Zucchini Vegan Egg Nests

Gluten-Free Zucchini “Egg” Nests

These adorable Gluten-Free Zucchini “Egg” Nests consist of spiralized zucchini, vegan alfredo sauce, and sweet potato. They don’t contain eggs. To make, you’ll need a spiralizer (unless you’ve got some serious knife skills).

5 from 1 vote
Zucchini Vegan Egg Nests
Print Recipe

Zucchini “Egg” Nests

Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Main Course
Servings: 5 nests
Calories: 35kcal


  • 1 small sweet potato
  • 2 large zucchini
  • Olive oil cooking spray
  • ½ recipe Vegan Alfredo Sauce (see below)


  • Preheat the oven to 400°F. Using a fork, poke small holes in the sweet potato, going all the way around, about ½ inch apart. Cover in foil and bake for 30 minutes, or until cooked through.
  • Spiralize zucchini into noodles and spread onto paper towels. Place more paper towels on top and gently press out the water as best you can.
  • Line a baking sheet with foil and lightly spray with olive oil. Build “egg nests” onto tray by bunching the noodles tightly together to look like nests. (Should make about 5 nests.) Pour 3 tablespoons alfredo sauce into the center of each egg nest. Bake in the oven for 10-12 minutes, or until zucchini is lightly browned.
  • Slice open the sweet potato. Using a melon baller, scoop the insides to form a ball. This will be your “egg yolk.” Place a ball of sweet potato into the center of each cooked nest.
  • Serve zucchini egg nests with more alfredo sauce to drizzle.


Nutrition Facts
Zucchini “Egg” Nests
Amount Per Serving
Calories 35
% Daily Value*
Sodium 20mg1%
Potassium 292mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 3845IU77%
Vitamin C 14.7mg18%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

5 from 1 vote
Cashew Alfredo Sauce
Print Recipe

Vegan Alfredo Sauce

Prep Time10 mins
Cashew soak1 hr
Total Time10 mins
Course: Condiment/Sauce
Servings: 1 cups
Calories: 546kcal


  • 1 cup raw cashews, soaked overnight and strained*
  • ¼ cup nutritional yeast
  • 6 cloves garlic
  • 1 lemon , juiced
  • 1 cup water, plus more if needed
  • 1 teaspoon onion powder (optional)
  • ¼ teaspoon kosher or fine sea salt


  • In a blender, add soaked/strained cashews, nutritional yeast, garlic, lemon juice, water, onion powder (if using), and salt. Blend until creamy and smooth.


*Cashews must be soaked in advance, otherwise pour boiling water over cashews in a bowl and let sit for 1 hour. If you do not have time for this, or if you can’t have nuts, you can also substitute the cashews for hemp hearts. Hemp hearts require no soaking before use.


Nutrition Facts
Vegan Alfredo Sauce
Amount Per Serving
Calories 546 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 6g30%
Sodium 410mg17%
Potassium 861mg25%
Carbohydrates 40g13%
Fiber 7g28%
Sugar 7g8%
Protein 21g42%
Vitamin C 41.9mg51%
Calcium 72mg7%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

Zucchini Vegan Egg Nests Recipe

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Alfredo Hannah Sunderani Sweet Potatoes Zucchini Zucchini Noodles
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Sept-Oct Cover 2023



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