Zucchini Noodles with Pesto Eggs Recipe

Savor the taste of fresh, seasonal cooking with our Zucchini Noodles with Pesto Eggs recipe. Perfect for a light lunch or an elegant dinner, this dish captures the essence of summer and the joy of family gatherings around the table. The combination of crisp zucchini noodles, rich pesto, and delicately cooked eggs makes it both a vibrant and nutritious choice. Embrace your creativity and enjoy a meal that’s as delightful to the eye as it is to the palate, bringing loved ones closer with every bite.

• 2 medium zucchinis, spiralized
• 2 eggs
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic
• 1/4 cup pine nuts
• Salt and pepper to taste

1. Begin by preparing the pesto. Combine the basil leaves, Parmesan cheese, olive oil, garlic, and pine nuts in a food processor. Blend until smooth. Season with salt and pepper to taste. Set aside.
2. In a large skillet, heat a small amount of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until just tender. Remove from heat and set aside.
3. In the same skillet, add a bit more olive oil and crack the eggs into the pan. Cook until the whites are set, but the yolks are still runny, about 2-3 minutes. You can cook longer if you prefer well-done eggs.
4. To assemble the dish, place a generous portion of the zucchini noodles on each plate. Top with a cooked egg and drizzle with the homemade pesto. Garnish with extra pine nuts or fresh basil leaves if desired.
5. Serve immediately and enjoy the infusion of flavors with your loved ones.

• Zucchini Noodles: If you don’t have a spiralizer, you can use a julienne peeler or buy pre-spiralized zucchini from the store.
• Pesto Variations: Feel free to swap pine nuts with walnuts or almonds, or use spinach instead of basil for a different twist.
• Cooked Eggs: For perfect eggs, make sure your skillet is well-heated before adding the eggs.

If you have leftovers, store the zucchini noodles and pesto separately in airtight containers in the refrigerator. They can be kept for up to 2 days. Reheat the noodles briefly in a skillet and add the fresh pesto before serving.

If you’re out of pine nuts, you can easily substitute them with walnuts or almonds. Likewise, spinach or arugula can replace basil in the pesto if needed.

Pair this refreshing dish with a crisp white wine or a chilled glass of sparkling water with a slice of lemon. For a complete meal, serve alongside a mixed greens salad with a light vinaigrette dressing.

Here at Zynahz, our mission is to bring joy and creativity into your kitchen, turning every meal into a celebration. We hope you enjoy this Zucchini Noodles with Pesto Eggs recipe as much as we do. Share your culinary creations with us, and don’t forget to pass along this recipe to friends and family. Dive into more recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest delicious updates. Happy cooking!