Italian · Breakfast
Zucchini and Herb Egg Bake (Low-Calorie)
Baked eggs set over sautéed zucchini with fresh basil, parsley and a light scatter of Parmesan, finished with lemon zest for brightness. Lower in calories than cream-and-cheese-heavy versions thanks to minimal olive oil, no added butter, and modest cheese, while maintaining herb-forward Italian character.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
308Calories
20.5gProtein
22.8gFat
6.2gCarbs
2.9gSugar
1.6gFiber
298mgSodium
603mgChol
6.6gSat Fat
504mgPotassium
153mgCalcium
2.1mgIron
1.8mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Preheat oven to 375°F. Thinly slice zucchini into rounds, mince garlic, and chop basil and parsley.
2
Sauté
Heat olive oil in small oven-safe skillet over medium heat. Cook zucchini and garlic 4–5 minutes, stirring occasionally, until softened and light golden.
3
Build
Season zucchini with salt and pepper, scatter half the basil and parsley over top, crack 2 eggs directly onto zucchini, and sprinkle remaining herbs and Parmesan over eggs.
4
Plate
Transfer skillet to preheated 375°F oven and bake 10–12 minutes until egg whites are set and yolks remain slightly soft. Scatter lemon zest over hot eggs and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 small zucchini (240g)
- 4 tsp4 tsp olive oil
- 2 clove2 clove garlic
- 4 tbsp4 tbsp fresh basil
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp Parmesan
- 1/2 tsp1/2 tsp lemon zest
- pinch of salt
- pinch of black pepper
