Appetizers · ALWAYS FREE
Baked zucchini egg bites
Twelve tender little egg bites with sautéed zucchini, scallions and Parmesan; serve two per portion.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 350°F (175°C). Brush 12 standard nonstick muffin wells with 0.141 oz olive oil, coating the bottoms and sides.
- Heat the remaining 0.212 oz oil in a skillet over medium-high heat. Cook the zucchini for 6–8 minutes, stirring, until tender and the pan has no standing liquid. Add scallions for the final minute. Spread on a plate and cool for 5 minutes.
- Whisk the eggs, milk, Parmesan, salt and pepper just until blended. Stir in the cooled vegetables.
- Divide evenly among the 12 muffin wells, stirring the bowl between scoops so the vegetables stay evenly distributed. Each well will be roughly half full.
- Bake for 17–22 minutes, until set and a thin-tip food thermometer placed in the center of several bites registers 160°F (71°C). Rest in the tin for 5 minutes, then loosen gently with a silicone utensil. Serve 2 bites per portion.
- Refrigerate leftovers in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 124 kcal
- Protein
- 9.3 g
- Total carbohydrate
- 2.7 g
- Total fat
- 8.4 g
- Total sugars
- 1.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. Raw or dry profiles match ingredient masses before cooking. Moisture gain/loss does not change the stated portion count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed. Actual amounts left in pans or on utensils can reduce intake. Serving suggestions and substitutions are excluded. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not displayed. One serving is 2 of 12 egg bites. All 10 g oil, including tin-greasing oil, is counted; no cooked zucchini liquid is discarded.
View the ingredient calculations · Source 1Why it’s in this collection
- Gluten-Free: Zucchini, whole egg, whole milk, Parmesan-style hard cheese, scallions, olive oil, salt and pepper form the complete recipe. Eggs and dairy are present; no grain or added sweetener is included.
Required label checks: The audit covers the complete listed recipe at its stated portion count. Accompaniments and substitutions require a fresh ingredient screen. Choose gluten-free-labeled packaged ingredients where needed, including spices, seeds, quinoa or buckwheat. Avoid gluten cross-contact. This screen does not establish finished-food gluten concentration or guarantee celiac/allergy safety.
Supporting reference - Keto: 2.72 g estimated TOTAL carbohydrate per one of 6 equal portions. Every listed ingredient is included; fiber is not subtracted. No grain/pseudograin, starchy side or added sugar is listed. The estimate covers only the stated recipe, with no accompaniment. This is the site's recipe threshold, not a guarantee of ketosis or a health outcome.
See the full ingredient calculation
Ingredient Recipe grams Recipe carbs zucchini 250g 7.78g egg 300g 2.16g whole_milk 60g 2.87g parmesan 35g 1.13g scallion 30g 2.20g olive_oil 10g 0.00g salt 1.5g 0.00g black_pepper 0.3g 0.19g 16.32g total ÷ 6 equal portions. Source records are linked for every ingredient.
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
