The Zucchini with Bacon and Eggs recipe I propose today was given to me by Vincenzo, who prepared it for the office lunch on Thursday for himself and his partner Justyna. I fell in love with it as he explained the procedure, and I confirmed my desire to make it as soon as I saw it.
These zucchini with bacon and eggs are relatively easy to prepare, three key ingredients for a mouth-watering lunch or dinner. I made a few small changes from the recipe Vincenzo followed, and I know he had already made one himself otherwise they would have been too heavy.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Energy 650.76 (Kcal)
- Carbohydrates 7.79 (g) of which sugars 0.43 (g)
- Proteins 39.91 (g)
- Fat 53.36 (g) of which saturated 18.24 (g)of which unsaturated 19.07 (g)
- Fibers 2.62 (g)
- Sodium 1,304.48 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 Zucchini with Bacon and Eggs
- 4 Zucchini (medium-large)
- 4 Eggs
- 4.2 oz Bacon (smoked or sweet, as preferred)
- 1.8 oz Parmigiano Reggiano cheese
- 1 pinch Salt
- 1 pinch Black pepper
- 1 1/2 Onions
- 2 tbsps Extra virgin olive oil
Tools
- Oven
- Pan
- 1 Melon baller
- 1 Knife
- 1 Parchment paper
Preparation of Zucchini with Bacon and Eggs
As I was saying, the preparation of zucchini with bacon and eggs is simple, with few ingredients and few steps, but you need to execute them carefully. Make a precise cut and cut the zucchini in half, leaving both external sides (tail and head, for clarity) intact; they will keep the filling from spilling out, as it will be liquid due to the egg.
Patience will come in handy now; you need to scoop out the inside. If you have a melon baller, it will be easier; otherwise, use a teaspoon to gently scoop. I almost broke two because I’m not very delicate. Don’t throw away the inside of the zucchini; you’ll need it for the filling. Place the zucchini on a baking sheet lined with parchment paper and preheat the oven to 356°F in static mode.
Now take a non-stick pan and sauté the finely chopped half onion with the two tablespoons of extra virgin olive oil. Add the inside of the zucchini and let it cook. Meanwhile, cut the bacon into strips; in my case, it was smoked. Add it to the pan, sprinkle with pinches of salt and black pepper.
When the filling has a nice golden color, turn off the heat and proceed to fill the zucchini with the help of a spoon. Do not overfill; otherwise, there won’t be room for the egg, which you will add now, before baking. A generous sprinkle of Parmigiano, as desired, and off to the oven for 30 minutes. At least in my case, you will know they are ready when the edges of the zucchini have reached the right crunchiness and the egg is well-cooked, as in my case.
Enjoy your meal!!!
Recipe Variations:
The variations are: one egg per zucchini instead of three, I would say that we all almost agree on this step and the cooking time because the recipe indicated a time of 10 minutes. Now, Vincenzo cooked them in the microwave, so 10 minutes were certainly enough to cook the zucchini, while in a conventional oven, it would not be enough for either the zucchini or the eggs, so I extended the cooking time. That said, let me explain my recipe for preparing these zucchini with bacon and eggs.
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