Zucchini baked with tomatoes and egg

Bake such a simple and tasty dish of zucchini, tomatoes and eggs in portion molds, and serve to the festive table with greens.

Ingredients

• Butter - 1 tbsp. l.
• Medium-sized zucchini - 2 pcs.
• Tomatoes (cut into circles) - 2 pcs.
• Large eggs - 2 pcs.
• Egg yolks - 2 pcs.
• Whipping cream - 45 g (3 tablespoons)
• Tomato sauce - 15 g (1 tbsp.)
• Fresh basil leaves (finely chopped) - 20 g (2 tsp)
• Salt and ground black pepper to taste
• Salad leaves for serving

Directions

1. Turn on the oven to preheat to 180 degrees. Lubricate 4 portion heat-resistant molds with butter. Cut the zucchini into slices. Place the circles in a double boiler or colander and steam for about 4-5 minutes. Dry the zucchini with paper towels, and then put in prepared heat-resistant molds, alternating with tomato slices.
2. In a small bowl, whisk together the tomato sauce, cream, eggs, basil, and spices. Pour the contents of the molds with this mixture. Place the molds in a deep baking dish and fill it with water so that it reaches the middle of the molds. Place the baking sheet in the preheated oven and bake the zucchini and tomatoes for about 20-30 minutes.
3. Let the dish cool in the molds for about 5 minutes, then run the edge of the knife along the edge and carefully transfer the dish to a serving plate. Serve the zucchini tomato dish immediately, topped with lettuce.