One of the great things about a low carb diet is that it can really simplify things. There are some fairly complex low-carb recipes out there with tons of ingredients and lots of prep time – usually recipes that are trying to make a low-carb version of something that isn’t usually low carb. There’s nothing wrong with getting creative, but some days you just don’t have time for a lot of meal prep. You need to have some quick, easy meals that still taste good but fit your diet plan. That’s where simple recipes like this 5-ingredient zucchini noodles (or “zoodles”) really shine.

If you’re working from home, this is a great quick lunch, or it could also be an easy dinner (whoever said you can’t have eggs for dinner was wrong!). We highly recommend buying pre-made pesto. Fresh pesto is great, but pre-made will save time (and money). If you can find them, (H-E-B often stocks them), you can also get pre-cut zucchini noodles, which saves even more time. Can’t find pre-made? We highly recommend investing in a spiralizer to make vegetables noodles quickly. It’s also a great tool for stir-fried veggies, another kind of meal that’s easy to make low-carb.

The pesto adds a punch of flavor in this dish, but if you want even more, we highly recommend some hot sauce! Liking spicy foods is definitely an advantage on a low-carb diet, as they allow you to add a lot of flavor without a lot of calories. A hot sauce like tabasco, Crystal, or Louisiana is perfect for this meal. Crushed red pepper is also a great addition. If you want less spicy, try some black pepper.


  • 2 tablespoons olive oil
  • 1 medium zucchini or 1 cup of prepared zucchini noodles
  • 1 tablespoon basil pesto
  • 1 large egg
  • Hot sauce and/or red chili flakes (optional)

Total time: 10 minutes | Servings: 1


  1. If you have a whole zucchini, then cuts into zoodles. You can use a spiralizer, or use a chef’s knife and julienne (cut into matchsticks).
  2. Heat a large pan over medium-high heat. Add 1 tbsp olive oil.
  3. Cook zucchini noodles until just tender, about two minutes, then turn off heat. Add pest and stir to coat.
  4. Remove zucchini noodles from pan and onto a plate. Add a dash of salt if desired.
  5. Return pan to stove and turn heat to medium. Add remaining tablespoon of olive oil.
  6. Crack the egg onto the pan. Cook until the whites are opaque, then cover and cook 2-3 minutes until yolk is firm but still runny. Remove from pan and place on top of zoodles.
  7. Add hot sauce, black pepper, or red chili flakes as desired. Enjoy!


Makes one serving (1-2 cups).

Total Calories (1 serving) 383, Fat 36.25g, Protein 9g, Carbohydrates 7.25g, Sodium 241 mg, fiber 2.5g

Olive Oil2402700000
Basil Pesto403.750.51.25000.5
Dash of Salt000001550
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