Go Back
–+ servings
Zucchini Noodles with Poached Eggs and Pesto Recipe

Zucchini Noodles with Poached Eggs and Pesto

Michelle Kim
Enjoy a light and healthy meal with this easy-to-make Zucchini Noodles with Poached Eggs and Pesto recipe. Perfect for a quick lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian Inspired
Servings 2
Calories 297 kcal

Equipment

  • 1 Spiralizer or vegetable peeler For making zucchini noodles
  • 1 Non-stick skillet For poaching eggs
  • 1 Saucepan For cooking zucchini noodles

Ingredients
  

  • 2 Zucchini Turned into noodles
  • 4 Eggs
  • 1/2 cup Pesto Freshly made or store-bought
  • 1 tablespoon Olive oil
  • to taste Salt and pepper

Instructions
 

  • Using a spiralizer or vegetable peeler, create noodles out of the zucchini.
  • Heat a saucepan over medium heat, add olive oil, then sauté the zucchini noodles for 2-3 minutes until just tender. Season with salt and pepper.
  • Fill a non-stick skillet with water and bring to a gentle simmer. Crack eggs individually into the water.
  • Cook for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
  • Divide the zucchini noodles onto plates. Place two poached eggs on top of each serving.
  • Add a dollop of pesto on top of the eggs. Serve immediately.

Notes

For a vegan option, omit the eggs and add tofu or a vegan cheese of your choice.

Nutrition

Serving: 1gCalories: 297kcalCarbohydrates: 10gProtein: 14gFat: 23gSaturated Fat: 4gCholesterol: 372mgSodium: 630mgPotassium: 719mgFiber: 2gSugar: 7gVitamin A: 58250IUVitamin C: 29.5mgCalcium: 1630mgIron: 0.5mg
Keyword healthy, Low-Carb, Pesto, poached eggs, Zucchini Noodles
Tried this recipe?Let us know how it was!