These zucchini noodles are mixed with creamy pesto and then topped with fried eggs. It’s an easy, light and healthy, meatless weeknight dinner that is paleo-friendly!
That moment when your fork breaks into a runny egg yolk…
And then it melts into a tender-crisp pile of sautéed zucchini noodles with a serious amount of garlicky, fresh herb-age.
Then you kind of just. DIE.
This moment. It is everything that currently defines the food moments of my life that I want to press rep-EAT on every. Single. Day. Good vibes being straight-up served on a plate, in a pile of healthy, crunchy veggies.
And, there’s no meat. And I’m not even sitting in the corner being a pouty-faced 5 year old girl about it. When there’s a runny yolk in the house, all meatless-ness is forgiven ya know?
As you may have figured out, even after insert meatless recipes here, I’m still trying to come to terms with the fact that you guys SUPER-LIKE meals that don’t have meat in them. Hold me.
Let’s talk basics. As in you probably have all of these ingredients already in your refrigerator. Unless you are not a zucchini-noodle-obsessed individual like I, who always seems to find random zucchinis dying at the bottom of the vegetable crisper. Am I the only one that ALWAYS loses veggies to that drawer? I’m convinced that is where our nutritiously-delicious friends go to DIE.
But talking about death is not very fun or appealing, so back to super-insanely quick dinners that’s you can make tonight and have that runny, luscious yolk experience happening in your very immediate future.
This lickety-split super-quick dinner of crunchy-crispy-freshness is brought to you by my friend Becky from the blog “A Calculated Whisk!” Do you know it? You should know it. It’s full of healthy, paleo-friendly recipes that make my mouth water and my taste buds tingle all the way to my tippy-toes. Liiike, if, in the future, they invent the ability to actually EAT a webpage, you will find me camped out there. If you do one thing today, it MUSTMUSTMUST be to visit her blog.
Actually, you must do 2 things today. After visiting her place in internet-blog-land you must check out her new cookbook “Paleo Planet!” IE: a beautiful, colorful cookbook filled with primal recipes from all over the planet!
I suggested you peep her cookbook in the holiday gift guide, but I know some of you did not listen. Yes, I am looking at YOU.
So, now I’m just sort of here to hit you over the head with a pan of perfectly cooked zucchini noodles that are swimming in the most simply-flavorful, bright pesto. That is, until you decide to check out aforementioned cookbook.
Honest moment: I’m actually really just here to slurp down every fresh, herb-y zucchini noodle that I can fit into my veggie-loving face, and wipe the velvety-smooth, creamy egg yolk from dripping down my chin.
If you don’t end up with a little yolk –> face action, well…
You’re doing it wrong.
Paleo Zucchini Noodles with Everything Pesto and Fried Eggs
For the everything pesto
- 1/4 Cup + 2 Tbsp Pine nuts toasted
- 1 Cup Lightly packed fresh herbs of choice I used basil
- 2 Scallions trimmed and roughly chopped
- 1 clove Garlic crushed
- 1/4 tsp Flaky sea salt or more to taste
- 3 Tbsp Extra-virgin olive oil
- 1 tsp Fresh lime or lemon juice
For the squash noodles and fried eggs
- 2 pounds to 3 zucchini summer squash or cousa squash, julienned or spiralized (I used zucchini)
- 1/2 tsp Flaky sea salt or more to taste
- 3 tsps Ghee or extra-virgin olive oil
- Freshly ground black pepper
- 2 Large eggs
- To make the everything pesto:
- Pulse 1/4 cup of the pine nuts, the herbs, scallion, garlic and salt in a food processor until coarsely chopped. Add in the olive oil and lime juice and pulse again, scraping down the sides of the bowl as needed. Taste the pesto and add more salt if desired.
- To make the squash noodles and fried eggs:
- Put the squash in colander lined with paper towels. Toss with 1/2 tsp of salt and set aside for a few minutes so the salt can draw some of the moisture out of the squash
- Heat 1 tsp of the ghee in a large skillet with a lid over over medium-high heat . Add the squash noodles and cook, tossing frequently, until cooked to your liking. Take it off the heat and add the pesto. Toss to combine, and season with salt and pepper to taste. Cover the skillet tp leep the noodles hot while you make the eggs.
- Heat the remaining 2 tsps of ghee in a medium-sized skillet over medium heat, and fry the eggs until cooked to your liking.
- Divide the noodles between 2 plates. Top each pile of noodles with a fried egg and 1 Tablespoon of pine nuts. Serve immediately.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 15 POINTS+: 16. OLD POINTS: 15
Want more quick and easy paleo meals?
Other recipes from Becky that I want to try:
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