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.

Carolyn Casner
Source:, June 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • Toss zucchini with oil, 1/8 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.

  • Meanwhile, stir ricotta, basil, Parmesan and the remaining 1/8 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.


Tips: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles.

If you only have large eggs on hand, they will work but might overflow the nests a bit. Add 3 minutes additional cook time if using large eggs.

Equipment: Spiral vegetable slicer

Nutrition Facts

174.6 calories; protein 11.8g 24% DV; carbohydrates 5.7g 2% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 2.5g; fat 11.7g 18% DV; saturated fat 4.1g 20% DV; cholesterol 197.8mg 66% DV; vitamin a iu 750IU 15% DV; vitamin c 18mg 30% DV; folate 53.1mcg 13% DV; calcium 154.9mg 16% DV; iron 1.5mg 8% DV; magnesium 31.2mg 11% DV; potassium 380.1mg 11% DV; sodium 300.2mg 12% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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Rating: 5 stars
Delicious and easy! The only change I made was I substituted 2% cottage cheese for the ricotta cheese. This was excellent - I will definitely make it again. Read More