Hey friends!
Looking for a fun twist on dinner? I’ve got just the thing!
Today, I’m excited to share my zoodles with egg recipe.
If you haven’t tried zucchini noodles yet, you’re in for a treat!
This dish is fresh, healthy, and super easy to whip up.
Let’s get cooking and make a meal that’s both delicious and light!
Ingredient Substitutions
Zucchini can be replaced with yellow squash or cucumber for a similar texture and low-carb profile. Spiralize or julienne these alternatives as you would zucchini. For a higher-carb option, use whole wheat spaghetti or bean-based pasta.
Eggs can be substituted with firm tofu for a vegan version. Crumble the tofu and season with turmeric for color and black salt (kala namak) for an egg-like flavor. Cook the tofu as you would scrambled eggs.
Pine nuts in the pesto can be replaced with sunflower seeds or pumpkin seeds for a more affordable option with similar nutritional benefits. Toast the seeds lightly before blending to enhance their flavor. Adjust the quantity of olive oil as needed to achieve the desired pesto consistency.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 70-80 g
- Carbohydrates: 30-35 g
Ingredients
- 2 tablespoons olive oil
- 2 small to medium zucchini
- 4 eggs
- 3-4 tablespoons pesto
- Salt and pepper to taste
- 2 cups tightly packed fresh basil leaves
- 1/3 cup pine nuts (alternatively use unsalted walnuts or sunflower seeds)
- 1 teaspoon lemon juice
- 2 garlic cloves (blanched or raw both work)
- 3 tablespoons grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon black pepper
Step 1: Prepare the Pesto
In a food processor or blender, combine the basil, nuts, lemon juice, garlic, and cheese.
Pulse the ingredients together until they are fully broken down into a coarse paste.
Once done, turn your food processor to a low setting, and slowly pour in a steady stream of olive oil until the pesto is fully combined and smooth.
Season to taste with salt and pepper to finish.
Step 2: Spiralize the Zucchini
Take the zucchini and cut off the stem.
Use a spiralizer set to the smallest setting to create zucchini noodles.
After spiralizing, roughly chop the pile of noodles a few times so they aren’t too long, making them easier to handle and eat.
Step 3: Sauté the Zucchini Noodles
In a large pan, heat some olive oil over medium heat.
Add the prepared zucchini noodles to the pan and lightly sauté for about 1 minute until softened.
Be cautious not to overcook them as they can become mushy.
Step 4: Cook the Eggs with Zucchini Noodles
Using a spatula or wooden spoon, separate the sautéed zucchini into four round piles on the skillet.
In the center of each pile, make a small well.
Crack an egg into each well, being careful not to break the yolk if you prefer them runny.
Cover the pan and cook the eggs untouched for about 3 minutes.
The eggs are ready when the whites are set and the yolks are runny, or cook longer if you prefer fully cooked yolks.
Step 5: Serve and Garnish
Once the eggs are cooked to your liking, season them lightly with salt and pepper.
Drizzle over the homemade herby pesto for an invigorating and aromatic finish.
Serve immediately and enjoy your flavorful zucchini noodle dish!
