Zucchini Vegan Egg Nests

Gluten-Free Zucchini “Egg” Nests

These adorable Gluten-Free Zucchini “Egg” Nests consist of spiralized zucchini, vegan alfredo sauce, and sweet potato. They don’t contain eggs. To make, you’ll need a spiralizer (unless you’ve got some serious knife skills).

5 from 1 vote
Zucchini Vegan Egg Nests
Zucchini “Egg” Nests
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 
Course: Main Course
Servings: 5 nests
Calories: 35 kcal
Ingredients
  • 1 small sweet potato
  • 2 large zucchini
  • Olive oil cooking spray
  • ½ recipe Vegan Alfredo Sauce (see below)
Instructions
  1. Preheat the oven to 400°F. Using a fork, poke small holes in the sweet potato, going all the way around, about ½ inch apart. Cover in foil and bake for 30 minutes, or until cooked through.
  2. Spiralize zucchini into noodles and spread onto paper towels. Place more paper towels on top and gently press out the water as best you can.
  3. Line a baking sheet with foil and lightly spray with olive oil. Build “egg nests” onto tray by bunching the noodles tightly together to look like nests. (Should make about 5 nests.) Pour 3 tablespoons alfredo sauce into the center of each egg nest. Bake in the oven for 10-12 minutes, or until zucchini is lightly browned.
  4. Slice open the sweet potato. Using a melon baller, scoop the insides to form a ball. This will be your “egg yolk.” Place a ball of sweet potato into the center of each cooked nest.
  5. Serve zucchini egg nests with more alfredo sauce to drizzle.
Nutrition Facts
Zucchini “Egg” Nests
Amount Per Serving
Calories 35
% Daily Value*
Sodium 20mg 1%
Potassium 292mg 8%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 76.9%
Vitamin C 17.8%
Calcium 2%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

5 from 1 vote
Cashew Alfredo Sauce
Vegan Alfredo Sauce
Prep Time
10 mins
Cashew soak
1 hr
Total Time
10 mins
 
Course: Condiment/Sauce
Servings: 1 cups
Calories: 546 kcal
Ingredients
  • 1 cup raw cashews, soaked overnight and strained*
  • ¼ cup nutritional yeast
  • 6 cloves garlic
  • 1 lemon , juiced
  • 1 cup water, plus more if needed
  • 1 teaspoon onion powder (optional)
  • ¼ teaspoon kosher or fine sea salt
Instructions
  1. In a blender, add soaked/strained cashews, nutritional yeast, garlic, lemon juice, water, onion powder (if using), and salt. Blend until creamy and smooth.
Recipe Notes

*Cashews must be soaked in advance, otherwise pour boiling water over cashews in a bowl and let sit for 1 hour. If you do not have time for this, or if you can’t have nuts, you can also substitute the cashews for hemp hearts. Hemp hearts require no soaking before use.

Nutrition Facts
Vegan Alfredo Sauce
Amount Per Serving
Calories 546 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 6g 30%
Sodium 410mg 17%
Potassium 861mg 25%
Total Carbohydrates 40g 13%
Dietary Fiber 7g 28%
Sugars 7g
Protein 21g 42%
Vitamin C 50.8%
Calcium 7.2%
Iron 37.9%
* Percent Daily Values are based on a 2000 calorie diet.

Zucchini Vegan Egg Nests Recipe

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Alfredo Hannah Sunderani Sweet Potatoes Zucchini Zucchini Noodles
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