Today I figured that it’s been a really long time since our last foodie post and I decided to upload the photos I took of my most recent culinary creations. This recipe is vegetarian and I think it’s the perfect choice for a delicious weekend brunch. The round zucchini was an impulse buy
(yes, I also buy food on impulse, as well as clothes), I thought it looked so cute on the supermarket shelf that I just had to take it home, without knowing how to cook it. After a bit of online research I decided to follow this recipe
and adapt it a little, because all the other ones had meat or rice as ingredients and I really wanted something light & summery.
I cut off the stem of the round zucchini, scooped out the interior and then I brushed the inside with a little olive oil and I popped it in the oven, on a baking sheet, for about 15 minutes. In the meantime, I diced the zucchini flesh, half a red bell pepper and a small tomato (peeled) and I cooked these in a pan with some olive oil, garlic, salt , pepper and fresh basil until tender.
After removing the zucchini from the oven, I filled it with the cooked veggies, added some cheese (I used goat cheese, but I guess you could use whatever cheese you like) and then I cracked a small fresh egg on top. Well, this is when it went a little wrong, I accidentally broke the yolk, as you can see in the image above and unfortunately I only had one chance to get it right as I had bought only one zucchini. But it doesn’t look too bad, does it?
After filling it, pop it in the oven again for another 15-20 minutes, until the egg is set. I garnished it with a bit of the leftover vegetables, some cheese and fresh basil and served it warm. It was absolutely delicious!
And what a better desert than juicy watermelon, cut in a star shape, of course (use a cookie cutter).
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