Zucchini Noodles with Poached Egg Topper

Get ready to fall in love with zoodles (zucchini noodles)! These spiralized veggies are a low-calorie substitution for pasta. Top with a poached egg for a well-rounded dish.


Total Time
Prep Time
Cooking Time


2 Tbsp Extra-virgin olive oil
2 cloves Garlic, minced
1/2 tsp Red chili flakes
4 medium Zucchini, spiralized into noodles (about 4 cups)
1/4 tsp Each salt & pepper
2 cups Cherry tomatoes, halved
2 cups Packed baby spinach
1 tsp Lemon zest
1 Tbsp Fresh lemon juice
4 large Eggs
1/4 cup Parmesan cheese
1/4 cup Basil leaves, thinly sliced


  1. HEAT oil in large, deep nonstick skillet on medium-high heat. COOK garlic and chili flakes, stirring constantly, for 1 minute or until softened. ADD zucchini noodles, salt and pepper and cook, tossing gently, for 1 to 2 minutes or until zucchini has softened. STIR tomatoes, spinach, lemon zest and juice gently into zucchini mixture until well combined. Cook for 1 to 2 minutes or until spinach is wilted and tomatoes are warmed through.

  2. MEANWHILE, bring 2 to 3 inches of water to boil in large saucepan or deep skillet. ADJUST heat setting to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. SLIP each egg into water holding dish close to surface. COOK eggs to a soft poach – about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. (Do not stir.) LIFT eggs from water with slotted spoon; drain well.

  3. DIVIDE zucchini mixture among 4 dinner plates and garnish with Parmesan and basil. TOP each with 1 poached egg. Serve immediately.


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Nutritional Information

Makes 4 servings
Per Serving
  • Calories: 210
  • Fat: 14g
  • Saturated Fat: 3.5g
  • Trans Fat: 0g
  • Mono Fat: 7.3g
  • Poly Fat: 2.3g
  • Cholesterol: 190mg
  • Sodium: 340mg
  • Carbohydrate: 12g
  • Fiber: 4g
  • Sugars: 7g
  • Added Sugar: 0g
  • Protein: 12g
  • Calcium: 168mg
  • Potassium: 793mg

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 2.25 cups
Dairy: 0.25 cup