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.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Paleo Zucchini Noodles with Everything Pesto and Fried Eggs
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!
Ingredients
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
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.
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitFOR 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?
Orange Beef Stir with Kale and Sweet Potato Noodles
Vegan Coconut Curry with Sweet Potato Noodles
Zucchini Noodles with Coconut Curry Salmon
Other recipes from Becky that I want to try:
Crispy Chicken with Fig and Shallot Compote
Brown Butter Cacao Nib Skillet Cake
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Megan @ Skinny Fitalicious says
I have to admit the yolks freak me out which is why I don’t eat them. I want to checkout that book!
Taylor Kiser says
WHAT?! It is the BEST part Megan, you’re missing out! But thanks!
Bethany @ Athletic Avocado says
I am day dreaming of the runny yolk mixed with the crispy zoodles! Ugh, I need this NOW!
Taylor Kiser says
RIGHT? Isn’t it just a little piece of heaven to dream about? Thanks lady! Happy weekend!
Penelope says
I must have messed up somewhere during this process really bad because my noodles were super soggy! It was not a good experience for me & I was really hoping I would enjoy this recipe 🙁
Taylor Kiser says
I’m sorry! Did you sprinkle them with salt and let them drain first? Sometimes you also need to then press out the water with paper towel!
Katie | Healthy Seasonal Recipes says
I just bought a real spiralizer and used it for the very first time last night. I can’t believe that i waited so long. Now I am going to be reading all your spiralized archives soI can see what to do with all the piles of vegetables I am about to make into noodles. I can totally get behind meat free eating when there is a runny yolk involved too!
Taylor Kiser says
I can’t believe you JUST got a spiralizer girlfriend! You are going to LOVE it! Thanks for the runny yolk love!
Becky Winkler (A Calculated Whisk) says
Thank you so much for sharing, Taylor! I’m thrilled you like the book and these noodles. That runny yolk shot is epic–I love it! Happy weekend!!
Taylor Kiser says
THANK YOU! I knew I had to get that oozy yolk goodness! So glad you like the post – thanks for the awesome recipe lady!
Danae @ Recipe Runner says
Breaking open a runny yolk and having it ooze all over everything is seriously such a magical and mouthwatering moment! I am so in love with this dish and definitely want to give it a try!
Taylor Kiser says
RIGHT?! The EPITOME of magical deliciousness! Thanks Danae!
Lauren says
I’m only recently a runny yolk convert and I have to say missed them terribly whilst preggers. Huzzah for runny yolks now! I know I’ll devour this dish 🙂
Taylor Kiser says
MAJOR Huzzah for runnky yolks!! Thanks Lauren, I hope you LURVE it!
Cassie Tran says
I love zucchini noodles, but I never would’ve paired it with a fried egg! It sounds amazing because zucchini and eggs taste delicious together! Great idea!
Taylor Kiser says
Thanks Cassie! It’s a super delish combo!! Happy weekend!
Stephanie, Somewhat Simple says
This looks amazing! Thanks for linking up to Link Party Palooza- this is my first time on your site and I absolutely LOVE it! If you’re ever interested in contributing on SomewhatSimple.com, we are currently expanding our team and we’d love to have you! Have a great weekend!!!!!!
Taylor Kiser says
Thank you so much Stephanie, it’s so great to have you!
Alida says
I can’t believe I still have not tried zucchini noodles. This recipe is saved for when I get a spiralizer…which hopefully is soon 🙂 This looks so tasty!!
Taylor Kiser says
I hope you get one soon too! They’re so good!
Jessy @ The Life Jolie says
Eggs really do make everything better- what a delicious dinner idea! Pinning!
Taylor Kiser says
RIGHT?! So good! Thanks Jessy!
Julie Santos says
Reason for me to buy a spiralizer! So many things to do with zucchini noodles!
Taylor Kiser says
YES! I am OBSESSED with them! you must get one!! 😀
Catherine says
Dear Taylor, these eggs look wonderful…I love the spiralized zoodles…great idea! Perfect breakfast, lunch or dinner idea! xo, Catherine
Taylor Kiser says
Thank you Catherine!
Rosa Ruiz says
thank you Taylor…This recipe was delicious! I will be making it again real soon..My hubby and myself really enjoyed it.
God bless !
Rosa
Taylor Kiser says
I am so happy to hear that!! Thank you Rosa!
Eddy at Induction Cooking says
This recipe looks so delicious. I could eat it for any meal of the day. Wishing I had it in front of me right now! Yum.
Taylor Kiser says
Thank you!
Jane says
Never knew that to do with vegetable marrows, except as simply to fry. And it so refined, besides low-caloric. It is already desirable to do today on a supper! And vegetable marrows are just!
Taylor Kiser says
Glad you love!
Agness of Run Agness Run says
This is how my perfect lunch would look like! So finger-licking, Taylor!
Taylor Kiser says
Glad you think so! Thanks!
Sharon says
I love zucchini noodles, I could eat it for any meal of the day. Yum.
Taylor Kiser says
Thanks Sharon! Me too!