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Kalyn's Kitchen

Low-Carb Baked Zucchini Popeye Eggs

If you end up with huge monster zucchini, these Low-Carb Baked Zucchini Popeye Eggs are a fun way to use it! Use Zucchini Recipes for more ideas for using zucchini if it’s a bit too abundant this time of year!

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It’s no secret that I’m a huge zucchini fan, and at my old house I grew it in my garden and would often end up with giant zucchinis that I had fun experimenting with. Now that I have a garden space that’s too small for growing zucchini, I’m always happy when I get gifted some, and these Low-Carb Baked Zucchini Popeye Eggs were inspired by an extra large zucchini I got from my brother Mark and his wife Lisa.

I experimented with my niece Kara for this recipe, and first we had the idea of making Popeye Eggs in a frying pan, subbing zucchini for the bread with a hole cut out for the egg. That was pretty much a total failure, because the egg didn’t stay contained in the hole in the zucchini the way we’d imagined and we ended up with a mess in the pan.

But we still like the idea of zucchini rounds with the center cut out and an egg broken into the hole, and we came up with this cheesy baked version. When I shared a picture of this on Instagram (before we had even tasted it) everyone who commented seemed to think it looked good. Of course eggs, zucchini, and lots of melted Monterey Jack Cheese couldn’t help but be a tasty combination, but Kara and I both ate ours with a dollop of sour cream and some Green Tabasco Sauce for even more of a flavor punch.

And if you end up with a giant zucchini, this is definitely a fun way to use it!


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How to Make Low-Carb Baked Zucchini Popeye Eggs:

(This is just a summary of the steps pictured above. Scroll down to see the complete recipe.)

  1. Take eggs out of the fridge and let them come to room temperature.
  2. Preheat oven and spray casserole dish with non-stick spray.
  3. Cut the giant zucchini into slices.
  4. Cut out a hole in the center of each zucchini with a cookie cutter (or use a small glass like we did if you don’t have cookie cutters!)
  5. Put zucchini rings into the casserole dish and season.
  6. Bake zucchini rings until the zucchini is starting to feel barely soft.
  7. Gently break an egg into each zucchini hole and season the eggs with fresh-ground black pepper and a little salt.
  8. Put zucchini with eggs back into the oven and bake until they’re barely starting to set.
  9. Sprinkle grated Monterey Jack cheese over the top of the zucchini and eggs and bake until cheese is melted and yolks are cooked to your preferred doneness.
  10. Serve hot, with some sour cream and Green Tabasco Sauce if desired.

Close-up photo for Low-Carb Baked Zucchini Popeye Eggs

More Recipes for Zucchini with Eggs:

Low-Carb Zucchini and Green Chile Breakfast Casserole
Cheesy Low-Carb Zucchini and Basil Strata
Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs
Cheesy Low-Carb Crustless Zucchini Breakfast Tarts

Low-Carb Baked Zucchini Popeye Eggs

If you happen to end up with a giant zucchini, you can use it to make these Low-Carb Baked Zucchini Popeye Eggs!

Ingredients:

  • 6 slices from a giant zucchini, cut 3/4 inch thick
  • 6 eggs, at room temperature
  • Spike Seasoning (or any other all-purpose seasoning that’s good on eggs)
  • salt and fresh-ground pepper to taste
  • 3/4 cup grated Monterey Jack Cheese (more or less to taste)
  • Sour Cream and Green Tabasco Sauce for serving if desired (optional)

Directions:

  1. Take eggs out of the fridge and let them come to room temperature while you prepare the zucchini and bake the rings.
  2. Preheat oven to 400F/200C. Spray a 9″ x 12″ casserole dish with non-stick spray.
  3. Cut the giant zucchini into slices at least 3/4 inch thick. (A little thicker wouldn’t hurt if you want deeper rings.)
  4. Then cut out a hole in the center of each zucchini with a cookie cutter or a small glass.
  5. Put zucchini rings into the casserole dish and season with Spike Seasoning, salt, and fresh ground black pepper.
  6. Bake zucchini rings 15 minutes, or until the zucchini is starting to feel barely soft when you pierce it with a fork.
  7. Gently break an egg into each zucchini hole and season the eggs with fresh-ground black pepper and a little salt.
  8. Put zucchini with eggs back into the oven and bake about 2 minutes or until they’re barely starting to look set. (Cook just long enough that you can sprinkle the cheese over without breaking the egg yolks.)
  9. Sprinkle grated Monterey Jack cheese over the top of the zucchini and eggs and bake until cheese is melted and yolks are cooked to your preference, probably about 10 minutes more.
  10. Serve hot, with some sour cream and Green Tabasco Sauce if desired.

Notes:

Recipe created by Kalyn and Kara.

All images and text ©

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Baked Zucchini Popeye Eggs are a great dish for low-carb diet plans, and for any phase of the South Beach Diet.

South Beach would recommend reduced fat cheese and other low-carb diets would prefer full-fat.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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One comment on “Low-Carb Baked Zucchini Popeye Eggs”

  1. Very informative post!Thanks for sharing it with us.

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