These Zucchini Noodles With Pesto Fried Eggs are an easy, filling meatless meal—a true low-carb delight!
If you’re anything like me, you know there’s just something magical about a big, comforting plate of pasta. It’s cozy, it’s satisfying, and it’s endlessly customizable with all your favorite sauces, proteins, and veggies. I still dream about the pesto pasta I had in a little seaside restaurant in Italy—fresh, vibrant, bursting with herbs and Parmesan. Back home, though, when I’m looking to keep things a little lighter (especially after a pasta-filled vacation!), I reach for a different kind of pasta: zucchini noodles, or “zoodles.” They deliver all the comfort of a big bowl of pasta, but in a fresh, healthy, and totally guilt-free way.
Zucchini noodles are exactly what they sound like: thin, spiralized strands of zucchini that act as a stand-in for traditional pasta. They’re quick to make, low in carbs, and perfect for soaking up flavorful sauces like this classic basil pesto. And speaking of pesto—while traditional basil pesto will always have my heart, don’t be afraid to mix it up! You can make incredible pestos with other herbs like cilantro, parsley, or even arugula, and swap out the usual pine nuts for almonds, walnuts, or pistachios, depending on what you have on hand. No matter how you spin it, pesto plus zucchini noodles is a match made in heaven.
Making zucchini noodles at home is easier than you might think. Just wash your zucchini, trim the ends, and spiralize it using a handheld or countertop spiralizer. That’s it—instant veggie “pasta.” Whether you’re craving something quick and nourishing for a weeknight dinner or just looking for a fun way to sneak more veggies onto your plate, these zucchini noodles with pesto fried eggs are the perfect fresh, feel-good meal. Trust me, once you try them, you’ll be hooked!
Are Zucchini Noodles With Pesto Fried Eggs Healthy?
Yes, this healthy dish is packed with fresh, nourishing ingredients that your body will love. Zucchini is low in calories but high in fiber, making it a fantastic base for a lighter, veggie-forward meal. The homemade pesto includes olive oil and pine nuts, providing a dose of healthy fats without any processed ingredients, and the fried eggs bring satisfying protein along with vitamins and minerals. Altogether, it’s a nutrient-dense, feel-good meal that doesn’t sacrifice comfort or taste.
Tips For Perfect Zucchini Noodles
The key to great zucchini noodles is managing their moisture and cooking them just right. Zucchini has a high water content, so it’s important to salt the noodles first—just toss them with a little salt in a paper towel–lined colander and let them sit for about 10 minutes. This draws out excess moisture and keeps your noodles from turning soggy. Afterward, gently pat the noodles dry—no need to go overboard, just enough to remove any visible moisture. If the noodles are too wet, they can steam instead of sauté, making them mushy, so this step is worth it!
When you’re ready to cook, make sure your skillet is hot before adding the zoodles—this helps them cook quickly and stay firmer. Sauté the noodles for only two to three minutes, tossing frequently. You want them to soften slightly but still stay crisp-tender—not mushy. Once they’re cooked, immediately stir in your pesto off the heat to keep everything vibrant and fresh.
How Do I Store Leftovers?
If you have extra pesto, you can store it in an airtight container in the refrigerator for up to 5 days. It also freezes really well—just spoon it into an ice cube tray, freeze until solid, and then transfer the cubes to a freezer bag for easy portioning.
Store the zucchini noodles separately. Let the noodles cool completely, then place them in an airtight container lined with a paper towel to absorb any excess moisture. They’ll keep in the fridge for 2 to 3 days. Reheat them gently in a skillet before serving.
As for the fried eggs, it’s best to cook those fresh right before serving for the best texture and flavor. Reheating eggs can make them rubbery, so if you’re prepping ahead, just make the noodles and pesto and fry the eggs when you’re ready to eat.
Serving Suggestions
Instead of the fried eggs, try topping your zucchini noodles with Juicy Grilled Chicken Breast or Sautéed Shrimp. You can also mix things up and swap the pesto sauce in this recipe for Broccoli Pesto or Basil-Spinach Pesto.
Looking for more ways to use zucchini noodles? Check out this Keto Chicken No-Noodle Soup and these Summer Maple-Lime-Watermelon Zoodle Bowls. Now that’s using your zoodle!
Recipe
Ingredients
For The Pesto:
- 1/4 cup + 2 tablespoons pine nuts toasted
- 1 cup fresh herbs of choice (I used basil) lightly packed
- 2 scallions trimmed and roughly chopped
- 1 clove garlic crushed
- 1/4 teaspoon sea salt or more to taste
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon freshly squeezed lime juice or lemon juice
For The Zucchini Noodles And Fried Eggs:
- 2 to 3 pounds zucchini julienned or spiralized
- 1/2 teaspoon sea salt or more, to taste
- 3 teaspoons ghee or extra-virgin olive oil, divided
- Freshly ground black pepper to taste
- 2 large eggs
Instructions
To Make The Pesto:
- In a food processor, combine 1/4 cup of the toasted pine nuts, fresh herbs, scallions, garlic, and salt. Pulse until coarsely chopped.
- Add the olive oil and lime (or lemon) juice, then pulse again, scraping down the sides of the bowl as needed.
- Taste the pesto and adjust the salt if necessary. Set aside.
To Make The Zucchini Noodles And Fried Eggs:
- Place the spiralized zucchini in a colander lined with paper towels. Toss with 1/2 teaspoon of salt and let sit for 10 minutes to draw out excess moisture. Then rinse the zucchini under cold water and pat dry with paper towels.
- Heat 1 teaspoon of ghee (or olive oil) in a large skillet over medium-high heat. Add the noodles and cook, tossing frequently, until softened but still slightly crisp, about 2 to 3 minutes.
- Remove the skillet from heat, stir in the pesto, and toss to combine. Season with additional salt and freshly ground black pepper to taste. Cover the skillet to keep the noodles warm while you prepare the eggs.
- In a separate medium skillet, heat the remaining 2 teaspoons of ghee (or olive oil) over medium heat. Fry the eggs to your preference.
- Divide the noodles between two plates. Top each portion with a fried egg and sprinkle with the remaining tablespoon of toasted pine nuts. Serve immediately.
Zoodles and the whole dish sounds yummy.
I will definately make it.
Thanks for sharing.
My pleasure, I really love sharing it <3