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.
Nutritional facts per 2 cups:
14.7 g protein
16.3 g fat
3.7 g carbs
1 g fiber
- 1/2 zucchini, thinly peeled
- 6 medium eggs
- 1/2 cup (60 g) shredded cheese
- 3 tbsp everything but the bagel seasoning
- 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
Preheat oven to 350 F / 180 C.
Place 2 zucchini peels on the side of each of the muffin molds. This creates the so-called “zucchini-cup”.
Crack the eggs inside the zucchini cups.
Add 1/2 tsp of seasoning on top of each cracked egg.
Top each zucchini cup with shredded cheese
Place the zucchini cups in the oven, bake about 15-18 minutes
Remove from oven and carefully transfer the “cups” to a plate for serving
Top with parsley and Parmesan, enjoy!
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