Preheat oven to 425F. Heat 2 tablespoons butter in a large, heavy skillet. Add zucchini and garlic. Cover and cook over low heat for 3 minutes, or until zucchini softens, stirring occasionally.
Add tomatoes, thyme, salt, and pepper. Bring to a boil. Cook, uncovered, over medium heat for 10 minutes or until tomatoes soften, stirring often. Taste and adjust seasoning.
Butter four individual 6" shallow baking dishes or a shallow 5-cup baking dish. Melt remaining butter.
Divide zucchini mixture among dishes. With spoon, make a hollow in center of mixture in each small dish, or make 4 hollows in large dish--each large enough to contain 1 egg. Break and egg carefully into each hollow. Spoon 1 tablespoon melted butter over each egg and sprinkle egg whites evening with grated cheese.
Bake eggs about 7-9 minutes, until white are just set and yolks are still soft--or until they are done to your taste. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 197 (82%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 12.3g||62 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 231.9mg||71 %|
|Sodium 208.7mg||7 %|
|Potassium 342.1mg||9 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.1g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 239
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