Baked Eggs & Zoodle Bundles

Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray.

In a medium bowl, combine the Greek yogurt and pesto. Season with kosher salt if desired.

In a large bowl, toss the spiralized zucchini with extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Form the zucchini into 4 nests (about 5 inches each) on the prepared baking sheet and divide the halved tomatoes evenly among them.

Bake the zucchini nests for 5 minutes. Then, create a well in the center of each nest, add a dollop of the pesto yogurt mixture, and carefully crack one egg into each well. Sprinkle each egg with a pinch of salt and a grind of black pepper.

Continue baking until the zucchini is tender and the eggs are just set with runny yolks, about 10 to 12 minutes. Remove from the oven and sprinkle with grated Parmesan and torn fresh basil before serving.