Lower-fat Zucchini Shirred Eggs Baked in Ramekins

Shirred eggs are delicious and creamy on their own, but they are a little on the bland side. Just eggs baked in cream, basically. So, I decided to experiment with adding produce from our garden. I tried Swiss chard, spinach – but honestly, they were nothing to write home about. Then, I thought about slicing zucchini into paper-thin planks and use them like you would a leafy green to cradle the eggs. This was the winner by a landslide!

The roasted zucchini adds a subtle garden freshness to the eggs and dairy, and improves on the one-note flavor of the baked eggs. I also healthified it even more by using lower fat dairy than is usually called for – and a teaspoon of half and half instead of a tablespoon of cream.

In the early ’70s, I remember laughing out loud the first time I heard of a thing called “Zucchini Bread.” WHat?! Zucchini in Bread?! Absurd. Ridiculous. And then I tasted it. I was in shock for days. And  I never looked at zucchini the same way again.

This recipe is one of those recipes. You will look at zukes in a different way.

If you need to get rid of some zucchini, I highly recommend baking it with some eggs. And what the heck, you could even serve it as a Meatless Monday entree!

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