Zucchini Stuffed With Quail Egg. Poaching Eggs The Easy Way

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Add half of the oil to a skillet on medium heat. Cut the zucchini into 7- to 10-centimeter thick slices and cook for 4 to 5 minutes.

3. 3

   In another skillet, add the remaining oil and saute the onion and bell pepper for 5 minutes. Add the minced meat. Cook for another 5 minutes and set aside.

4. 4

   Once the zucchini are cooked, partially remove the insides using a melon baller, leaving a solid bottom in each.

5. 5

   Use a knife to open the quail eggs, being careful not to break the yolk.

6. 6

   Place 1 quail egg in each zucchini round, 6 in total.

7. 7

   Continue to fill with the minced meat.

8. 8

   Cover with grated Parmesan cheese and bake for 5 to 7 minutes until the cheese melts.

9. 9

   Loosely cut pieces of plastic wrap and place each over a glass. Open the rest of the eggs and put each on top of a piece of plastic wrap, add some oregano and salt.

10. 10

    Close the plastic wrap with some wire, creating a small bag.

11. 11

    Cook for 2 minutes. Let them cool before removing the plastic wrap.

12. 12

    Place the poached eggs on top of the zucchini for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.