Description
Delightful, kid-friendly zucchini nests filled with eggs, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 2 medium zucchinis
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil for greasing
- Optional: red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchinis and squeeze out the excess moisture.
- Combine grated zucchini with Parmesan cheese, parsley, salt, and pepper in a bowl.
- Divide the mixture into four equal portions and shape into nests in a greased muffin tin.
- Crack one egg into each zucchini nest.
- Bake for 15-20 minutes, until eggs are cooked to your desired doneness.
- Sprinkle with additional parsley or red pepper flakes before serving.
Notes
To prevent sogginess, make sure to squeeze out excess moisture from the zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 240mg