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.
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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