Photo of Egg in a Zucchini Noodle Nest with Tomato, Basil & Ricotta Salata by WW

Egg in a Zucchini Noodle Nest with Tomato, Basil & Ricotta Salata

Total Time
25 min
15 min
10 min
Spiralizing summer squash yields toothsome noodles, or voodles, that stand up well to sauce and toppings. After a quick saute with garlic and red pepper flakes, zucchini strands are formed into a nest that cradles an egg while it cooks. Think of this as an elevated breakfast hash that really can be enjoyed at any meal of the day. Be sure to stir often while the garlic cooks so that it doesn't burn and become bitter. You cook it just long enough to tame its bite and to infuse the oil with flavor. This recipe really shows off the versatility of the spiralizer. Other vegetables that spiralize well include trimmed broccoli and cauliflower stems, peeled sweet potato, peeled winter squash, cucumber, carrot, and peeled jicama. Don't forget that many fruits can be turned into noodles, or foodles, too: Asian pear, apple, crisp eating pears, even crisp non-astringent Fuyu persimmons.


Olive oil

1 tsp


1 medium clove(s), minced

Red pepper flakes

1 pinch(es)

Uncooked zucchini

1 small, spiralized

Grape tomatoes

1 cup(s), halved

Kosher salt

¼ tsp

Black pepper

1 pinch(es)


1 large egg(s)

Ricotta salata cheese

1 Tbsp, or feta cheese, crumbled


2 Tbsp, chopped


  1. Heat oil in a medium nonstick sauté pan over medium heat. Add garlic and pepper flakes; cook, stirring often, 1 minute. Add spiralized zucchini, tomatoes, salt and black pepper; cook, stirring often, 2-3 minutes.
  2. Create a well in center of vegetable mixture; carefully crack egg in center. Cook, uncovered, until whites are set and yolk is done to your liking, 3-4 minutes. Garnish with cheese and basil; serve.
  3. Makes 1 serving (about 2 c vegetables and 1 egg).