Let’s get the elephant out of the room – if you don’t have a spiralizer, what are you waiting for?! Unless of course you don’t like zucchini noodles, then I suppose you probably aren’t wasting your time reading this…but if you like veggie noodles or are interested in trying them, then I repeat – what are you waiting for?! Let’s be honest, you’ve likely spent $30 on worse things.
So do yourself a favor, hop on over to my Products I Recommend page, read up on spiralizers and get yourself one!
Okay, so I am loving these zucchini noodles for a number of reasons. The first being that this recipe is the first I’ve photographed since starting my photography class a week ago! This is a big deal. I had this fancy pants camera for awhile now, and I just recently started using it. The quality of my photographs has tremendously improved, but I’ve barely scratched the surface. I am officially off AUTO, and beginning to learn the ropes of my camera and better photography, and I am excited to show you better photographs AKA make you more hungry!
The second reason I love these zucchini noodles is the taste! Silly I suppose, because I wouldn’t be posting this recipe if it was some shitty tasting food, but it’s just another testament to how good healthy can taste. I will never be the person that tells you that cauliflower pizza crust tastes better than regular, because while it can be good, it’s not the same. But I will always be the person that advocates for fun and healthy recipes. This recipe is filling, and if you’re following a diet that needs to be low calorie, low fat, low carb or vegetarian, this fits into all of those categories!
The third reason I love these zucchini noodles is that they honestly take 10-15 minutes from start to finish. It takes mere minutes to spiralize, and its easy to cook both the eggs and zucchini noodles at the same time. I’ve spent longer in line at a Subway before, and this is much healthier.
If I can give a pro-tip for cooking this recipe, it’s that you need to keep mixing and stirring the ricotta into the zucchini noodles. The ricotta won’t lose it’s consistency, but it will soften up and begin to mix better.
If you like this recipe I’d love to hear about it! Happy cooking!
COMMENT BELOW: Do you have a spiralizer?
5 minPrep Time
8 minCook Time
13 minTotal Time
- 2 medium zucchini's, spiralized Blade C
- 1 c. low fat ricotta
- 1/2 c. fresh basil, chopped
- Two eggs, over easy
- Salt and pepper, to taste
- In a large saucepan toss the zucchini noodles with salt and pepper for 2 minutes to warm them up.
- Add the ricotta cheese to the zucchini noodles and toss for another 5 minutes, continuously mixing in the ricotta.
- In a small sauté pan cook the eggs for 5 minutes, or until over easy.
- Put the zucchini and ricotta mix in two bowls and top each with an eggs and fresh basil. Enjoy!
- Low calorie
- Low carb/Atkins