Beautiful Brunch Recipe
I was walking around the farmer’s market the other day and saw these cute new vegetables (at least to me they were new). They are called 8-Ball zucchini and come in a variety of sizes. I picked a couple up figuring I would create a recipe with them. But, nothing came to me . . . and they sat in my refrigerator mocking me. The next day my husband informed me we were having company for brunch on Sunday and all of a sudden I knew just what to do with the 8-Ball zucchini.
They made a beautiful brunch presentation. Our guests enjoyed them and were surprised they could eat the whole zucchini. This recipe has been so loved in our house that I’ve tweaked the recipe. I chopped up cooked turkey bacon inside the zucchini, switched the cheese to feta, and once I used regular chopped tomatoes in the recipe. I hope you have some fun with this amazing brunch recipe too!
- 2 cloves garlic, minced
- 4 Tbsp. onion, minced
- 2 small to medium 8-ball zucchini
- 1 tsp spicy infused olive oil
- Sea salt
- White pepper
- 1-2 tsp. butter
- 18-20 small grape tomatoes
- 2 Tbsp. raw sharp cheddar, shredded
- 2 eggs
- Fresh basil (optional)
- Preheat oven to 375 degrees.
- Mince garlic and onions. Allow to sit for 5-10 minutes.
- Cut ½ inch from the top of the zucchini to make a “cap”. Scoop out the insides using a melon baller, saving top and flesh.
- Brush the inside of the zucchini with the olive oil.
- Season with salt and pepper.
- Bake zucchini and tops for 15 minutes or until fork tender.
- While zucchini is baking heat skillet to medium high. Add butter and sauté onions, zucchini balls, and tomatoes until tender.
- Add garlic and sauté for another minute. Season with additional salt and pepper to taste.
- Spoon the mixture into the 2 baked shells. Add cheese.
- Gently crack one egg on top of the mixture.
- Bake the filled zucchini until the eggs are set, about 15-20 minutes.
- Garnish with basil and place cap on top.
Makes 2 servings