Whole 30 Zucchini Noodle Bake

Paleo Zucchini Noodle RecipeI’ve been slacking on the recipe sharing, but I’m back with one of my newest favorite recipes, a spicy zucchini noodle egg bake. My cousin shared the recipe with me after my mom couldn’t stop raving about it and I knew it had to be worked into our dinner menu asap. The recipe says that it serves 4, but Brian and I easily finished it off between the two of us. If you added a side dish you could probably stretch it to 4 servings, but you’ll end up wanting more… it’s that good.

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Whole 30 Zucchini Noodle Bake
Servings
people
Ingredients
  • 3-4 medium - large zucchini spiraled, salted and set aside to help sweat the water out
  • 2 spicy sausage links I used organic chicken sausage
  • 4 slices bacon chopped into pieces
  • 1/2 medium yellow onion sliced thin
  • 1 tbsp Parmesan cheese or nutritional yeast if doing Whole 30/Paleo
  • pinch red pepper flakes
  • 4 eggs
Servings
people
Ingredients
  • 3-4 medium - large zucchini spiraled, salted and set aside to help sweat the water out
  • 2 spicy sausage links I used organic chicken sausage
  • 4 slices bacon chopped into pieces
  • 1/2 medium yellow onion sliced thin
  • 1 tbsp Parmesan cheese or nutritional yeast if doing Whole 30/Paleo
  • pinch red pepper flakes
  • 4 eggs
Instructions
  1. Heat oven to 400F and warm a skillet over medium-high heat
  2. Stir in the chopped bacon pieces and cook until almost fully cooked. Drain majority the fat and leave a little remaining to cook with.
  3. Add in the chopped onion and sausage to the bacon and cook through. Drain excess fat.
  4. Gently toss the zucchini noodles with the grated Parmesan cheese and red pepper flakes (based on preference) and evenly coat. Add the zoodle mixture to a casserole dish or if you're pan is oven safe continued cooking with it!
  5. Stir in the sausage mixture making sure it's evenly combined. Make 4 small wells in the zoodles and crack an egg in each one. Sprinkle salt and pepper on top of each egg.
  6. Bake in the oven for 18-19 minutes for a runnier egg and 20-22 minutes for a firmer egg.
Recipe Notes
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