Sautéed Zucchini Noodles with Basil Pesto and Fried Eggs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light zucchini noodles tossed in vibrant basil pesto, topped with perfectly runny fried eggs for a satisfying keto breakfast or dinner. This italian-inspired keto (vegetarian) ready in about 25 minutes blends medium zucchini, olive oil, large eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Spiralize 3 medium zucchini into noodles (about 3 cups). Heat 1 tbsp olive oil in a large skillet over medium heat.
  2. Step 2: Add zucchini noodles and cook 3–4 minutes, stirring occasionally, until tender but still firm (al dente).
  3. Step 3: Season noodles with 1/4 tsp kosher salt and 1/4 tsp black pepper. Remove from heat.
  4. Step 4: In a small bowl, whisk 4 large eggs with 1/8 tsp red pepper flakes. Heat a separate skillet over medium heat with a drizzle of olive oil.
  5. Step 5: Pour eggs into skillet and cook 2–3 minutes until whites set but yolks remain runny (sunny-side up).
  6. Step 6: Divide zucchini noodles among plates, top with fried eggs, and drizzle with 1/4 cup basil pesto before serving.

Frequently asked questions

How long does Sautéed Zucchini Noodles with Basil Pesto and Fried Eggs take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Zucchini Noodles with Basil Pesto and Fried Eggs?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Zucchini Noodles with Basil Pesto and Fried Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Zucchini Noodles with Basil Pesto and Fried Eggs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Zucchini Noodles with Basil Pesto and Fried Eggs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes