YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Roasted Zucchini Spears
Savor the flavor of tender zucchini spears roasted to perfection with garlic, olive oil, and a crispy, savory Parmesan crust. Topped with perfectly poached eggs and a touch of fresh lemon and oregano, this dish offers a delightful blend of textures and a balanced protein boost, making it ideal for a wholesome breakfast, lunch, or dinner.
INGREDIENTS
2 medium zucchini
2 large eggs
1/2 cup grated Parmesan cheese
1 tbsp olive oil
2 garlic cloves
1 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F.
Wash and trim the ends of the zucchinis. Cut each zucchini in half lengthwise and then slice into spears.
In a large bowl, toss the zucchini spears with olive oil, minced garlic, salt, and black pepper until evenly coated.
Arrange the zucchini spears in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 18-20 minutes, until they are tender and slightly crispy on the edges.
While the zucchini roasts, bring a small pot of water to a gentle simmer. Crack the eggs into separate small cups and gently slide them into the simmering water to poach for 3-4 minutes, or until the whites are set but yolks remain runny.
Once the zucchini is done, remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot spears so it melts slightly.
Plate the zucchini spears and top with a poached egg on each serving. Drizzle with lemon juice and sprinkle with dried oregano.
Finish with a final light seasoning of salt and pepper, and serve warm.