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!
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!
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- 4 cups zucchini noodles or shreds
- 4 slices raw bacon
- 1/2 cup grated Asiago cheese
- 4 eggs
- salt and pepper to taste
- 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.