Zucchini Pasta with Tomatoes and Pesto

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Zucchini Pasta with Tomatoes and Pesto

  • Author: NZEggs
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 2 servings 1x


This quick and easy low carb ‘pasta’ is made with fresh zucchini noodles. Super naturally good for a tasty meat free dinner that’s ready in minutes.



2 x eggs

4 x Zucchini – cut into noodles (see below)

1/2 cup cherry tomatoes, halved

2 tbsp basil pesto


Parmesan cheese – grated, to serve

1 x Lemon – juice or zest to serve


Peel the zucchini into strips and then slice into fine julienne strips – or use a spiralizer tool or julienne peeler.

In a large pot of boiling salted water, blanch the zucchini noodles quickly – about 30 seconds, or until just slightly softened. Drain on a paper towel or in a strainer to release any excess moisture.

Toss the noodles with the tomatoes and pesto in a bowl.

Divide evenly between 2 plates; top each serving with a runny fried egg.


Alternative method for the noodles: You can saute the noodles in a pan on medium heat with a splash of olive oil. Cook quickly, gently stirring for approx 30-60 secs. or until softened.

Top with a squeeze of lemon juice and a sprinkle of lemon zest if desired.

Serve with freshly grated Parmesan cheese.


Original Recipe and Image Credit: Egg Farmers of Canada. www.eggs.ca


Posted on

November 22, 2019