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Zucchini Egg Bake with Olives & Capers

Serves 4

This dish looks super fancy, but it only takes a few minutes to prepare! Green olives and capers provide a pop of flavor and leaving the eggs mostly untouched makes the finished dish extra indulgent to bite into. This is the perfect dish to make this weekend, so go get your ingredients now!

Prep Time: 10 minutes
Cooking Time: 25 minutes


2 medium zucchinis, ends removed & shredded
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 whole scallion, minced
2 tablespoons ghee or butter
8 eggs
10 green olives, chopped
2 tablespoons capers


Preheat oven to 350 degrees Fahrenheit.

Gently toss shredded zucchini with sea salt, black pepper, garlic powder, minced scallion and melted ghee or butter.

Pour into an 8x8” cake pan lined with parchment paper.

Crack 8 eggs in the dish and swirl a bit with a fork or butter knife keeping about half of the eggs untouched.

Top with chopped green olives and capers and additional black pepper.

Bake in the oven until the eggs have set, about 25 minutes.

Remove from the oven and allow to cool a few minutes before serving, storing any leftovers in the fridge for up to 3 days.


Calories: 222
Carbs: 4
Net Carbs: 3
Protein: 13
Fat: 17