Best Scrambled eggs in zucchini

If you want something light, but at the same time tasty and original - try to cook mouth-watering scrambled eggs in courgette boats. Hollow halves of young zucchini, filled with eggs and parsley, are baked in the oven. Nice and "correct" breakfast of eggs and vegetables!

Ingredients

• Young zucchini - 360 g (2 pcs.)
• Eggs - 4 pcs.
• Fresh parsley - 3-4 sprigs
• Salt to taste
• Ground black pepper - to taste
• Water - 50 ml

Directions

1. Prepare the required ingredients.
2. Zucchini is best chosen young and small in size - they are much softer than mature ones and they do not have hard seeds.
3. The dish cooks very quickly, so it is best to turn on the oven in advance to heat up to 180 degrees.
4. Wash the zucchini, cut along the edges and cut lengthwise into halves.
5. Using a noisette spoon or a teaspoon, select the inner part from the zucchini halves to make the boats.
6. Place the squash boats in a baking dish.
7. Season the courgettes with salt and pepper. Pour into the bottom of the mold about 50 ml of water (3-4 tablespoons).
8. Place the zucchini dish in an oven preheated to 180 degrees and roast the zucchini for about 15 minutes.
9. Rinse the parsley, dry and chop finely with a knife.
10. Without turning off the oven, take out the zucchini dish and carefully beat an egg into each zucchini boat, being careful not to damage the yolks.
11. Salt.
12. Sprinkle with chopped parsley.
13. Return the mold to the oven and bake the eggs in the zucchini for about 10 minutes (so that the white is completely set and the yolk remains semi-liquid).
14. Unusual scrambled eggs in a zucchini are ready. Such scrambled eggs are most delicious when hot.
15. Bon Appetit!