About the Recipe
This dish is incredibly delicious and easy to prepare! It's packed with fiber, protein, and essential nutrients. As you can see, I prioritize healthy fats, proteins, and fiber in my recipes. Being a student, I also need meals that are practical and quick to make. And this Zucchini Egg Nest is exactly that! It's easy and yet looks practically gourmet.
I had some leftover zucchini, so I spiraled them into noodle-like shapes. I stored them in the fridge to easily have prepped and have them ready for use. I then brushed them with olive oil and seasoning, cracked some eggs on top, and popped them in the fridge.
It's easy, nutritious, and delicious. I'm telling you, the "hardest" part is the zucchini prep, which is also easy.
Only 3 ingredients, and you're ready to go. The recipe has two servings, but can easily be expanded to serve more...
Ingredients
1 Zucchini (spiraled)
4 eggs
extra virgin olive oil
any seasoning you want
optional toppings: goat cheese, parmesan, feta cheese, dill, yogurt, etc.
Preparation
Prepare your zucchini by washing and spiralizing them. You can do this during cooking or in advance. They can be kept in an airtight container for up to 3 days.
Preheat your oven to 375F, and line a baking tray with some parchment paper.
Take a handful of spiraled zucchini, spreading it evenly on the sheet in a circle shape.
Brush or spray the zucchini lightly with olive oil.
Crack two eggs on top of the zucchini, preferably in the middle.
Season to taste. I seasoned my dish with some paprika, rosemary, garlic powder, black pepper, and a pinch of salt.
Pop it in the oven for about 15-20 minutes. Once done, top it with some goat cheese or feta cheese, and you are ready to go!
**I served mine with some tahini bread, and it was divine!