Recipe for Italian Zucchini with Eggs made in the oven

2 medium zucchinis, cut into thin slices
3 eggs
2 garlic clovesOlive oil as needed
1 sachet of tomato sauce
Salt and black pepper to taste
Cherry tomatoes for garnish

Saute the garlic in 2 tablespoons of oil, add the tomato sauce.
Let it simmer on low heat for 5 minutes. Turn off and book.
In a refractory, place a layer of the zucchini slices.
Sprinkle with salt and pepper and cover with half of the tomato sauce.
Make another layer with the remaining zucchini, season with salt and pepper.
Spread the other half of the sauce and garnish with cherry tomatoes.
Cover the refractory with aluminum foil.
Bake in a preheated oven at 180º C for + or – 30 minutes (check that it is cooked Al dente).
Remove from the oven, place the 3 whole eggs (1 to 1), cover again with aluminum foil (I left the paper very fluffy so it doesn’t stick to the eggs).
Return the refractory to the oven until the eggs are cooked.
Remove from the oven, drizzle with more oil and serve.
– Accompany with mashed potatoes and minced meat prepared to taste
– Use a deep refractory, so that the sauce does not leak.

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