Baked Eggs & Zoodle Bundles
These zucchini bundles are easy to make and quite satisfying. Topped with a dollop of pesto-yogurt and an egg, this vegetarian dish will satisfy anyone in the a.m.
Ingredients
- Cooking spray
- 1/2 c. plain Greek yogurt
- 3 tbsp. store-bought or homemade pesto
- Kosher salt
- 1 lb. spiralized zucchini (from about 2 medium zucchini)
- 2 tbsp. extra-virgin olive oil
- Freshly ground black pepper
- 1/2 c. grape or cherry tomatoes, halved
- 4 large eggs
- 2 tsp. grated Parmesan
- Torn fresh basil, for serving
Instructions
Step 1
Preheat oven to 425º. Spray a rimmed baking sheet with cooking spray.
Step 2
In a medium bowl, combine yogurt and pesto; season with salt, if desired.
Step 3
In a large bowl, toss zucchini with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form zucchini mixture into 4 (5") nests on prepared baking sheet. Divide tomatoes among nests.
Step 4
Bake 5 minutes, then make a well in the center of each nest. Add a dollop of pesto yogurt, then crack an egg into each well. Sprinkle each egg with a pinch of salt and a grind of pepper.
Step 5
Continue to bake until zucchini is just tender and eggs are just set with runny yolks, 10 to 12 minutes. Sprinkled with Parmesan and basil.
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