This recipe from Laura Timmerman of Sweet Morning Farm comes together quickly and is a great way to use up some of summer's zucchini glut. For a more elegant presentation, after you've cooked the zucchini and onion in the first step, transfer the mixture to individual casseroles or plates and proceed with the rest of the recipe. Drizzle some heavy cream or sprinkle grated cheese over the tops of the eggs before baking as a substitute for the hollandaise sauce.
2 tablespoons olive oil or butter
1/2 red onion, thinly sliced
2 cups shredded zucchini, about 1 pound
Coarse salt and fresh ground pepper
Preheat oven to 350°. Heat 8- or 10-inch oven-safe skillet on medium-high heat with olive oil or butter. Sauté the red onion until tender, then add shredded zucchini and cook until it starts to wilt. Take skillet off heat. Season with salt and pepper.
With the back of a large spoon, make indentations into the zucchini, 1 for each egg.
Crack an egg into each indentation and bake in oven until eggs are set to your taste, about 10 minutes for runny yolks, 15–20 minutes for hard yolks.