Ingredients
Cooking spray
1/2 c. plain Greek yogurt
3 tbsp. store-bought or homemade pesto
Kosher salt
1 lb. spiralized zucchini (from about 2 medium zucchini)
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
1/2 c. grape or cherry tomatoes, halved
4 large eggs
2 tsp. grated Parmesan
Torn fresh basil, for serving
Preparation
Step 1Preheat oven to 425º. Spray a rimmed baking sheet with cooking spray.Step 2In a medium bowl, combine yogurt and pesto; season with salt, if desired.Step 3In a large bowl, toss zucchini with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form zucchini mixture into 4 (5") nests on prepared baking sheet. Divide tomatoes among nests.Step 4Bake 5 minutes, then make a well in the center of each nest. Add a dollop of pesto yogurt, then crack an egg into each well. Sprinkle each egg with a pinch of salt and a grind of pepper.Step 5Continue to bake until zucchini is just tender and eggs are just set with runny yolks, 10 to 12 minutes. Sprinkled with Parmesan and basil.
If you can’t find zoodles (most stores sell them pre-made in the vegetable aisle) or a spiralizer to make them, slice the zucchini into very thin, long matchsticks and twirl into bundles—the oil and salt will help soften them up. Once you get a handle on this recipe, adapt the flavor of the yogurt sauce (try olive tapenade) or swap out the tomatoes for other veg—roasted bell peppers are a nice place to start.
