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Zucchini with Feta, Egg & Tomatoes

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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