in them.
I didn’t use the butter, don’t need it! I might try using other seasonings next time, any suggestions?
Delicious! My husband was skeptical but loved it too. The serving numbers are off – I cooked 4 eggs which served two for a light dinner. I kept all other quantities the same and it was plenty. I just think if you are serving this as even a light meal it should be two eggs per serving.
This is really good, easy to make and delicious. (Use your food processor to shred the squash to save a bunch of time. I used 3 summer squash and 3 zucchini and only four eggs (to serve 4 people. Although, despite it being very good, there is no way this would ever serve 6 people, it was even a little light for 4 people.
Made this for dinner and was very tasty! I used a Welch white cheddar cheese which was scrumptious. I am having trouble getting the whites to bake fully without cooking the yokes as well. I did not need to rinse the salt off of the zuch/squash after draining, but I did not add any later either. Just a good bit of crushed black pepper. I am not sure why the butter under the eggs is necessary, so next time I will try without. The zuch/squash mixed should be cooked on the stove top before it goes into the oven, so undercooking the zuch should not be a problem.