Roasted Zucchini Topped with Eggs

If you don't like zucchini, this won't thrill you. If you really don't like zucchini, don't even look! 

I ate this with eggs as a meal, however, you could make this without eggs as a side dish. It's really good with fish. 

This is one of my Marshall's-not-home-eat-the-things-he-doesn't-like recipes. But don't let that turn you away! It's really delicious! He just doesn't like zucchini.

Ingredients

• Half a medium red onion, chopped
• 2 - 3 garlic cloves, thinly sliced (optional - didn't have any this time)
• 2 large zucchinis, sliced
• 1/4 - 1/2 a cup freshly grated parmesan
• 2 eggs
• 2 - 3 tablespoons of olive oil
• salt to taste

Directions

Preheat oven to 350 degrees. Saute onion in about a tablespoon of olive oil until translucent (if using the garlic, add it in for the last minute of two of sauteing). Place the onions in an even layer in the bottom of an oven-safe dish.  

Lay out your zucchini slices on top of the onion. I left them in their zucchini shape when I sliced them and then picked up half a zucchini at a time and put all the slices down at once. That made it very easy to keep it evenly layered and beautiful.

 Add salt to taste, grated Parmesan, and a drizzle of olive oil.

Bake in preheated oven for 45 minutes, removing after 30 to see if it's too dry. If it is a bit dry, drizzle on a little bit more olive oil before returning it to the oven for the last 15 minutes. Depending on how thin you sliced your zucchini and how tender you like it, this may take more or less time.

Meanwhile (or as soon as you pull the zucchini out of the oven), cook two eggs as you like them. immediately place on top of the zucchini and serve hot. 

Guess who ate this?! Me, of course! Guess who ate the leftovers? Nobody, because there wasn't any! I ate it all and enjoyed every bite : ) ....well, maybe not the last bite.....I was a little bit full.