Low-Carb Baked Zucchini Popeye Eggs

Ingredients

• 6 slices from a giant zucchini, cut 3/4 inch thick
• 6 eggs, at room temperature
• Spike Seasoning
• Salt and fresh-ground pepper to taste
• 3/4 cup grated Monterey Jack Cheese
• Sour Cream and Green Tabasco Sauce for serving if desired, optional

Directions

1. Set the eggs on the counter so they can lose their chill while you get the zucchini ready and start the baking. Heat the oven to 400F/200C, then coat a 9″ x 12″ casserole dish with non-stick spray.
2. Slice the giant zucchini into rounds that are at least 3/4 inch thick. If you like a deeper cup for the egg, going slightly thicker is fine.
3. Use a cookie cutter or a small glass to remove the middle from each zucchini slice.
4. Arrange the zucchini rings in the prepared casserole dish. Sprinkle them with Spike Seasoning, salt, and fresh-ground black pepper.
5. Bake the rings for 15 minutes, until the zucchini is just beginning to soften when you test it with a fork.
6. Carefully crack an egg into the opening of each zucchini ring. Add a little salt and fresh-ground black pepper over the eggs.
7. Return the dish to the oven and bake for about 2 minutes, just until the eggs are beginning to set. You want them firm enough on top that the cheese can go on without disturbing the yolks.
8. Scatter the grated Monterey Jack cheese over the zucchini and eggs. Bake until the cheese has melted and the yolks are done the way you like them, probably about 10 minutes more.
9. Serve hot, with sour cream and Green Tabasco Sauce if you want them.