Keto Pesto Zoodles with Egg: A Delicious Low-Carb Comfort Meal

Ever found yourself craving something hearty but want to keep things light and low-carb? Enter the magical world of Keto Pesto Zoodles with Egg—a dish that’s healthy, satisfying, and surprisingly easy to whip up. Whether you’re a keto pro or just starting out, this recipe is a game-changer for anyone looking to enjoy a comforting meal without the carb overload.

In this article, we’ll walk you through every step of making this flavorful dish, from preparing the zoodles (zucchini noodles) to crafting a rich, homemade pesto and perfectly poaching or frying an egg to top it all off. And trust me, once you try it, you’ll want to keep this recipe on repeat!

Why Zoodles Instead of Pasta?

Let’s be honest—pasta is amazing. But when you’re aiming for a low-carb lifestyle, traditional pasta is off the table. That’s where zoodles come in. They’re basically spiralized zucchini that mimics the shape of spaghetti or linguine, but with a fraction of the carbs. Plus, they bring a fresh, slightly crunchy texture to your dish and soak up flavors like a champ.

Here’s a quick carb comparison to give you an idea:

• 1 cup of cooked spaghetti: Around 40 grams of carbs
• 1 cup of zoodles: About 4 grams of carbs

Big difference, right? Now, you’re not only slashing carbs, but also sneaking in an extra serving of veggies.

What You’ll Need

Before you get started, gather your ingredients. This recipe doesn’t require any fancy items—just fresh produce and a few pantry staples:

For the Zoodles:

• 2 medium zucchinis
• 1 tablespoon olive oil
• Salt and pepper (to taste)

For the Pesto:

• 1 cup fresh basil leaves (packed)
• ¼ cup grated Parmesan cheese
• ¼ cup pine nuts or walnuts (if you’re on a budget)
• 1 clove garlic
• ⅓ cup olive oil
• A squeeze of lemon juice
• Salt (to taste)

For the Egg:

• 2 large eggs
• 1 tablespoon vinegar (if poaching)
• Salt and pepper

Optional toppings:

• Crushed red pepper flakes
• Extra Parmesan cheese
• A drizzle of extra virgin olive oil

Step 1: Spiralize the Zucchini

First up, let’s make those zoodles. If you have a spiralizer, you’re golden—it’s the quickest way to get those long, curly noodles. But if you don’t have one, don’t worry. A simple vegetable peeler or julienne peeler works just fine. You’ll end up with flat, ribbon-like noodles instead of spirals, but they’ll taste just as good.

• Wash the zucchinis thoroughly, then cut off both ends.
• Spiralize or peel the zucchinis into noodle shapes. If they’re too long, cut them into manageable lengths.
• Place the zoodles in a colander and sprinkle a little salt over them. Let them sit for 10-15 minutes to draw out excess moisture.
• After they’ve released some water, pat them dry with a paper towel.

This step helps prevent soggy zoodles later—nobody wants watery noodles!

Step 2: Make the Pesto

Fresh pesto is what takes this dish from good to amazing. Store-bought pesto works in a pinch, but making your own gives you control over the flavor and texture.

• In a food processor, combine the basil leaves, Parmesan, pine nuts (or walnuts), garlic, and a pinch of salt.
• Pulse a few times to break everything down.
• With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
• Add a squeeze of lemon juice for brightness and adjust the salt to your taste.

That’s it—your homemade pesto is ready! Feel free to make a double batch and keep the extra in the fridge for later.

Step 3: Cook the Zoodles

Cooking zoodles is all about speed. Zucchini is mostly water, so if you overcook them, they’ll turn mushy. Here’s how to do it right:

• Heat a tablespoon of olive oil in a large skillet over medium heat.
• Add the zoodles and toss them gently for about 2-3 minutes until they’re just tender but still have a bit of bite.
• Season with a pinch of salt and pepper, then turn off the heat.

Pro tip: Don’t add too much salt during cooking since the pesto is already salty.

Step 4: Cook the Egg

The egg topping is what makes this dish feel hearty and complete. You can poach, fry, or even soft-boil your egg—whatever you prefer.

Poached Egg:

• Bring a small pot of water to a gentle simmer (don’t let it boil vigorously).
• Add a tablespoon of vinegar to help the egg whites set.
• Crack an egg into a small bowl, then gently slide it into the water.
• Let it cook for about 3-4 minutes until the whites are set but the yolk is still runny.
• Remove the egg with a slotted spoon and place it on a paper towel to drain.

Fried Egg:

1. Heat a small amount of oil or butter in a non-stick skillet over medium heat.
2. Crack an egg into the skillet and cook until the whites are set and the yolk is as runny or firm as you like.

Both methods work beautifully—it’s really up to your mood!

Step 5: Bring It All Together

Now comes the fun part—assembling your Keto Pesto Zoodles with Egg:

• Transfer the cooked zoodles to a plate.
• Add a generous dollop of pesto and toss the zoodles until they’re evenly coated.
• Gently place your poached or fried egg on top.
• Sprinkle some extra Parmesan cheese, red pepper flakes, and a drizzle of olive oil for that final touch.

Serving Suggestions

This dish is perfect on its own, but if you want to round out the meal a bit, here are some ideas:

• Serve it with a side of grilled chicken or shrimp for extra protein.
• Pair it with a fresh green salad dressed in lemon vinaigrette.
• Add sliced avocado for a boost of healthy fats.

Tips for the Best Keto Pesto Zoodles

• Don’t skip draining the zoodles—it makes all the difference in texture.
• Use fresh basil for the pesto. Pre-packaged basil tends to lack the vibrant flavor of fresh-picked leaves.
• Toast your nuts lightly before blending them into the pesto. It adds a deeper, nuttier flavor.
• Don’t overcook the egg—you want that yolk to be runny, so it creates a rich sauce when you break it open over the zoodles.

Why You’ll Love This Recipe

• Low-carb and keto-friendly: Perfect for those following a ketogenic diet.
• Quick to make: From start to finish, you’ll have this dish ready in under 30 minutes.
• Customizable: Swap out the pesto for marinara, or add your favorite protein.
• Great for meal prep: Make a big batch of pesto ahead of time, spiralize some zucchini, and you’ve got a quick lunch ready to go.

Conclusion

This Keto Pesto Zoodles with Egg recipe is more than just a low-carb alternative to pasta—it’s a fresh, flavorful meal that’s light enough for a quick lunch but hearty enough to satisfy at dinner. The combination of creamy pesto, perfectly cooked zoodles, and that rich, runny egg yolk is just too good to pass up.

So next time you’re in the mood for something comforting but keto-friendly, give this recipe a try. You might just find it becoming a weekly staple in your kitchen.

Happy cooking!

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