Zucchini Noodles with Poached Egg Topper

Zucchini Noodles with Poached Egg Topper

Get ready to fall in love with zoodles (zucchini noodles)! These spiralized veggies are a low-calorie substitution for pasta. Top with a poached egg for a well-rounded dish.

Prep Time: 15 minutes                                             Makes: 4 servings

Cook Time: 10 minutes                                            Serving Size: 2 Cups of Veggie Mixture with 1 Egg (1/4 of the recipe)

Total Time: 25 minutes

  • 25 Minutes
    Total Cook Time
  • 12g Protein
  • 210 Calories

2 Tbsp Extra-Virgin Olive Oil
2 Cloves Garlic, Minced
1/2 tsp Red Chili Flakes
4 Medium Zucchini, Spiralized into Noodles (about 4 cups)
1/4 tsp Each Salt & Pepper
2 Cups Cherry Tomatoes, Halved
2 Cups Packed Baby Spinach
1 tsp Lemon Zest
1 Tbsp Fresh Lemon Juice
4 Large Eggs
1/4 Cup Parmesan Cheese
1/4 Cup Basil Leaves, Thinly Sliced

Per 1/4 of recipe

Calories 210

Fat 14g

Saturated Fat 3.5g

Trans Fat 0g

Mono Fat 7.3g

Poly Fat 2.3g

Cholesterol 190mg

Sodium 340mg

Carbohydrate 12g

Fiber 4g

Sugars 7g

Added Sugar 0g

Protein 12g

Calcium 168mg

Potassium 793mg


  1. HEAT oil in large, deep nonstick skillet on medium-high heat. COOK garlic and chili flakes, stirring constantly, for 1 minute or until softened. ADD zucchini noodles, salt and pepper and cook, tossing gently, for 1 to 2 minutes or until zucchini has softened. STIR tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined. Cook for 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.

  2. MEANWHILE, bring 2 to 3 inches of water to boil in large saucepan or deep skillet. ADJUST heat setting to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. SLIP each egg into water holding dish close to surface. COOK eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) LIFT eggs from water with slotted spoon; drain well.

  3. DIVIDE zucchini mixture among 4 dinner plates and garnish with Parmesan and basil. TOP each with 1 poached egg. Serve immediately.



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