Italian · Breakfast
Zucchini and Herb Egg Bake
Baked eggs set over sautéed zucchini, garlic, basil, and parsley, finished with grated Parmesan and olive oil. The zucchini softens in a skillet before eggs are cracked over the top and baked until whites are just firm and yolks stay soft. Served warm.
$3
8 minsPrep
14 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
377Calories
25.4gProtein
24.9gFat
17.4gCarbs
3.9gSugar
2.3gFiber
534mgSodium
828mgChol
8.1gSat Fat
540mgPotassium
242mgCalcium
3.5mgIron
1.9mcgVitamin B12
19mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
all-time-classics
vegetarian
low-calorie
breakfast
Instructions
1
Prep
Preheat oven to 375°F (190°C). Slice zucchini into thin rounds and mince garlic.
2
Sauté
Heat olive oil in a small oven-safe skillet over medium heat for 5–6 minutes, cooking zucchini and garlic until softened and lightly golden, stirring occasionally.
3
Build
Season zucchini with salt and pepper, spread into an even layer, crack the 2 eggs on top, and scatter basil and parsley over eggs.
4
Plate
Transfer skillet to oven and bake at 375°F for 8–10 minutes until egg whites set and yolks jiggle slightly, then slide onto a plate with grated Parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 small zucchini (240g)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh basil
- 2 tbsp2 tbsp fresh parsley
- 1 oz28g Parmesan
- 2 tbsp30ml olive oil
- salt, to taste
- black pepper, to taste
