Zucchini Stuffed with Quail Egg. Poaching Eggs the Easy Way

Directions

1. Preheat the oven to 180 degrees Celsius.
2. Add half of the oil to a skillet on medium heat. Cut the zucchini into 7- to 10-centimeter thick slices and cook for 4 to 5 minutes.
3. In another skillet, add the remaining oil and saute the onion and bell pepper for 5 minutes. Add the minced meat. Cook for another 5 minutes and set aside.
4. Once the zucchini are cooked, partially remove the insides using a melon baller, leaving a solid bottom in each.
5. Use a knife to open the quail eggs, being careful not to break the yolk.
6. Place 1 quail egg in each zucchini round, 6 in total.
7. Continue to fill with the minced meat.
8. Cover with grated Parmesan cheese and bake for 5 to 7 minutes until the cheese melts.
9. Loosely cut pieces of plastic wrap and place each over a glass. Open the rest of the eggs and put each on top of a piece of plastic wrap, add some oregano and salt.
10. Close the plastic wrap with some wire, creating a small bag.
11. Cook for 2 minutes. Let them cool before removing the plastic wrap.
12. Place the poached eggs on top of the zucchini for garnish.