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Egg Stuffed Rondini Squash

Name: Egg Stuffed Rondini Squash
Total time: 45 min
Yield: 4
Ingredients: 8 Zucchini (rondini squash); salt; freshly ground peppers; 4 Tbsps olive oil; olive oil (for the baking sheet); 8 eggs; 2 Tbsps freshly chopped Fresh herbs (such as chervil, thyme); 80 freshly grated Cheese (such as Emmentaler)

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Difficulty:

easy

Preparation:

20 min.

Preparation

ready in 45 mins

Ingredients

for

servings

Ingredients: 8 Zucchini (rondini squash); salt; freshly ground peppers; 4 Tbsps olive oil; olive oil (for the baking sheet); 8 eggs; 2 Tbsps freshly chopped Fresh herbs (such as chervil, thyme); 80 freshly grated Cheese (such as Emmentaler)

How healthy are the main ingredients?

olive oil Zucchini salt olive oil egg

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Preparation steps

Preheat the oven to 200°C (approximately 400°F). Grease a baking sheet with olive oil.

Wash the rondini squash and slice the tops off. Scoop out the seeds and place upright on the prepared baking sheet along with the tops. You may need to slice a bit from the bottom so it stays upright. Season with salt and pepper, drizzle with oil and bake until almost tender. Remove from the oven and place a beaten egg into each cavity. Season with salt, pepper and fresh herbs. Sprinkle with cheese and return to the oven for 10 minutes, until golden brown. Replace the tops and serve immediately.

Egg Stuffed Rondini Squash

Ingredients

Preparation steps

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