I was inspired by the post "Baked eggs in potato skins" over at The Kitchen. I scooped the round zucchini, seasoned with salt and pepper and baked at 200C for about 20 minutes. The zucchini should be somewhat soft. I cracked one egg in each zucchini and returned to oven for about 15 minutes more. You can check with a toothpick if the egg yolk has been cooked to your liking. When done, season once again and serve.
I pan fried the scooped zucchini flesh with onion and garlic in some olive oil and served alongside with the baked eggs.