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This Zucchini Egg Bake is a delicious vegetarian breakfast recipe that’s so flavorful and filling. It is one of my favorite low-carb breakfast recipe to make that is gluten-free, easy to make, nutritious, and the perfect fun breakfast the whole family can enjoy.
Not sure what zoodles are? They are zucchini spiralized to look like noodles. To learn how to make it checkout my post on how to make zucchini noodles. A great low carb option that works in place of noodles and potatoes in tons of recipes. These zucchini egg bake are super fun to make, made with cherry tomatoes, topped with sliced avocadoes and feta cheese. Breakfast no longer needs to be boring with this easy zucchini recipe.
Recipe Highlight
- Good for you and filling
- Tasty and easy to make.
- Perfect to serve when hosting a lunch or brunch.
Ingredients you will need
- Zucchini, spiralized into noodles
- Olive Oil or you can use avocado oil
- Cherry Tomatoes, or grape tomatoes
- Sea salt and freshly ground black pepper, to taste
- Eggs
- Avocado, halved and thinly sliced
- Crumbled Feta Cheese
- Fresh Chopped Parsley
How to make it
- Preheat the oven to 350°F. Lightly spray a baking sheet with cooking spray.
- In a large bowl, toss the zucchini noodles, cherry tomatoes and olive oil to combine. Season with salt and pepper to your taste.
- Divide into 4 even portions on your baking sheet and shape each into a nest, then gently crack an egg in the center of each one.
- Bake until the eggs are set, 8-12 minutes. Top with avocado slices, crumbled cheese, and parsley. Enjoy!
My Pro Tip
Recipe Tip
- Wash the zucchini well before using it. You can eat the skin of the zucchini so you do not need to peel it.
- Not sure how to spiralize zucchini? It is best to just use a Spiralizer.
- Add more veggies of your choice. The sky is the limit!
- Do not over cook it.
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Pin ItFrequently asked questions
Zoodles are simply fresh zucchini spiralized to look like noodles. They are a great alternative to pasta for a low-carb option. A great way to add more veggies into our diet and introduce fun ways to eat vegetables to kids. They are healthy and nutritious. Using zoodles in this baked egg nest recipe is the highlight of this meal.
Zucchini is nutritious, high in fiber, gluten-free, and low in carbs. They are a great alternative to noodles and potatoes.
No. You do not have to peel zucchini before you spiralize it. It is ok to eat the skin of the zucchini. Make sure you wash it well.
More recipes with zucchini
- Zucchini Enchilada Roll-Ups
- Healthy Eggplant And Zucchini Gratin
- Baked Keto Zucchini Fries
- One Pan Egg and Veggie Breakfast
- Pesto Shrimp Zoodles
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Zucchini Breakfast Egg Bake
Equipment
- spiralizer
Ingredients
- 3 Zucchini, spiralized into noodles
- 2 tablespoon Olive Oil
- 1 Cup Cherry Tomatoes, halved
- Sea salt and freshly ground black pepper, to taste
- 4 Eggs
- 1 Avocado, halved and thinly sliced
- ¼ Cup Crumbled Feta Cheese
- 1 tablespoon Fresh Chopped Parsley
Instructions
- Preheat the oven to 350°F. Lightly spray a baking sheet with cooking spray.
- In a large bowl, toss the zucchini noodles, cherry tomatoes and olive oil to combine. Season with salt and pepper to your taste.
- Divide into 4 even portions on your baking sheet and shape each into a nest, then gently crack an egg in the center of each one.
- Bake until the eggs are set, 8-12 minutes. Top with avocado slices, crumbled cheese, and parsley. Enjoy!
Video
Notes
- add more veggies of your choice.
- you can use any other crumbled cheese
- Store leftovers in a refrigerator container for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good flavor, but definitely needs a longer cook time or higher temp
Agree — I baked at 350 deg for 9 min to which it was clearly very raw still, so I upped the temp to 400 deg and cooked for 20 min longer
SO delish! It takes longer to cook, but it is so worth it! I added some canadian bacon for hubby. Today I tried using skinner zoodles and I think I like it better! I also added fresh herbs like french tarragon with my parsley.
Sounds yummy. Thanks for the feedback. Glad you liked it
Thank you! I was drowning in zucchini and this was the perfect way to use the last of them up. I swapped basil for parsley, and shredded parmesan for the feta plus I added a squeeze of lemon and they came out AMAZING!! I did have to cook mine for about 30mins at 385 tho…and even then the yolk was a teensy bit runny (which added to the avocado creaminess and was glorious). So healthy! So fast! So yummy! And makes up a gorgeous plate…. try it!
You are so sweet. Thank you so much for the feedback and glad you liked it.
Hi! This recipe looks amazing! Just wondering though, how long will it keep for? Or is it more of an eat when you make recipe?
Thank you!
Thank You Meghana. You can eat this cold and can last 3-4 days.
I had been growing zucchini in my garden these year and it’s something I had been craving lately. These seriously look amazing and flavor and I’m adding to my list to try. I think it would be a delicious addition to dinner menu 🙂
Thanks Olga. I hope you like it.