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Zucchini-nested Egg - breakfast is ready!

Zucchini-nested Egg served with
sliced tomatoes & basil.
Breakfast is ready! Spiralized zucchini became a nest for an egg. Not quite hashbrowns but quite tasty . . . and a good way to use up some of our summer squash. Plus, it's low in carbs, too.



Zucchini-nested Egg     1 serving
Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg
  1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
  2. Spray a stick-free skillet with pan release and heat it to medium temperature.
  3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
  4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
  5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.

Recipe without photos . . .
Zucchini-nested Egg     1 serving
Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg
  1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
  2. Spray a stick-free skillet with pan release and heat it to medium temperature.
  3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
  4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
  5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.

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