Baked Vegetable Bird's Nests

Step 1

Preheat oven to 350 degrees. Lightly spray a large baking sheet with cooking oil and set aside.

Step 2

Julienne both the carrots and zucchini in a large bowl with a hand spiralizer. Then thinly slice the onion and baby spinach and toss into the same bowl, along with the eggs, Parmesan cheese, flour, panko bread crumbs, salt, and pepper.

Step 3

Toss all the ingredients together using 2 large forks (or use your hands) until well combined. Using 2 forks, scoop a small amount, and transfer onto the baking sheet. Try to swirl and shape the vegetables into a small bird's nest. Try to give each one some depth, adding more on top to avoid them looking flat, like pancakes. Each fork-full leads to about a 3-inch diameter in size.

Step 4

Bake for 15 to 17 minutes, or until golden brown on the bottom and crispy around the edges. Keep in mind, if you undercook them, the nests will fall apart. Remove from the oven and use a spatula to transfer to a serving plate. Serve them warm with dipping sauce nearby.

Step 5

Yields: 8 to 12 bird's nests (depending on their size)