Zucchini stew with baked eggs in mushrooms
Description
The recipe won't take much time. This hearty Italian dish is rich in protein and low in calories. Serve hot.
Instructions
- 1
Step 1
1. Finely chop the onion. Cut the zucchini into 4 pieces, then slice into 6 mm thick slices. Cut the mozzarella cheese. Heat oil in a large skillet over medium heat. Add the onion and cook for about 8 minutes, stirring occasionally, until it begins to brown at the edges. Add the garlic and red pepper. Cook, stirring constantly, for about 30 seconds, until fragrant. Add the zucchini and ½ teaspoon of salt, cook, stirring frequently, for about 10 minutes. Add the tomatoes and simmer uncovered until the mixture thickens, about 10 minutes. Season with salt and pepper.
- 2
Step 2
2. Meanwhile, preheat the oven to 200 degrees. Trim the stems off the mushrooms and use a spoon to scrape out the insides of the caps. Place the caps on an oiled baking sheet, spaced 1 cm apart. Bake for 8 minutes. Turn the caps over and bake for another 8 minutes, until soft and slightly wrinkled. Crack the eggs into a bowl.
- 3
Step 3
3. Place the baked mushroom caps on top of the stew. Crack an egg into each mushroom cap and season with salt and pepper. Cook for 10 minutes, until the egg whites become opaque.
- 4
Step 4
4. Sprinkle with mozzarella cheese, place the skillet in the oven, and bake for 5 to 8 minutes, until the cheese is melted. Sprinkle with chopped basil and serve immediately.