Instructions
1-Use a vegetable peeler or a spiralizer: Use a vegetable peeler or a spiralizer to slice the zucchini in to noodles.
2-Place in a colander over a bowl: Place in a colander over a bowl and toss with sea salt until evenly coated.
3-Let the zucchini noodles sit for 20: Let the zucchini noodles sit for 20 minutes so they can sweat.
4-Preheat oven to 400 degrees F, and: Preheat oven to 400 degrees F, and use ghee or coconut oil to generously grease a 6-cup jumbo muffin tin or 6 ramekins that are at least 3.5 inches in diameter.
5-Use your hands to squeeze the zucchini: Use your hands to squeeze the zucchini noodles to release as much moisture as possible.
6-Place in a bowl and add garlic: Place in a bowl and add garlic powder, onion powder, and ground black pepper.
7-Carefully separate the egg whites from the: Carefully separate the egg whites from the yolk. The easiest way to do this is crack an egg into your hand over a bowl, then pass the egg yolk from one hand to another until the whites drip down between your fingers into the bowl.
8-Place the yolks on a plate, and: Place the yolks on a plate, and add the whites to the zucchini noodles and mix together.
9-Divide the zucchini noodles into the prepared: Divide the zucchini noodles into the prepared muffin tin cups or ramekins. Create a nest and leave an indent in the center.
10-Carefully place a yolk in the center: Carefully place a yolk in the center of each zucchini nest.
11-Sprinkle with more salt and pepper: Sprinkle with more salt and pepper.
12-Bake for 15-20 minutes until the yolks: Bake for 15-20 minutes until the yolks are cooked to your liking.