Vegetables for breakfast are the way to go: Hear us out. If breakfast is considered the most important meal of the day, then starting things out with a balance of fiber, protein, vitamins, and minerals seems like the right choice. Thankfully, there’s no need for a cooking frenzy to get this kind of healthy meal into your morning routine. These zucchini bundles are easy to make and quite satisfying. Topped with a dollop of pesto-yogurt and an egg, this vegetarian dish will satisfy any morning craving.
If you can’t find zoodles (most stores sell them pre-made in the vegetable aisle) or a spiralizer to make them, slice the zucchini into very thin, long matchsticks and twirl into bundles—the oil and salt will help soften them up. Once you get a handle on this recipe, adapt the flavor of the yogurt sauce (try olive tapenade) or swap out the tomatoes for other veg—roasted bell peppers are a nice place to start.
Ingredients
- Cooking spray
- 1/2 c.plain Greek yogurt
- 3 tbsp.store-bought or homemade pesto
- Kosher salt
- 1 lb.spiralized zucchini (from about 2 medium zucchini)
- 2 tbsp.extra-virgin olive oil
- Freshly ground black pepper
- 1/2 c.grape or cherry tomatoes, halved
- 4large eggs
- 2 tsp.grated Parmesan
- Torn fresh basil, for serving
Directions
Step 1:
Preheat oven to 425º. Spray a rimmed baking sheet with cooking spray.
Step 2:
In a medium bowl, combine yogurt and pesto; season with salt, if desired.
Step 3:
In a large bowl, toss zucchini with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form zucchini mixture into 4 (5″) nests on prepared baking sheet. Divide tomatoes among nests.
Step 4:
Bake 5 minutes, then make a well in the center of each nest. Add a dollop of pesto yogurt, then crack an egg into each well. Sprinkle each egg with a pinch of salt and a grind of pepper.
Step 5:
Continue to bake until zucchini is just tender and eggs are just set with runny yolks, 10 to 12 minutes. Sprinkled with Parmesan and basil.
