The shredded potatoes on the bottom of each of these forms the dish’s nest. The eggs are in the nest. Get it?! As usual, there are some veggies shoved into these nests too. (After all, I am a vegetarian!) Zucchini contains Vitamin C and lutein (which promotes eye health). One of the nice things about this dish is that you have a complete, easy to present serving in a neat little package that is easy for little hands to pick up.
1 potato, peeled and shredded (about 1 cup)
Salt, as necessary
3 small zucchini, shredded (about 2 cups)
½ small onion, chopped
2 Tbs. olive oil
1 tsp. minced garlic
½ tsp. salt
1 Tbs. flour
3 eggs, beaten
1 cup Monterey Jack cheese, shredded
2 Tbs. parmesan cheese
Heat oven to 350 F. Spray cupcake pan with non-stick spray. If you want, you can use cupcake papers instead for easy removal (but you should still spray the bottom of the inside of each cupcake paper). Evenly divide potatoes among 12 cupcake slots, and pat down. Bake until slightly browned, about 15 minutes. Heat oil in frying pan over medium-high heat until hot. Add zucchini, onion and garlic. Sauté for 6 minutes, or until soft (stirring frequently). Remove from heat and stir in salt. Sprinkle flour atop veggie mixture and stir to incorporate. Put veggie mix into bowl, and add eggs and cheese. Stir to combine. Spoon veggie and egg mixture atop potatoes in each cupcake slot. Sprinkle tops with parmesan cheese. Bake for 30 minutes, or until done. Let cool a bit before serving.