zucchini-accordion with beetroot-eggs

First attempt of doing this special dish and it worked out so well. I'm still stoked at how crazy these eggs look. When you're eating them, you can even slightly taste the beet.
I put my eggs in a water-and-beet-powder-mixture. Alternatively you can also cook, peel and mash real beetroot and after adding some water to it, put in the eggs. But I prefer the beetroot-powder version, just because it's so much easier. Scroll down for the recipe.

recipe (serves 1 person)

• 1 medium zucchini
• 1 slice low-fat mild cheese
• olive oil
• sea salt and black pepper
• 2 free range eggs
• hot water
• 1 tsp beetroot powder

directions

1. Preheat oven to 190°
2. Cut zucchini into regular intervals (but don't knife through)
3. Slice cheese in small cubes and add into the cuts
4. Spread olive oil, salt and pepper over zucchini
5. Put in oven on 190° for 45-50 minutes
6. In the meantime boil water in a small pot
7. Cook eggs for about 8 minutes
8. Combine hot water and beetroot powder in a small bowl
9. Peel the eggs and put in 'beet-water'
10. When zucchini ready, take eggs out and cut in half