These zucchini noodles with pesto are topped with fried eggs. It's an easy, meatless and whole30/paleo-friendly weeknight dinner!
Course Dinner, Main Course
Cuisine American
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 2
Calories 554kcal
Author FoodFaithFitness
Ingredients
For the everything pesto
1/4Cup+ 2 Tbsp Pine nutstoasted
1CupLightly packed fresh herbs of choiceI used basil
2Scallionstrimmed and roughly chopped
1cloveGarliccrushed
1/4tspFlaky sea saltor more to taste
3TbspExtra-virgin olive oil
1tspFresh lime or lemon juice
For the squash noodles and fried eggs
2poundsto 3 zucchinisummer squash or cousa squash, julienned or spiralized (I used zucchini)
1/2tspFlaky sea saltor more to taste
3tspsGhee or extra-virgin olive oil
Freshly ground black pepper
2Large eggs
Instructions
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.