3-Ingredient Pesto Zoodle Bowl (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 medium zucchini, spiralized into zoodles
02 -
1 large egg
03 -
3 tablespoons basil pesto
→ For Cooking
04 -
1 tablespoon olive oil
05 -
1 garlic clove, minced (optional)
# Step-by-Step Directions:
01 -
Heat olive oil in a large skillet over medium heat. Add minced garlic, if using, and cook for 30 seconds until fragrant. Toss in spiralized zucchini and sauté for 2–3 minutes, stirring occasionally until just tender but still slightly crisp.
02 -
In a separate non-stick pan, heat a small amount of oil. Crack the egg into the pan and cook until the white is set and the yolk remains runny. Season with a pinch of salt and pepper if desired.
03 -
Remove zoodles from heat and stir in basil pesto, mixing until evenly coated. Transfer to serving bowls and top each portion with the sunny-side-up egg. Serve immediately.
# Helpful Notes:
01 -
For extra texture, keep the zucchini slightly crisp during sautéing.