Zucchini Egg Nests in 15 Minutes and One Pan
These fun and delicious zucchini egg nests come together in 15 minutes with just six ingredients, six steps, and one pan.
Eggs Nest in Zoodles!
So, the idea of this recipe is to spiralize your zucchini (instead of cutting it in coins) to sauté. As you cook, create round fritters and make a well in each, then crack an egg in each well and cover to cook until the eggs are done. Voilà!
Isn’t it way more fun than sunny side up with sautéed zucchini slices on the side? You can even “design” your nest by making big ribbons or spaghetti noodles with a vegetable peeler like this one.
These zucchini egg nests are gluten-free, low-carb, high-protein, and super quick to make. They also require only 15 minutes and one pan.
If you dig this easy zoodle meal, you might like the following easy zoodle recipes, too:
- Spicy Chicken Zucchini Noodles
- Pho with Zucchini Noodles and Bone Broth
- Sous Vide Shrimp Poached in Coconut Milk with Green Vegetables served over zoodles as a low-carb option
Zucchini Egg Nests Recipe
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These fun and delicious zucchini egg nests come together in 15 minutes with just six ingredients, six steps, and one pan.
Ingredients
- 2 zucchini (14 ounces/400g)
- 1 tablespoon olive oil
- 2 tablespoons Parmesan cheese, grated, divided
- Salt and pepper, to taste
- 4 eggs
Instructions
- Wash zucchini and create spaghetti noodles using a spiralizer. Alternatively, slice into thin ribbons with a vegetable peeler.
- Heat olive oil in a non-stick skillet over medium heat. Add the zucchini and sauté for a minute to soften.
- Sprinkle over 1 tablespoon Parmesan cheese and season with salt and pepper. Mix thoroughly.
- Divide the zucchini mixture into four portions, shaping each into a round fritter in the skillet. Create a small well in the center of each fritter, and crack an egg into each well.
- Cover the skillet with a lid and cook for about 5 minutes, or until the egg whites are set and the yolks are still runny.
- Remove from heat, season with salt and pepper, and sprinkle over the remaining Parmesan. Serve immediately.
Nutrition
- Serving Size: 1
- Calories: 266
- Sugar: 0.4g
- Sodium: 387.8mg
- Fat: 18.7g
- Saturated Fat: 5.2g
- Carbohydrates: 7.1g
- Fiber: 2.2g
- Protein: 19.9g
- Cholesterol: 375.6g
About the Author
Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.