Zucchini Egg Nests are a delicious, low-carb twist on traditional breakfast or brunch dishes. This simple yet flavorful recipe combines the freshness of zucchini with the richness of eggs, all topped with a sprinkle of plant-based Parmesan cheese. Perfectly cooked eggs nestled in zucchini fritters make for a satisfying and nutrient-packed meal. Whether you’re looking for a light meal or a wholesome start to your day, these Zucchini Egg Nests are sure to impress!
Recipe
How to Prepare
Wash the zucchinis and create spaghetti noodles using a spiralizer. Alternatively slice into thin ribbons with a vegetable peeler.
Heat 1 tbsp. olive oil in a non-stick skillet over medium heat. Add the zucchini and sauté for a minute to soften.
Sprinkle over 1 tbsp. 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 remaining Parmesan. Serve immediately.
