Starting the day with a balanced meal that includes fiber, protein, vitamins, and minerals makes sense if breakfast is regarded as the most significant meal of the day. Fortunately, you can incorporate this type of nutritious breakfast into your routine without going on a culinary frenzy. These zucchini bundles are quite enjoyable to create and very simple. This vegetarian meal, topped with an egg and a dollop of pesto yogurt, will fulfill any morning hunger.
To create them, slice the zucchini into extremely thin, long matchsticks and twist into bundles; the oil and salt will help soften them. Alternatively, you can buy them already in the vegetable department of most shops or make them yourself with a spiralizer. After you master this dish, change the yogurt sauce’s taste to olive tapenade or substitute another vegetable for the tomatoes. A good place to start is with roasted bell peppers.
Baked Eggs & Zoodle Bundles
Ingredients
Instructions
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Preheat your oven to 220ºC and generously spray a rimmed baking sheet with cooking spray to prevent sticking.
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In a medium-sized bowl, mix together the yogurt and pesto, adding a pinch of salt if desired. Set this sauce aside for later use.
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In a large bowl, combine the zucchini with oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Shape the zucchini mixture into 4 nests, each about 5 inches in diameter, on the prepared baking sheet. Evenly distribute the tomatoes among these zucchini nests.
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Bake in the preheated oven for 5 minutes. After this time, create a well in the center of each zucchini nest. Spoon a dollop of the pesto yogurt mixture into each well. Carefully crack one egg into each well and season each egg with a pinch of salt and a grind of pepper.
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Continue baking until the zucchini is just tender and the eggs are set with slightly runny yolks. This will take approximately 10 to 12 minutes. Once done, sprinkle the baked eggs and zoodle bundles with Parmesan cheese and fresh basil before serving. Enjoy your delicious meal!