Garlic and Zucchini Baked Eggs

Ingredients

Olive oil

1 tablespoon

Garlic

2 cloves, minced

Zucchini

1 medium, grated

Salt

to taste

Black pepper

to taste

Eggs

4 large

Milk

1/4 cup

Parmesan cheese

1/2 cup, grated

Fresh parsley

for garnish, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and grated zucchini, cooking until the zucchini is tender, about 5 minutes. Season with salt and pepper to taste.
3. In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, and a pinch of salt and pepper until well combined.
4. Grease two ramekins or oven-safe dishes with a little olive oil. Divide the cooked zucchini mixture evenly between the ramekins.
5. Pour the egg mixture over the zucchini in each ramekin, filling them about 3/4 full.
6. Bake in the preheated oven for about 15-20 minutes, or until the eggs are set and lightly golden on top.
7. Remove from the oven and let cool for a couple of minutes. Garnish with freshly chopped parsley before serving.