Spiralize. Spiralize the 3 large zucchinis (See notes for the spiralizer I use).

Sweat. Mix the spiralized zucchini with 1/2 tsp sea salt in a large colander. Let sweat for 15-20 minutes in the sink.

Preheat oven to 400F. Also, line a large baking sheet with parchment paper.

Squeeze. Remove the zucchini from the colander and place it on a clean dry cloth or paper towel. Squeeze the excess water out with your hands over the sink. (You squeeze out a lot of water)

Make the nests. Using your hands, carefully arrange the zucchini into 6 nest-shaped circles, about 3-4 inches large.

Filling the nests. Now, you can either crack one egg inside each nest (this option will make for hard-cooked yolks, this is essential for meal prepping), or you can separate the white from the yolk and place the white from one (1) egg into each nest. To do so, simply use 2 bowls. In the first one you will place the white and in the second, the yolks. You will then pour egg white in each nest. Try not to overflow. You will likely have some egg white left, keep it for a future recipe.

Baking. Bake for 18-20 minutes, or until the zucchini starts to brown. Place one yolk inside each nest hole. Bake for an additional 3 to 5 minutes, depending on how liquid you like your yolks. For the hard yolk version, simply bake for 22-25 minutes, or until your eggs are set.

Serve. I served them with baby tomatoes, olive oil, balsamic vinegar, fresh dill, fresh basil, paprika, freshly ground pepper, sea salt. It was wonderful. These toppings are optional. You can have them plain, they are very tasty that way as well.

How to store. Can be kept in the refrigerator for up to 7 days (for the hard yolk version). Eat the liquid yolk version immediately. I do not recommend keeping any liquid egg yolk for later, for safety reasons.