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Savory fans of zucchini, squash, tomato and parsnip baked and topped with a crunchy luscious egg

Serves 4


For the “Ratatouille”:
2 zucchini

2 yellow squash

2 medium-sized parsnips (unpeeled)

4 Roma tomatoes

2 yellow onion, chopped

8 cloves garlic, minced

Olive oil


For the Crispy Eggs:

4 eggs

1tbsp white vinegar

1/4c flour

1/2c panko (gf or reg)

1/2tsp garlic powder

1/2tsp onion powder

1/2tsp paprika

1 egg, beaten

Canola oil, for frying


For the Herbs:

Zest of 1 lemon

1/4c parsley, minced

2tbsp basil, minced


Preheat oven to 350 degrees. Grease 4 6” ramekins with olive oil. Use a mandoline to thinly slice the zucchini and yellow squash. Place one layer of squash into a colander, sprinkle with salt and cover with a dry paper towel. Repeat with the rest of the zucchini and squash, a paper towel in between each single layer. Refrigerate for 1 hour. This will soak up some of the excess liquid. Use a mandoline to thinly slice the parsnip then thinly slice the tomatoes by hand. Mince the onion and garlic together. Hold in your hand two slices of zucchini, then 1 slice parsnip, then 2 slices of yellow squash and 1 slice of tomato, in an evenly spaced layer. Lay against the inside of the first ramekin. Repeat and lay against the first layer in the ramekin. Keep adding layers in a tight spiral, ending in the center of the ramekin. Sprinkle the top with the minced onion and garlic and season with salt, pep n red pepper flakes (optional). Drizzle tops with olive oil. Repeat with remaining ramekins and put on a baking sheet. Bake 40min, then let cool 10 min.


Meanwhile, poach the eggs. Fill  large, deep saucepan with about an inch of water and bring to a vigorous simmer over medium-high heat. Add the vinegar. Crack 4 eggs into 4 separate containers (I use small ramekins). When the water is ready, gently pour the eggs into the pan, one at a time and well spaced apart. Simmer 4 min. Remove from water with slotted spoon and transfer to towel-lined plate.


Empty the saucepan and fill about an inch up with canola oil. Heat over medium-high. Prepare your breading station by putting flour in one container (season with salt n pep), beaten egg in another (season with salt n pep) and panko with all the seasonings in yet another container. Working very gently, dredge the eggs in first the flour, then the beaten egg, then the panko. Transfer into oil and fry till crispy and golden brown, flipping once. Remove to rack  to drain, season with salt.


Combine all herb ingredients. To serve, flip ramekin upside-down onto plate, top with crispy egg and herbs.



Don’t do it.