Baked Eggs in Zucchini

Recently, I got together with a group of old friends for brunch. One of my favorite passtimes is a healthy combination of eating and being with friends. I love going to others’ homes and watching them entertain. I always see it as a great learning experience with different ideas to pick up. I have never seen eggs prepared this way very. The best part is that they’re healthy and absolutely delicious! Thank you Sarah.

4 Pounds of Zucchini
4 Shallots Chopped (about 1/2 Cup)
2 Tablespoons of Butter
2 Tablespoons of Olive Oil
6 Eggs
salt and pepper
Preheat Oven 350

Wash the zucchini and grate it all. In a large bowl toss with a little bit of salt about 2 teaspoons to help remove the moisture from the zucchini, let sit for about 5 minutes and drain water and pat dry. In a frying pan heat olive oil and butter and cook the shallots for about 2-3 minutes and then add zucchini and saute for about 5-8 minutes.
Use either a larger casserole dish about ten inches in diameter or six smaller casserole dishes. Push zucchini mixture into dish and dig out six holes. Crack one egg into each hole (salt and pepper) and bake for about 20 minutes. I think this was great on its own but they were also served with a Hollandaise sauce.