Spiralized zucchini, breadcrumbs, cheese and herbs come together simply to make these crispy nest fritters. The perfect vessel for a runny egg. A great light summer recipe, that comes fresh from your garden.
Light breezes, long sunny days, the smell of sunscreen lingering in the air……no, i’m not reminiscing about San Diego again, I’m actually talking about Oakland for once.
This summer has been a welcome surprise. I can’t even believe how nice the weather has been. While still a bit cooler than what I used to prefer when living down south, I’m kind of loving the fact that we’re not melting in an extreme heatwave like my friends in SoCal currently are.
I even crossed the bridge to San Francisco the other day and it was sunny and 68 degrees! That never happens in the summertime.
After two less than stellar summers in Oakland, I am thrilled to finally be enjoying my favorite season to it’s fullest.
Our yard looks amazing. All the work we’ve put into it over the last year has really paid off. I love to sit out there and look at our lush lawn, and beautiful blooming gardens.
My first Oakland vegetable garden is now bursting with veggies, and dare I say, It’s my best garden to date. I learned a lot gardening in San Diego, and I think I applied all those lessons perfectly and I’m finally able to enjoy a productive, pest-free garden.
Zucchini is generally the first thing I harvest each year and this year was no exception. I busted out my spiralizer and made these crispy spiralized zucchini nests. Kind of a cross between a fritter and a latke, these beauties make the perfect vessel for an egg with a runny yolk.
When you get to cook something that you grew yourself, it always makes for a tastier meal in my opinion. I can’t wait to see what other delicious meals my garden produces this summer.
Crispy Spiralized Zucchini Nests
Spiralized zucchini isn’t just a low carb pasta substitute anymore. When you prepare zucchini this way, you open up a lot of possibilities for recipes. You can bake it in a casserole, serve it cold in a salad, or even stuff it into peppers or pasta shells for some great, flavorful texture.
These spiralized zucchini nests came together super simply with some breadcrumbs, cheese and herbs. A quick, on-the-fly dinner.
A perfect end for a warm, lazy summer day.
If you decide to give this recipe a try, be sure to post a pic and tag me @betsylife on both Facebook and Instagram!
Crispy Spiralized Zucchini Nests
Spiralized zucchini, breadcrumbs, cheese and herbs come together simply to make these crispy nest fritters. The perfect vessel for a runny egg. A great light summer recipe, that comes fresh from your garden.
Ingredients
- 2 medium zucchini
- 1 small red onion
- 2 tablespoons seasoned breadcrumbs
- 2 tablespoons parmesan cheese shredded
- 1/4 cup fresh herbs finely chopped
- salt and pepper to taste
- 5 eggs
Instructions
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Preheat oven to 350 degrees
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Using a vegetable spiralizer, spiralize zucchini. Thinly slice red onions.
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In a large bowl, combine spiralized zucchini, red onion, breadcrumbs, parmesan cheese, fresh herbs, salt and pepper and one egg. Toss to fully combine.
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Line a baking sheet with parchment paper. Scoop mixture into 4 equal piles on the baking sheet. Using two forks, spread each pile into a 1/2 inch thick "nest" with a well in the center for the egg to sit in.
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Bake for 12 minutes. Remove from oven and carefully crack an egg into the well of each nest. Continue to bake for 10-12 minutes more, until egg yolks are set.
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Serve immediately.
Recipe Notes
Any fresh herbs will be great in this recipe. I used parsley and basil, but cilantro, thyme, oregano, or dill would also work great.
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