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Eggs & Zoodles Ingredients • Cooking spray • 1/2 c. plain Greek yogurt • 3 tbsp. store-bought or homemade pesto • Kosher salt • 1 lb. spiralized zucchini (from about 2 medium zucchini) • 2 tbsp. extra-virgin olive oil • Freshly ground black pepper • 1/2 c. grape or cherry tomatoes, halved • 4 large eggs • 2 tsp. grated Parmesan • Torn fresh basil, for serving Directions Step 1 Preheat oven to 425º. Spray a rimmed baking sheet with cooking spray. Step 2 In a medium bowl, combine yogurt and pesto; season with salt, if desired. Step 3 In a large bowl, toss zucchini with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form zucchini mixture into 4 (5") nests on prepared baking sheet. Divide tomatoes among nests. Step 4 Bake 5 minutes, then make a well in the center of each nest. Add a dollop of pesto yogurt, then crack an egg into each well. Sprinkle each egg with a pinch of salt and a grind of pepper. Step 5 Continue to bake until zucchini is just tender and eggs are just set with runny yolks, 10 to 12 minutes. Sprinkled with Parmesan and basil. ➡️If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels @FoodAndRecipesWithCherokee