Zucchini Noodle Egg Nests

gluten freevegetarian
Zucchini Noodle Egg Nests

Zucchini noodle egg nests cooked with tomatoes and sprinkled with feta cheese for an easy, vegetarian and gluten free breakfast! 

Zucchini Noodle Egg Nests

If you’ve ever had hash brown egg nests or a traditional “egg in a nest”, you know they’re an easy and delicious way to enjoy breakfast. Totally more exciting than a green smoothie or some scrambled eggs.

Here, we’re swapping out the potatoes and/or toast in exchange for zucchini noodles! Zucchini noodles are lighter, more nutritious, and just crunchy enough to be nest-worthy. It’s incredibly easy, best eaten out of a pan with some avocado and crusty bread!

And if you follow along on Instagram, you saw that I remade this recipe, because I was unhappy with the photos – how the rim of the pan on the left hand side is burnt. I just wasn’t watching the pan enough and it browned. SO, I made another version of these zucchini noodle egg nests, but forgot to buy tomatoes and forgot to top with avocado, so although the pan and the egg looked a bit better, the overall photo and meal just wasn’t something I was proud of.

Zucchini Noodle Egg Nests

Long story short, I’m reinforcing my point that DONE is better than PERFECT, and here we are – because many of you said that you like how “real” the photo looks. Such as, if you were gong to make it at home, this is what it would look like. And it would!

So cheers to starting our weeks off with some realness!

ALSO, I want to take this opportunity to announce that we’re now on GIPHY! That’s right, you can use all sorts of fun Inspiralized stickers on your Instagram Stories, such as our pile of zucchini noodles or “I’d Spiralize That”! Can’t wait to see how you use our stickers!

Zucchini Noodle Egg Nests

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Zucchini Noodle Egg Nests

Prep Time5 mins
Cook Time7 mins
Total Time12 mins


  • 1 teaspoon extra virgin olive oil
  • 1 garlic clove minced
  • 1 pinch red pepper flakes
  • 1 small to medium zucchini Blade D, noodles trimmed
  • 1/2 cup grape tomatoes halved
  • salt and pepper
  • 1 large egg
  • feta cheese to garnish
  • sliced basil to garnish


  • Heat the oil in a nonstick skillet over medium heat. Once oil is shimmering, add the garlic and pepper flakes and stir until fragrant, about 30 seconds. Add the zucchini noodles, tomatoes, and season with a crank of salt and generously with black pepper. Toss the noodles and let cook for 1 minutes, just to let heat up. Create a cavity in the center of the zucchini noodle mixture and crack an egg in the center. Cook, uncovered, until whites are set and yolk jiggles when you shake the pan, about 5 minutes. Garnish with cheese and basil. Serve in the skillet with crusty bread and avocado.

Zucchini Noodle Egg Nests

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website says:
Great recipe and cheese to be added with the this food. The noodles are getting healthy and taste also. The sprinkled range of tomatoes are added with this. The egg is given more taste and inspirational view by others. Easy way to cook and potato are added extra. The instagram is getting more related recipes and step by step information also. The overall photo and meal are given top range of taste also. The blog post is really nice and good for our health. Lot of thanks for given for this here
Hey I am so glad I found your blog page, I really found you by error, while I was looking on Askjeeve for something else, Anyhow I am here now and would just like to say thank you for a marvelous post and a all round entertaining blog (I also love the theme/design), I don’t have time to go through it all at the moment but I have saved it and also added in your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the fantastic jo.
Rebecca Hadley says:
How on earth does one serving of this have 23 grams of fat?!! Holy cow! So much for healthy. Looks beautiful but no thanks.

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.