Ingredients
1 medium zucchini (about 1 cup grated)
2 large eggs
1/2 cup shredded mozzarella cheese
1/4 cup diced bell pepper
1/4 cup diced cherry tomatoes
1/4 cup diced red onion
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (optional, for crispiness)
Fresh basil or parsley (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C).
Grate zucchini and squeeze out excess moisture using a clean towel or cheesecloth.
Divide zucchini into 12 equal portions and press into greased ramekin molds or muffin tins to form crusts.
Crack an egg into each zucchini shell, then top with mozzarella cheese.
Sprinkle bell pepper, tomatoes, red onion, salt, and pepper over the eggs.
Drizzle olive oil over the tops (optional for crispiness) and bake for 18–22 minutes, until edges are golden and eggs are set.
Garnish with fresh herbs before serving.
Notes
To enhance crispiness, press zucchini crusts firmly into the molds.
Use pre-grated zucchini with excess liquid already squeezed for convenience.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, use vegan cheese or omit cheese.
Add cooked turkey or ham for a meaty twist (ensure halal-friendly sources).
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bite
- Calories: 33
- Sugar: 0.5g
- Sodium: 30mg
- Fat: 2.9g
- Saturated Fat: 1.1g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 40mg