Welcome to zucchini week! It’s going to be all zucchini ALLLLLLLL the time this week here on IBIH!
It’s zucchini season and I’ve got you covered with low carb zucchini recipes that can be used for pretty much any meal, and of course dessert!
By the way, zucchini is another weird word that looks more and more wrong the more you type it and/or stare at it – a fact I just realized as I’ve typed it 5 times already in this post and I had to go open a tab and make sure I was spelling it right!
ZUCCHINI.
Like “hummus“, the word zucchini looks weirder and weirder the longer you look at it! But it’s oh so versatile, low carb, and super delicious in tons of applications!
I thought we’d kick off this week’s zucchini-palooza with my new favorite low carb breakfast recipe!
When I was a kid, my mom would make us “Eggs in a Nest” which was basically a slice of bread with a 2 inch hole cut in the middle which she’d fry in butter and cook an egg in the center of. We loved them, and I still make them for Hungry Jr.
Since my Mom’s version was a perfect blend of salty, crunchy, and lots of runny yolk, I wanted to try to recreate those elements in a low carb alternative. Bread was out of the question, so I created “nests” out of strips of raw bacon and zucchini “noodles” which got crispy on the bottom and created the perfect vehicle for my runny eggs.
I wasn’t sure how the zucchini would behave as it isn’t nearly as starchy as potatoes, but it was perfection!
The bottom strands crisped up nicely in the bacon fat, and the strips of bacon weaved into the zucchini, along with the Asiago cheese helped hold it all together. The zucchini took on a sweet flavor that perfectly complemented the salty bacon and smooth unctuous texture of the runny eggs!
It was fantastic!
I had leftovers and wasn’t sure how they would reheat the next day for my breakfast, but it actually held up fine. I microwaved it for 45 seconds which was just long enough to heat it through, without turning the eggs into hockey pucks. I wouldn’t recommend keeping it for more than a day though – it’s really best the day you make it.
Not to worry though, it’s super easy to execute so you can make it to order whenever you feel the urge!
You could make these individually, but honestly it was so much easier to do an entire pan and just cut them to serve afterwards.
I recommend making this in a heavy bottomed pan (cast iron worked perfectly) which will conduct the heat well and you can cook it on a high enough temp to get the bottom crispy without burning it.
You could also saute the bacon and zucchini and transfer it to a baking dish – then add the eggs and bake it. That would be ideal if you’re making it for a big group, but I’m not sure how effectively it will crisp up on the bottom – probably not quite as well as in pan on the stove.
Either way, it’s going to taste amazing!
Stay tuned for more delicious low carb zucchini recipes coming at you all week! If you’re not already subscribed to IBIH emails, now is the perfect time to sign up so you don’t miss a thing!
Print
Bacon and Zucchini Eggs in a Nest – Low Carb
- Yield: 4 servings 1x
Description
This easy and delicious low carb breakfast recipe is the perfect way to use up that zucchini in your fridge!!
Ingredients
- 4 cups zucchini noodles or shreds
- 4 slices raw bacon
- 1/2 cup grated Asiago cheese
- 4 eggs
- salt and pepper to taste
Instructions
- Cut your bacon slices in half, then cut them lengthwise into 1/4 inch thick strips – like bacon noodles.
- In a heavy saute pan, cook the bacon for about 3 minutes.
- Add the zucchini and mix well. Season with salt and pepper and flatten slightly, creating four depressions for the eggs.
- Sprinkle with the Asiago cheese.
- Break one egg into each dent.
- Cook on medium-high heat for about 3 minutes, then cover and cook for an additional 2-4 minutes, or until the eggs are cooked to your liking and the bottom is crispy. Serve hot.
Notes
Approx nutrition info per serving: 242 calories, 19g fat, 4g net carbs, 14g protein
- Category: Low Carb Breakfast Recipe
- Cuisine: American
New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
To get more great recipes
for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!
Lynna says
You had me at “zucchini” and “eggs!” I really loved this recipe! My only issue was that as I lack a cast iron skillet, I wasn’t able to get the bottoms to crisp up. Even so, the flavor is amazing!
Mellissa Sevigny says
So glad you liked it Lynna, thanks!!!!
Kathy says
Thanks Mellissa! This is super delicious for dinner too! Do you think I could make the zoodles and freeze them in serving size portions? Would they soften after thawing? Any tips or ideas?
Mellissa Sevigny says
I’ve never frozen raw zucchini so I’m really not sure, I suspect they will get soggy but maybe not – let us know if you try it!
Kate K says
I tried freezing zoodles and had a soggy mess on my hands when I went to cook with them. If you have more luck, share your secret!!
Bonnie Langley says
Are you supposed to use the bacon grease or discard?
Mellissa Sevigny says
Keep it in there Bonnie – it’s what gets the zucchini all crispy and delicious! Any extra will stay in the pan when you remove the egg nests!
Bonnie Langley says
Oh darn, I made mine without. They were still awesome, except I would’ve loved the crispy! Can’t wait to make again with the bacon grease!! Thanks!!
Lana Ghilarducci says
I’ve recently heard about Paleo bread and wonder what your thoughts are regarding that. I would love that with my morning eggs.
Mellissa Sevigny says
Depends on your goals – if you are trying to eat healthier and cut out grains then Paleo bread recipes can work great. If your goal is to lose weight on a low carb diet, then most Paleo bread recipes will have more carbs than you can fit in – also there is a tendency to overeat it but if that’s not a concern for you then go for it.
KalynsKitchen says
Such a good idea! And I am all in favor of zucchini week!
Mellissa Sevigny says
Thanks Kalyn! I know you have lots of zucchini recipes of your own – I should probably wrap up the week with a roundup of other zucchini recipes so I’ll be browsing your collection for sure! :)
Anna Funnell says
Yum! I do a similar very quick single breakfast for myself by softening a bit of grated courgette in butter & coconut oil, adding a few crumbled bits of bacon left over from Sunday, and then scrambling in a couple of eggs. Only takes about three minutes and is very yummy! :-)
Mellissa Sevigny says
You have leftover BACON? Wow! Ha ha! Sounds delish, except I’ll take a runny egg over scrambled eggs any day! ;)
Anna Funnell says
Deliberately, Melissa – I cook extra so I can crumble it onto salads/soups, or have with eggs during the week. :-)
Mellissa Sevigny says
It’s a solid plan, I just don’t know if I could make it last all week! ha ha!
sandi says
I could not mark 5 stars! Why would it not permit that? I don’t want a post without 5 stars.
Deb Shaffer says
Haha! That was my first thought, too!
Cath says
I love running eggs on toast which I can’t do and I really miss the toast….. can’t wait to try this. Thanks so much. Your receipes have really helped make the change to low carb for my diabetes so much easier.
Mellissa Sevigny says
So happy to hear it Cath! It’s not quite toast, but it is definitely delicious and satisfying in a similar way! Let me know what you think! :)
Rosie says
I made this today and it was delicious!!! Saved half for tomorrow’s meal. So easy to make and was, again, like I said, DELICIOUS! Thank you!
Petra says
Yuuuuuuuuuuuum!
Mellissa Sevigny says
Right? Thanks Petra!
kristen says
We just got a basket of zucchini from relatives with an amazing garden. I’m so excited for zucchini week!
Mellissa Sevigny says
Friends and relatives with gardens are the best – especially when they share! :) Enjoy!
kathie says
Do you think the nests could be made in advance + frozen or refrigerated for later use (adding fresh egg later)? As a single person, I sometimes want things quick.
Mellissa Sevigny says
Yes I do think that would work well Kathie! You could even make them into patties and cook them to order alongside your eggs each day!