If you end up with huge monster zucchini, these Low-Carb Baked Zucchini Popeye Eggs are a fun way to use it! Use Zucchini Recipes for more ideas for using zucchini if it’s a bit too abundant this time of year!
It’s no secret that I’m a huge zucchini fan, and at my old house I grew it in my garden and would often end up with giant zucchinis that I had fun experimenting with. Now that I have a garden space that’s too small for growing zucchini, I’m always happy when I get gifted some, and these Low-Carb Baked Zucchini Popeye Eggs were inspired by an extra large zucchini I got from my brother Mark and his wife Lisa.
I experimented with my niece Kara for this recipe, and first we had the idea of making Popeye Eggs in a frying pan, subbing zucchini for the bread with a hole cut out for the egg. That was pretty much a total failure, because the egg didn’t stay contained in the hole in the zucchini the way we’d imagined and we ended up with a mess in the pan.
But we still like the idea of zucchini rounds with the center cut out and an egg broken into the hole, and we came up with this cheesy baked version. When I shared a picture of this on Instagram (before we had even tasted it) everyone who commented seemed to think it looked good. Of course eggs, zucchini, and lots of melted Monterey Jack Cheese couldn’t help but be a tasty combination, but Kara and I both ate ours with a dollop of sour cream and some Green Tabasco Sauce for even more of a flavor punch.
And if you end up with a giant zucchini, this is definitely a fun way to use it!