Another zucchini recipe coming your way! Zucchinis hit their peak in the summertime (they are a summer squash, after all!), so this recipe for zucchini egg nests will be a perfect brunch item in the next couple of months. These are gluten-free and low-carb, and can be made dairy-free.
Zucchini egg nests are made of spiralized zucchini, which is very easy to make. I use this spiralizer from Amazon, which is inexpensive and gets the job done! There are many expensive spiralizers out there (that also take up a lot of counter space), but I’ve found this one works just as well.
I cooked these zucchini egg nests stovetop in a pan, but I have seen other recipes that bake them in the oven as well. I like the stovetop option because I like when the bottom layer of zucchini noodles get crispy!
Next, I added a sprinkling of shredded white cheddar around the edges, but would also enjoy a sharp Parmesan too. However, any cheese would be delicious in this recipe!
let’s talk zucchini
Zucchini are definitely a humble vegetable. They have a mild flavor and kind of go under the radar in some recipes. But, they are very versatile and do have some nutritional benefits!
The main vitamins present in zucchini are vitamins A and C. One zucchini has about 40% of the Recommended Dietary Allowance (RDA) for vitamin A, and 15% of the RDA for vitamin C. They are a non-starchy vegetable and very low in calories (20-30 calories per zuke!)
Zucchinis also have antioxidants, such as lutein, beta-carotene, and zeaxanthin. Antioxidants are helpful because they scavenge our bodies for free radicals, which are harmful compounds that can lead to aging and disease from DNA damage. Lutein and zeaxanthanthin are especially helpful for maintaining eye health and reducing risk of age-related eye diseases.
zucchini egg nest recipe
Zucchini Egg Nests with White Cheddar
Ingredients
- 2 zucchini medium to large
- 1/2 Tbsp salt divided
- 1 Tbsp avocado oil
- 4 eggs
- 1/4 cup white cheddar or Parmesan shredded
- 1/8 tsp black pepper
Instructions
- Spiralize zucchini into "noodles" using a vegetable spiralizer.
- Add half of the salt to coat the zucchini and let drain in a colander for 10-15 minutes.
- Squeeze out as much excess water as you can.
- Heat up avocado oil in a large pan on medium heat.
- Add spiralized zucchini in four "nests", with a hole in the middle for each egg.
- Crack one egg into each nest, and let cook for 15-20 minutes, until eggs are set. Adding a lid will help them cook faster.
- When eggs are almost done, add shredded cheese around the edges of each nest.
- Top with black pepper and additional salt, if desired.
want more zucchini recipes?
I’ve got ’em. Check out the very popular Caprese Zucchini Boats with Pesto from last week, or my Blueberry Zucchini Tahini Smoothie from way back when (my very first blog post!)
- Honey-Walnut Goat Cheese Spread (5-Minute, 4-Ingredient) - August 6, 2021
- Vegan Red Pesto Recipe (Pesto Rosso) - February 24, 2021
- My Favorite Digestive Enzyme + The Basics of Digestion - November 5, 2020
