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Instructions
Step 1: Prepare the Zucchini Baskets
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with olive oil or cooking spray.
- Take the zucchini slices and arrange them in the muffin cups, layering the slices to form a basket shape around the edges. The zucchini will bend and overlap to create a nice, sturdy “basket.”
- Drizzle olive oil over the zucchini and season with garlic powder, oregano, salt, and pepper.
Step 2: Bake the Zucchini
- Place the muffin tin in the oven and bake for 10-12 minutes until the zucchini is tender but still holding its shape.
Step 3: Add the Egg
- Once the zucchini baskets are cooked, take them out of the oven and carefully crack an egg into the center of each basket.
- Sprinkle a little cheese on top (if using) for extra flavor and creaminess.
- Return the muffin tin to the oven and bake for an additional 8-10 minutes until the egg whites are set, but the yolk remains runny. For well-done eggs, bake for an extra 3-4 minutes.
Step 4: Serve and Garnish
- Let the zucchini egg baskets cool for a minute before gently removing them from the muffin tin.
- Garnish with fresh herbs like chopped parsley or chives for a burst of color and freshness.
- Serve hot and enjoy!
Serving Suggestions
🥗 With a side salad – A light, refreshing addition to balance the richness of the egg.
🍞 With crusty bread – To dip into the runny yolk.
🥑 With avocado slices – For extra creaminess and a boost of healthy fats.
Final Thoughts
These Zucchini Egg Baskets are an original and healthy twist on the classic egg dish that everyone will love. Whether you’re looking for a fun brunch recipe or a low-carb breakfast idea, this dish is the perfect way to kickstart your day! The combination of tender zucchini and a perfectly cooked egg creates a delightful bite that’s both filling and nutritious.
So, grab some zucchinis and eggs, and try this unique recipe today—you’ll be glad you did! 🥒🍳✨
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