Zucchini with feta, egg, and tomatoes
2
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Zucchini noodles (aka zoodles) will never be pasta. And this recipe proves they needn’t be. Tossed with cheese and tomatoes, they’re just waiting to mate with an oozy egg. Want your herbs to last longer? Trim and store them in a glass of water. Make sure just the stems are submerged, and keep the herbs in the fridge for optimal longevity.
Ingredients
Olive oil
1 tsp
Garlic clove
2 clove(s), finely chopped
Cumin seeds
½ tsp
Crushed red pepper flakes
⅛ tsp
Fresh zucchini spirals
2 cup(s)
Grape tomatoes
1 cup(s), halved
Table salt
½ tsp
Egg
1 item(s), large
Crumbled feta cheese
1 Tbsp
Fresh parsley
2 Tbsp, dill, and/or basil, finely chopped
Scallions
1 Tbsp, finely chopped (optional), for garnish
Instructions
1
In a small nonstick pan, heat the oil. Add the garlic, cumin seeds, and crushed red pepper and cook for 1 minute. Add the zucchini noodles, tomatoes, and salt and cook for 1 minute.
2
Make a well in the center of the zucchini noodles and add the egg. Cook for 3 to 4 minutes or until the egg is done to your liking. Garnish with the cheese, herbs, and scallions (if using).
3
Serving size: about 2 cups vegetables and 1 egg
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