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Breakfast Zoodle Nests are a nutritional on the go breakfast & they pair perfectly with fresh fruit and a cup of coffee!
July 2016 – Theme
Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
It’s that time of the month again! When I read this theme I immediately thought of zoodles, probably just like many other Reduxers! I wanted to make something different with the zoodles though. I typically make a dinner item with them, so this time I tried breakfast!
What are zoodles?
Zoodles are made when you take a fresh zucchini and spiralize them into…noodles! Many people like to use these as a pasta replacement.
Why are my zoodles soggy?
If serving zoodles raw, like in this Zucchini and Corn Salad, you won’t have an issue with soggy zoodles because heating up this vegetable is what causes the moisture to drain out. When you cook and bake with zoodles (like in this recipe), make sure to first pat excess water out of zoodles using paper towels!
What am I supposed to use to spiralize my zucchini into zoodles?
In stores now you can buy pre-packaged zoodles. However, I think it is more fun to make them into zoodles yourself! There are many spiralizing machines on the market now. You can also use a julienne cutter, or Kitchen Aid sells the attachment now too (I have it and LOVE it!)
Can I make zoodles for meal prep?
YOU BET! Make your zoodles and store in an air-tight container in the fridge. When you are ready to use them, take out your portions and make Low Carb Eggplant Parmesan with Zoodles or Walnut Pesto with Zoodles!
How can I get my family to eat zoodles?
Slowly start to introduce them to it. If your family is used to eat spaghetti with meat sauce. Try making the spaghetti 1/2 zoodles, and 1/2 regular spaghetti noodles! Also – season them up a bit! Use sauces or pestos to give them flavor!
These Zoodle Breakfast Nests are a perfect on the go meal and have the fiber and protein to sustain you through the morning. They only took me 20 minutes to prep and 15 to cook – super simple! I used a little bit of breadcrumbs for a binding agent. I also think quinoa would also go well in these! Next time you make them try adding in 1/2 cup cooked quinoa for more of a nutritional punch.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 2 zucchini, large (spiralized)
- 1 roma tomato (seeds removed and diced)
- 3 eggs, large (beaten)
- 1/3 cup fresh Parmesan
- 1/3 cup Panko breadcrumbs
- 2 Tbsp. fresh basil leaves (chopped)
- salt and pepper to taste
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat oven to 375 degrees F. In a medium mixing bowl, mix all ingredients together. (You might want to cut the zoodles into smaller bite sized strands if they are too long!)
- Spray muffin/cupcake tin with PAM. Spoon mixture into each cup and press down with back of the spoon. Top with additional Parmesan if desired. Cook for 15 minutes and enjoy warm!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll's Korner can’t make any guarantees to the accuracy of this information.
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