These low carb Zucchini Egg Nests are a healthy, nutritious way to start the day! They are delicious, easy to make, and keto-friendly too!
If you are staring at a pile of zucchini wondering what on earth to do with them, I have your answer right here!
Those of you who know me and have been following this blog for awhile are already aware of my obsession with zucchini. I love it. Like really love it! It is in so many dishes on this website, I have lost count of how many. And I promise you, there are more recipes to come!
This recipe is a favourite because not only does it incorporate my favourite summer veggie, but it also incorporates eggs (which we eat almost daily around here) and is a breakfast food which happens to be my favourite meal of the day!
In fact, we have breakfast for lunch and dinner around here too. Snacks too. Ha!
Spiralizing zucchini is a fun way to incorporate zucchini into dishes, especially if you are not a huge fan of large chunks of it (like my husband). Spiralized zucchini can be used in place of pasta in dishes or for part of the pasta (I like to swap out half of the pasta in recipes and replace it with shredded zucchini – it pleases the husband this way).
But these nests are the prettiest way to use up spiralized zucchini. Beautiful little nests that cradle a perfect baked egg. Its healthy, delicious and nutritious!
Look at these nests? Aren’t they cute? Is it just me that thinks so?
Why you should make Zucchini Egg Nests
There are a lot of reasons we love this breakfast dish! Here are some of those reasons:
- They are delicious!
- This recipe is super easy to make .
- Its ready in just half an hour!
- It’s an impressive dish to serve up for brunch.
- The recipe is adjustable. The recipe below is for 4 zucchini egg nests but you can easily double the recipe if you are hosting a brunch.
- It is baked in the oven and so there is no need to babysit and stand over the stove, working in batches to cook up eggs. (That’s why I love this for our family brunch get togethers!)
- This recipe work well for make ahead breakfasts and so you can meal prep them.
Ingredients in Zucchini Egg Nests
- Zucchini: About 2 medium sized zucchinis that have been spiralized.
- Fresh herbs: I used a combination of oregano, thyme, basil and rosemary but you can stick with one or use whatever you have on hand.
- Olive oil
- Parmesan cheese: Adds extra flavour to these nests!
- Bread crumbs: these are optional and can be left out for a keto-friendly recipe.
- Seasoning: salt and pepper.
- Eggs: One egg for each nest.
- Red pepper flakes: optional, for serving.
How to make Zucchini Egg Nests
- To make this recipe, I start by preheating the oven to 350F and lining a baking sheet with parchment paper.
- In a large bowl, I add the spiralized zucchini, fresh herbs, Parmesan cheese, breadcrumbs, olive oil, salt and pepper. I toss everything together. Then I divide the zucchini into 4 different portions and shape each one into a nest. I create a well in the middle of each nest big enough to hold a cracked egg.
- I crack an egg into each well and carefully place it in the oven to bake for 17 minutes or until the eggs are set. Before removing them from the pan, I allow them to cool for at least 5 minutes before transferring onto plates. A good sprinkle of fresh herbs, Parmesan, and red chili flakes takes these up a notch before serving. That’s it!
Storing leftovers and reheating
As with most things, I love these better when they are fresh but you can certainly store up leftovers and reheat these for future enjoyment. To do this, leftover nests should be placed in an airtight container and stored in the fridge.
To reheat them, place them on a baking sheet and reheat them in the oven at 325F until they are warmed through.
It truly is an easy recipe to do and is so simple and good for you!
I hope you enjoy these zucchini egg nests! Bon appetit!
-Cathy
You may also like:
Baked Avocado Eggs
Tomato and Egg Breakfast Tarts
Zucchini Egg Nests
Ingredients
- 2 medium zucchini spiralized
- 2 tablespoons fresh herbs (oregano, thyme, basil, rosemary)
- 2 tablespoons Parmesan cheese
- 2 tablespoons bread crumbs (leave out for a keto-friendly and gf recipe)
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 large eggs
- parmesan cheese, for serving
- fresh herbs, for serving
- red pepper flakes, optional, for serving
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, add the spiralized zucchini, fresh herbs, Parmesan cheese, breadcrumbs, olive oil, salt and pepper. Toss everything together.
- Divide the zucchini into 4 different portions and shape each one into a nest. Create a well in the middle of each nest.
- Crack an egg into each well and carefully place in the oven. Bake for 17 minutes or until the eggs are set. Allow to cool for 5 minutes before transferring onto plates. Sprinkle with fresh herbs, Parmesan, and red chili flakes before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
