These savory doughnuts are like little omelets, but far heavier on vegetables than eggs. We use only two eggs with almost three cups of zucchini, just enough to bind the mixture and hold it together. The doughnuts deliver far more robust flavor than you might expect, so accompaniments can be simple; try a green salad with light balsamic vinaigrette. The doughnut pan will be very full at first, but the mixture cooks down. Enjoy one doughnut as a side dish, or try two as a main.
2 large egg(s)
Grated Parmesan cheese
Reduced-fat pesto sauce
Fresh zucchini spirals
2¾ cup(s), (6 5/8 oz)
- Preheat oven to 400°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
- In a medium bowl, whisk eggs until lightly beaten. Whisk in Parmesan, pesto, salt, and black pepper. Add zucchini and toss well to combine. Using tongs, arrange zucchini mixture in prepared pan; drizzle any remaining egg mixture over top. Bake at 400°F until set, about 12 minutes.
- Serving size: 1 doughnut