A one-skillet breakfast you’ll come back to time and time again! These Spiralized Zucchini Egg Nests are drizzled with herby homemade pesto for a veggie and protein packed recipe that’s perfect for your Gluten Free, Whole30, and Low Carb egg breakfast!
This recipe was made in partnership with Partanna Olive Oil. It was posted January 31, 2019, and republished on January 28, 2021 with a few new photos and a video!
Why We Love It
This zucchini and pesto egg nest recipe is a pretty perfect breakfast for me. Because even when there’s a time crunch and world is waiting, telling me to get moving, I like to start my day with a meal that makes me happy and tastes great.
It doesn’t have to be anything big or intricate at 6am (who has time for that?!), but it’s can still be something special. I just love to start the day with an easy and delicious breakfast, and this recipe is both!
Julia Child said it best when she said, “You don’t have to cook fancy or complicated masterpieces- just good food from fresh ingredients.”
Here’s what you need to make this at home. There are only five ingredients in this recipe in total… well, okay, there are seven if you count salt and pepper.
- Zucchini. Choose small to medium sized zucchini, because large zucchini tend to be too seedy to spiralize.
- Olive Oil. I used 100% Siscilian Partanna Olive Oil (I got it at Walmart).
- Pesto. Make the homemade pesto recipe below, make my Whole30 & dairy free pesto, or substitute your favorite store-bought brand.
- Fresh Basil
- Salt & Pepper
Just take these few great ingredients and cook them up right, and you’ll be filled up and fueled good! And since my kids absolutely love zucchini noodles (they hate zucchini prepared any other way, go figure), they eat with it as much as gusto as I do. I think they’d be cool with a low carb egg breakfast like this every day!
Making the Recipe
This recipe is incredibly simple and great for even new home cooks. Just follow the step by step instructions to make it absolutely perfect, time after time!
Step 1: First, make the pesto. Add all the ingredients to your blender or food processor except for the oil, and pulse to break down. Turn the blender to low speed, then slowly drizzle in the oil.
Pro-tips for making pesto:
- Use large leaf Italian basil for the most flavor punch.
- If you don’t love the harsh bite of raw garlic, blanch the garlic quickly by submerging the peeled cloves in boiling water for about 30 seconds, then transferring them to an ice bath to stop the cooking process. It takes the sting out of the garlic but still leaves you with the delicious flavor!
- When you’re ready to make the pesto, be sure to break down the basil fully before you begin adding the olive oil. This allows the flavor of the basil to be more fully released and incorporated into the sauce.
Note: Homemade pesto keeps in the fridge for about 1 week. We drizzle it on everything for a burst of flavor and a serving of healthy fats.
Step 2: Prepare the zucchini noodles. Use your spiralizer set to a medium or small setting to spiralize two to three zucchini.
I don’t sweat the zucchini first, because they don’t cook long enough in the skillet to release a lot of water. This way, they stay fresh tasting with a nice, crisp texture. I like a little life in my zucchini noodles!
Step 3: Saute the zucchini over medium heat. Cook it until it’s wilted slightly, then separate into equal-sized, round piles.
Make a well in the middle of each pile, and crack and egg into the middle. Cover the skillet and cook until the eggs are set.
Step 3: Put it all together. Drizzle the eggs with a healthy spoonful of pesto and a crack of black pepper. Sprinkle with fresh basil, and use a spatula to transfer to a plate.
More Delicious Breakfast Recipes
Making this recipe? I’d love to hear about your experience making it!
Drop a star rating below, and tag me on Instagram @cookathomemom so I can see your creations!
Spiralized Zucchini, Pesto and Egg Nests
Zucchini Noodle Nests & Eggs
- 2 Tablespoon olive oil
- 2 small to medium zucchini
- 4 eggs
- 3-4 Tablespoon pesto
- salt and pepper to taste
- 2 cups packed fresh basil
- 1/3 cup pine nuts *substitute unsalted walnuts or sunflower seeds
- 1 teaspoons lemon juice
- 2 cloves garlic I prefer blanched garlic, but raw works too!
- 3 Tablespoon grated parmegiano reggiano
- 1/3 cup extra virgin olive oil
- 1/4 teaspoons black pepper
Make the Pesto
- In a food processor or blender, add the basil, nuts, lemon juice, garlic, and cheese. Pulse until fully broken down.
- Turn the food processor to low, and slowly pour in a steady stream of the olive oil until fully combined. Season to taste with salt and pepper.
Zucchini Noodle Nests & Eggs
- Cut the stem off the zucchini and spiralize on the smallest setting. Roughly chop the pile a few times so the noodles aren’t too long.
- Heat the olive in a large pan over medium heat. Add the zucchini to the pan and lightly sautée just until softened, about 1 minute.
- Using a spatula or wooden spoon, separate the zucchini into four round piles on the skillet. Make a small well in the middle of each one. Crack an egg into each well.
- Cover and cook untouched for about 3 minutes. When the whites are set and the yolks are still runny, they’re ready, but if you prefer your yolks cooked more, break the yolks before you cover the pan.
- Season lightly with salt and pepper, drizzle with homemade herby pesto, and serve.