Zucchini Egg Nests

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 one though. This one is a favourite because not only does it incorporate my favourite summer veggie, but it also incorporates eggs (which we eat 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?

How to make Zucchini Egg Nests

This dish is super easy to make and takes only half an hour! The recipe below is for 4 zucchini egg nests but you can easily double the recipe if you are hosting a brunch. The beauty of this dish is that 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!

They also work well for make ahead breakfasts and so I like to meal prep these on the weekend and warm one up each morning before setting off to work. As I am not a morning person, meal prepping breakfast is helpful around here!

To make this dish, you will need:

  • 2 medium zucchini, spiralized
  • 2 tablespoons 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.
  • 1 teaspoon olive oil
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons bread crumbs (leave out for a keto-friendly recipe)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs
  • Parmesan cheese, for serving
  • fresh herbs, for serving
  • red pepper flakes, optional, for serving

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!

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 healthy breakfast

Zucchini Egg Nests

Herbs and Flour
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!
No ratings yet
Prep Time 15 mins
Cook Time 17 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 4 nests
Calories 128 kcal

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 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.

Nutrition

Calories: 128kcalCarbohydrates: 7gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 188mgSodium: 447mgPotassium: 350mgFiber: 1gSugar: 3gVitamin A: 655IUVitamin C: 20mgCalcium: 86mgIron: 2mg
Keyword eggs, healthy breakfast, low carb, zucchini
Tried this recipe?Let us know how it was!

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