3-Ingredient Pesto Zoodle Bowl (Printer-Friendly)
Zucchini noodles with basil pesto and a runny egg, offering a quick, comforting, and light veggie bowl any night.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
2 medium zucchini, spiralized into noodles
02 -
2 tablespoons basil pesto (store-bought or homemade)
03 -
1 large egg
→ For Cooking
04 -
2 teaspoons extra virgin olive oil
→ Optional Aromatics
05 -
1 clove garlic, minced
# Steps to Prepare:
01 -
Heat 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add minced garlic if using and sauté for 30 seconds until fragrant. Add spiralized zucchini and cook, stirring, for 2–3 minutes until just tender but still slightly crisp. Remove from heat.
02 -
In a separate non-stick pan, heat remaining olive oil over medium heat. Crack the egg into the pan and cook sunny-side up until the whites are set but the yolk remains runny. Season with a pinch of salt and pepper if desired.
03 -
Toss the warm zucchini noodles with basil pesto until evenly coated. Transfer to a serving bowl and top with the fried egg. Serve immediately.
# Extra Cooking Tips:
01 -
For extra crunch and flavor, garnish with halved cherry tomatoes and toasted pine nuts.