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.
Preheat oven to 350 degrees
Using a vegetable spiralizer, spiralize zucchini. Thinly slice red onions.
In a large bowl, combine spiralized zucchini, red onion, breadcrumbs, parmesan cheese, fresh herbs, salt and pepper and one egg. Toss to fully combine.
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.
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.
Any fresh herbs will be great in this recipe. I used parsley and basil, but cilantro, thyme, oregano, or dill would also work great.