Eggs with Zucchini Recipe

Ingredients

Serve 4-6

• 12 oz/350 g zucchini/courgettes

• 1 clove garlic, lightly crushed but whole

• 4 tbsp torn basil

• 6 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 6 hard-boiled eggs, shelled

• 1 bunch fresh salad greens

• 6 tbsp diced mixed bell peppers

Method:

1. Chop the zucchini into thin wheels.

2. Sauté the zucchini, garlic, and basil in 2 tablespoons of oil in a large frying pan over medium heat until the garlic is pale gold. Season with salt and pepper.

3. Remove the yolks from the eggs and place in a food processor or blender with the zucchini mixture. Chop until smooth.

4. Fill the egg whites with the mixture. Arrange the salad greens on a serving dish and place the filled eggs on top.

5. Sprinkle with the bell peppers and drizzle with the remaining oil. Season with salt and pepper and serve.