Zucchini Egg Nests
A fun and delicious way to enjoy your Utopihen eggs! These Zucchini Egg Nests combine fresh zucchini noodles with a savory marinara sauce, sautéed mushrooms, peppers, and onions, then top each nest with an egg and plenty of melty mozzarella. Bake until the eggs are just the way you like them, garnish with fresh parsley, and enjoy a simple meal the whole family will love!
Prep Time
15 Mins
Cook Time
20 Mins
Serves
6
Ingredients
- 6 Utopihen Soy and Corn Free Eggs
- 1 1/2 cup mozzarella cheese – shredded
- 1 1/2 cup spiraled zucchini
- 1 cup marinara sauce
- 1/4 cup diced green pepper
- 1/4 cup diced mushrooms
- 2 Tablespoons diced onion
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Italian parsley for garnish
Preparation
- Pre-heat oven to 400º F.
- Oil 6 cup muffin tin.
- In small sauce pan, sauté the green peppers, mushrooms, onion, Italian seasoning and garlic. About 4 minutes.
- Add in the marinara sauce and sauté until thickened, about 4-5 minutes.
- Remove from heat and let rest.
- Arrange the zucchini noodles in each muffin cup to form a nest.
- Spoon the marinara mixture on top of the zucchini noodles.
- Make a small indent on surface of marinara for the eggs.
- Gently place an egg on top of each nest.
- Sprinkle with mozzarella cheese and sprinkle with pepper.
- Bake 15 minute for a runny yolk. Bake 20 minutes for a firmer yolk.
- Remove from oven and let rest 5 minutes.
- Scoop onto a plate and garnish with Italian parsley.
