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 found another way to cook zucchini noodles: by making them into nests! The long strands are perfect for rearranging into a nest shape.
The zucchini noodles are held together with egg whites and cheese. They are baked on their own first until the zucchini is cooked.
Then the egg is added at the end so that the egg yolks stay runny. I seasoned them with a little salt and black pepper and also added some fresh scallions.
These were flavorful and fun to eat.
Recipe Notes
- 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).
Another delicious egg recipe is my eggs en cocotte!
*Some of the product 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).
Zucchini Egg Nests
Ingredients
- 2 large zucchini spiralized
- 6 large eggs
- 6 tbsp shredded parmesan cheese
- salt and pepper to taste
Instructions
- 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.
Notes
- 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).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
