Ingredients
- 2 medium-sized courgettes (zucchini)
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (such as parsley or basil), chopped (optional)
- Grated cheese (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the courgettes in half lengthwise and scoop out the center to create a little boat for the egg (you can save the scooped-out bits for another recipe like stir-fry or soup).
- Drizzle the olive oil over the courgette halves and season with garlic powder, salt, and pepper.
- Place the courgette halves on a baking sheet, cut side up, and carefully crack an egg into the center of each.
- Bake in the oven for about 12-15 minutes, or until the egg white is set but the yolk is still runny (or longer if you prefer the yolk more cooked).
- Optional: Sprinkle with fresh herbs and grated cheese right before serving.
- Serve hot, and enjoy your unique and delicious egg-stuffed courgettes!
Feel free to adjust the seasonings or add other toppings like crumbled feta or a sprinkle of chili flakes for extra flavor.