Baked Zucchini (Zoodle) Egg Nests – A delicious vegetarian breakfast recipe that’s so flavorful and filling. This baked eggs in a nest of zoodles are keto-friendly, gluten-free, easy to make, nutritious, and the perfect fun breakfast the whole family can enjoy.
Easy Baked Zoodle Egg Nests Recipe
Not sure what zoodles are? They are zucchini spiralized to look like noodles. A great low carb option that works in place of noodles and potatoes in tons of recipes. These Baked egg nests 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.
How many ways can you cook an egg?
Here are some different ways you can cook eggs, and it all comes down to what you cook it with and which you prefer:
- Hard-boiled: This refers to how hard the yolk is once cooked. Usually boiled in water with its shell for 10-12 minutes. A trick for easy peeling eggs, place the ready boiled eggs in an ice bath for about 5 minutes.
- Soft Boiled: Soft boiled eggs means the yolk will remain somewhat runny. Cook the same way you would a hardboiled egg but for only 6 minutes. Also, place in an ice bath for easier peeling.
- Hard Scrambled: Most like their eggs hard scrambled. Often times it is what it sounds like. Scrambled but cooked through and will be more on the dry side.
- Soft Scrambled: Scrambled eggs that aren’t overcooked and usually on the wet side. Some may add some milk right when it starts cooking. Don’t overcook.
- Fried: Many love this method of cooking eggs, either sunny side up, over easy or over medium. Use a small amount of olive oil to fry eggs.
- Omelets: Eggs scrambled and mixed with veggies.
- Poached: Poaching an egg is usually hard for some. Essentially you boil an egg without its shell.
- Baked: So many ways to bake an egg, either whole, in a skillet with veggies, egg muffins, or in a dish with veggies like this Baked Egg Zoodle Nest recipe
What are zoodles?
As mentioned above, Zoodles are simply fresh zucchini spiralized to look like noodles. They are a great alternative to pasts for a low carb option. A great way to add more veggies into our diet and introduce fun ways to eating vegetables to kids. They are healthy and nutritious. Using zoodles in this baked egg nest recipe is the highlight of this meal.
Is Zoodles Healthy?
By now we all know zoodles are what we call Zucchini noodles. Zoodles are low in carbs, nutritious (see zucchini benefits below), gluten-free and a great alternative to noodles and potatoes.
Zucchini Health Benefits:
Among many Benefits of Zucchini, here are a few listed below,
- A good source of vitamin C, which helps metabolize cholesterol and maintains healthy tissues.
- High in potassium which helps lower blood pressure and reduces the risk of developing heart disease.
- Rich in water and fiber and aids in digestion,
- Stabilizes blood sugar levels
Making this Easy Baked Eggs Zucchini Noodle nest recipe?
Seriously, don’t miss out on making this baked egg nest recipe. If you do come back and rate it. It would mean a lot to me when you leave me some feedback in the comments below.
Love Zucchini? I have a few other easy zucchini recipes you can take a peek at if you have another minute on your hands:
- 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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Baked Zoodle Egg Nest
- 3 Zucchini spiralized into noodles
- 2 Tbsp 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 Tbsp Fresh Chopped Parsley
- 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!
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
ARNETTE KELLEY says
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 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.