Zucchini Cups with Eggs

Introduction

About this Recipe

Here’s a completely different way to add zucchini to your post-op diet! Turn them into cute “roll-up cups” and create a small party on your plate. With zucchini and eggs as the main ingredients, you make sure that you don’t overcomplicate things. 

Bariatric Surgery Recipes Zucchini Cups Low Carb

Yields:

6 cups

Ready In:

20 minutes

Nutritional facts per 2 cups:

237 calories

14.7 g protein

16.3 g fat

3.7 g carbs

1 g fiber

 

 

Ingredients

  • 1/2 zucchini, thinly peeled
  • 6 medium eggs 
  • 1/2 cup (60 g) shredded cheese
  • 3 tbsp everything but the bagel seasoning

Toppings:

  • Fresh parsley
  • Grated Parmesan cheese
  • Don’t use large (or XL) eggs as you risk overflowing the muffin tins 
  • If you don’t have the seasoning mentioned in the recipe, use a mixture of your own seasoning instead. Herbs that go well with this recipe are: salt, ground pepper, garlic powder, onion powder, paprika powder, thyme and Italian herb.
  • Add wonton wrappers or cut tortilla wraps on the bottom of your muffin tin if you want to add carbs to this recipe

 

Step by Step Instructions

Step 1

Preheat oven to 350 F / 180 C.

Step 2

Place 2 zucchini peels on the side of each of the muffin molds. This creates the so-called “zucchini-cup”.

Step 3

Crack the eggs inside the zucchini cups.

Step 4

Add 1/2 tsp of seasoning on top of each cracked egg.

STEP 5

Top each zucchini cup with shredded cheese

Step 6

Place the zucchini cups in the oven, bake about 15-18 minutes

Step 7

Remove from oven and carefully transfer the “cups” to a plate for serving

Step 8

Top with parsley and Parmesan, enjoy!

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