Eggs, Zucchini and Garlic


On the rare mornings that call for something a little more decadent than vegetable soup I’ll make Zucchini Nested Eggs. This dish is delicious, satisfying, and once it’s plated up and served, it is beautiful. The best part is that it is relatively easy to prepare. I came up with this dish when the kids wanted something special for Easter.

Spiralizing (using a spiralizer to turn the zucchini into long “noodles” helps to achieve the final “nest” appearance. I was hesitant to buy another kitchen gadget, but my spiralizer has more than earned it’s keep; it has helped to increase to ways we can add vegetables to our meals.

Wringing out the zucchini as super important. The final texture of the dish relies on getting as much water out of the zucchini as possible.

Almond flower is what binds the zucchini, absorbing the liquid released by the squash, and helping to solidify the “nests”.

RECIPE; makes 4 nests

2 pounds Zucchini (spiralized, or shredded)

1/2 Onion (~1/2 cup), chopped

2 cloves Garlic (~1 Tbsp), minced

2 Tbsp + 1 tsp Olive Oil

1/2 cup Almond Meal

1 tsp Sea Salt *divided

1/2 tsp ground Black Pepper

4 Eggs

Wash and using the finest setting, spiralize (or grate) your Zucchini. Set on a clean dish towel and sprinkle with 1/2 tsp Salt. Let your Zucchini sit and “sweat” for a few minutes while you sauté your Onions and Garlic… Heat your skillet over medium-high heat. Add 2 Tbsp of your Olive Oil, your Onions, and Garlic. Sauté until the Onions and Garlic are translucent, but not too brown, about 5 minutes. Remove your skillet from the heat and let your Onion mix cool while you continue to prep your Zucchini. Your zucchini should have started to release some of the moisture. To help it along, gather up the edges of the towel your Zucchini has been “sweating” in and wring out as much moisture as you can (I usually get between 1/4-1/2 cup liquid when I wring out my Zucchini). Now put your wrung-out Zucchini in a mixing bowl, add your Almond Meal, remaining 1 tsp Salt & your Pepper. Toss/mix to coat the Zucchini. Add your sautéd Onions and Garlic, along with all of the Olive Oil you can get out of your skillet, to your Zucchini. Mix. While your Zucchini mix is in the bowl, divide into 4 piles.

Now reheat your skillet. Add that last tsp of Olive Oil. When your pan is hot, add each pile into your skillet. (If you can fit all 4 in your skillet at one time, go for it, otherwise, make these in 2 batches.) Make a nest shape, a wallow in the center of each pile. Cook your zucchini “nests” for about 4-5 minutes, until the bottom is lightly brown, and your nest is starting to solidify. Flip, and using your spatula, make sure you have a hollow in your nest that will accommodate an egg. Carefully break 1 egg into each “nest”. Cover and cook for about 4 minutes (depending on how done you like your eggs). Remove the lid, and check that your eggs are not too runny. If you like firmer eggs, replace the lid, lower the heat and cook longer. Remove from pan, serve with hot sauce for an added kick.