ADVERTISEMENT
## **Instructions**
### **Step 1: Prepare the Zucchini Baskets**
1. Preheat your oven to **375ยฐF (190ยฐC)**.
2. Lightly grease a **muffin tin** with olive oil or cooking spray.
3. Take the **zucchini slices** and arrange them in the muffin cups, layering the slices to form a **basket shape** around the edges. The zucchini will bend and overlap to create a nice, sturdy โbasket.โ
4. Drizzle **olive oil** over the zucchini and season with **garlic powder, oregano, salt, and pepper**.
### **Step 3: Add the Egg**
6. Once the zucchini baskets are cooked, take them out of the oven and **carefully crack an egg** into the center of each basket.
7. Sprinkle a little **cheese** on top (if using) for extra flavor and creaminess.
8. Return the muffin tin to the oven and **bake for an additional 8-10 minutes** until the egg whites are set, but the yolk remains runny. For well-done eggs, bake for an extra 3-4 minutes.
### **Step 4: Serve and Garnish**
9. Let the zucchini egg baskets cool for a minute before gently removing them from the muffin tin.
10. Garnish with **fresh herbs** like chopped parsley or chives for a burst of color and freshness.
11. Serve hot and enjoy!
## **Serving Suggestions**
๐ฅ **With a side salad** โ A light, refreshing addition to balance the richness of the egg.
๐ **With crusty bread** โ To dip into the runny yolk.
๐ฅ **With avocado slices** โ For extra creaminess and a boost of healthy fats.
## **Final Thoughts**
These **Zucchini Egg Baskets** are an **original and healthy twist on the classic egg dish** that everyone will love. Whether youโre looking for a fun brunch recipe or a low-carb breakfast idea, this dish is the perfect way to kickstart your day! The combination of tender zucchini and a perfectly cooked egg creates a delightful bite thatโs both filling and nutritious.
