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5 from 1 vote

Cheesy 50/50 Spaghetti + Zucchini Bake with Eggs

Prep Time15 minutes
Cook Time25 minutes
Servings: 4
Calories: 733kcal
Author: Teri & Jenny

Ingredients

  • 10 ounces dry spaghetti
  • 2 medium zucchini, ends trimmed and peeled with a julienne peeler
  • 6 strips crispy cooked and chopped bacon
  • 1 cup mozzarella
  • ½ cup Parmesan, divided
  • 4 tablespoons unsalted butter, divided
  • 4 large eggs
  • 1 teaspoon crushed red pepper flakes

Instructions

  • Fill a large pot with water and place over medium-high heat.
  • Once water comes to a boil, add a small handful of salt and the dry spaghetti.
  • Once the pasta is al dente, 6 to 7 minutes, add the zucchini and cook for an additional 30 seconds. Drain pasta and zucchini into a colander and rinse under cool water. Transfer into a mixing bowl.
  • Toss spaghetti and zucchini with bacon, mozzarella and ¼ cup Parmesan. Season with salt and pepper.
  • Preheat oven to 375˚F.
  • Place 2 tablespoons butter in a large skillet over medium heat. Add pasta mixture to skillet, creating 4 divots. Melt ½ tablespoon of remaining butter into each divot and crack an egg over each pool of butter.
  • Sprinkle remaining ¼ cup Parmesan over pasta mixture and place skillet in oven.
  • Bake for about 10 minutes or until cheese melts, egg whites set, but yolks are still runny.
  • Remove from oven and season with salt and pepper. Finish with a sprinkle of crushed red pepper flakes. Serve.

Nutrition

Calories: 733kcal | Carbohydrates: 58g | Protein: 33g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 293mg | Sodium: 697mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1287IU | Vitamin C: 18mg | Calcium: 355mg | Iron: 3mg