Baked Zucchini Egg Nests are an easy breakfast or brunch treat. They are also a low carb alternative to traditional egg nests which are usually made with potatoes.
I have discovered one more way of cooking zucchini noodles: by making them into homes! The long strands are ideal for adjusting into a home shape.
overhead photograph of a major bowl of zucchini noodles
The zucchini noodles are held along with egg whites and cheddar. They are prepared on their own first until the zucchini is cooked.
overhead photograph of four little preparing dishes loaded up with zucchini noodles
Then, at that point, the egg is added toward the end so the egg yolks stay runny. I prepared them with a little salt and dark pepper and furthermore added some new scallions.
These nests are a low carb version of the traditional baked nests made with potatoes. They are also a fun and delicious way to eat zucchini.
Prep time: 20 MINUTES
Cook time: 25 MINUTES
Total time: 45 MINUTES
- 2 large zucchini spiralized
- 6 large eggs
- 6 tbsp shredded parmesan cheese
- salt and pepper to taste
- Preheat oven to. 400°F. Lightly grease the interior of six ramekins. You want ones that are 3.5 inches wide.
- Use a few paper towels to squeeze water from zucchini.
- Gather zucchini to form into the shape of nests and add to each ramekin, filling each 2/3 full. Zucchini shrinks during cooking so you want to make them taller than you want the final outcome to be.
- Break open an egg and drop half of the egg white into one of the ramekins. Set egg yolk and remaining egg white aside. Repeat with other eggs and ramekins.
- Sprinkle 1 tbsp cheese to each ramekin. Gently toss zucchini noodles in cheese and egg whites. Both of these will help bind the noodles together.
- Bake nests for about 15 minutes or until zucchini is cooked but still crunchy.
- Gently add egg yolk and remaining egg white into each ramekin.
- Bake for 7-10 minutes until eggs are set. Garnish with pepper, salt and scallions.
- Zucchini releases a lot of water during cooking. To prevent the nests from getting too soggy, I squeezed water out of the zucchini first before baking. The zucchini will still release more water during cooking, but the nests should not get soggy.
- I use the Paderno World Cuisine Vegetable Spiral Slicer* to make zucchini noodles.
- I made these in 3.5 inch wide ramekins. You can also make them in an oversized muffin pan.
- Because the zucchini takes longer to cook than the eggs, the zucchini nests are baked first. This also allows the nests to slightly crisp up. The egg yolk is added towards the end and cooked only until the eggs whites are solid.
- This dish is meant to be eaten right away, so plan accordingly. It does not reheat well (the zucchini will get soggy and the yolk will dry out).
- Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
serving: 1egg nest, calories: 111kcal, carbohydrates: 3g, protein: 9g, fat: 6g, saturated fat: 2g, sodium: 156mg, potassium: 356mg, fiber: 1g, sugar: 2g, net carbs: 2g