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. Source:, June 2019

Carolyn Casner


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

175 calories; 11.7 g total fat; 4.1 g saturated fat; 198 mg cholesterol; 300 mg sodium. 380 mg potassium; 5.7 g carbohydrates; 1 g fiber; 2 g sugar; 11.8 g protein; 750 IU vitamin a iu; 18 mg vitamin c; 53 mcg folate; 155 mg calcium; 2 mg iron; 31 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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