Spiralized Zucchini Nest Eggs

© Dotdash Meredith. All rights reserved. Used with permission.

These impressive-looking zucchini eggs in a nest are actually surprisingly easy to make. There's no frying or poaching required — instead, the eggs are baked right on top of a bed of spiralized zucchini noodles. An herbed cheese mixture adds plenty of flavor and keeps the eggs from running through the zucchini nests. Serve these eggs for a healthy breakfast or brunch.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 16 ounces spiralized zucchini noodles
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon ground pepper, divided
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ½ cup part-skim ricotta
• ¼ cup chopped fresh basil
• 2 tablespoons grated Parmesan cheese
• 4 medium eggs

Directions

1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
2. Toss zucchini with oil, ⅛ teaspoon pepper, salt and garlic powder until evenly coated. Using 1 cup zucchini each, create 4 nests on the prepared pan. Bake for 5 minutes.
3. Meanwhile, stir ricotta, basil, Parmesan and the remaining ⅛ teaspoon pepper together in a small bowl. Spread 2 tablespoons of the mixture in the center of each nest, creating an indentation. Crack an egg into each indentation. (It's OK if some of the egg spills out.) Bake until desired doneness, 12 to 15 minutes for medium set or 14 to 18 minutes for hard set.

Nutritional Information

Per Serving: 174⅗ Calories, Total Fat: 11⅔ g, Saturated Fat: 4⅒ g, Cholesterol: 197⅘ mg, Carbohydrates: 5⅔ g, Fiber: 1 g, Total Sugars: 2 g, Protein: 11⅘ g, Sodium: 300⅕ mg, Potassium: 380⅒ mg, Iron: 1½ mg, Folate: 53⅒ mcg, Calcium: 154⅞ mg, Vitamin A: 750 IU, Vitamin C: 18 mg