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Baked Zoodle Nests

Happy Thursday, peeps! Contrary to universal #corona opinion, I always know what day of the week it is (how many weeks it’s been since this craziness started is a complete different story 🤷🏻‍♀️) as I live for the weekends because it means No Home Schooling! 🎉 But I have good news: School is starting again here in Berlin!!! It’s only a few hours a week, and unfortunately my 3rd and 4th grader have opposing schedules, so it’ll be a bit of a back and forth, but I will take what I can get whenever I can get it. I’ve been running around with a sloppy grin on my face all day!

But I totally digress, so let’s circle around to food and these awesome Baked Zoodle Nests. Perfect for any meal, these also work very well as a side for a broiled salmon or a juicy steak. Oooh, or garlicky shrimps! 😋

We had them as a simple lunch with a side of avocado and a generous slathering of hot sauce and loved them! For a vegetarian version, just leave out the bacon. Still grinning… 😁

xoxo Donata


Makes 6 nests

3 large zucchini or 4 small, enough to give you 6 cups of of spiralized zoodles

1 tbsp salt plus more to taste

1 tsp olive oil

2 shallots, finely chopped

1 clove garlic, finely chopped

1/4 cup red pepper, chopped

1/4 cup yellow pepper, chopped

6 eggs

6 slices bacon

cooking spray

Pepper to taste

Optional: Avocado to serve, hot sauce to serve.


Use a spiralizer to slice the zucchini into noodles. Sprinkle salt over the zoodles and mix with your hands to make sure the salt is spread evenly. Let the noodles sit for 20 minutes so they can sweat out moisture.

Preheat oven to 400 F (200 C).

Liberally grease a 6-cup jumbo muffin tin or 6 oven proof ramekins (that are at least 3.5 inches (8 cm) across) with cooking spray.

Heat olive oil in a skillet on medium heat. Add the shallots, red and yellow peppers and garlic and sauté until glazed and just soft, about 4 minutes. Remove from heat and set aside. Squeeze the noodles gently with your hands to get out as much moisture as possible. You can also wring them in a clean kitchen towel, but watch out that it doesn’t smell too much of detergent! Place in a bowl, add some ground black pepper. Try a bit and add more salt to taste. Separate the egg whites from the yolk by cracking an egg into your hand over a bowl, then letting the whites drip down through your fingers until you only have the yolks left in your hand. Place the yolks gently in a bowl. Add the egg whites to the zoodles and mix together. Divide the zoodles into the prepared muffin tin or ramekins. Create a little nest with an indentation in the middle. Add a heaped tablespoon of the pepper/onion/garlic mix. Press that towards the edges to make another indentation. Fold a slice of bacon into a V shape and press that into the peppers. Gently top with an egg yolk. Season with a sprinkling of salt and pepper. Bake for 15-20 minutes until the the bacon is done and the yolks are cooked to your liking.

Every oven is different, so if your zoodles are getting too much color before your bacon and eggs are done, cover loosely with foil until done.

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