Parmesan Zoodles with a Fried Egg

I have embraced the zoodles trend wholeheartedly and am never letting go. I love zucchini, I grow it in the garden, and could basically eat it for every meal. Last summer I purchased a very simple zoodle maker and got to work. Now I make zoodles with green and yellow squash and serve it with all kinds of sauces and toppings. Last week I made a very summery version of our favorite dish to celebrate the beginning (return?) of spring.

The first thing I did was make a huge pile of zoodles and toss them with olive oil, sea salt, pepper, and Parmesan cheese. Then I topped it with a fried egg and a little garnish of basil. It would hardly have been simpler and it tasted amazing! The key was to fry the egg just enough so that the whites were set but the yolk was still runny. This made the yolk function as a sauce and bring the whole dish together.

I didn’t really worry about the runny yolk because I was using Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. So, a runny yolk can still taste amazing and there are no worries about undercooking. It really puts my mind at ease when serving eggs to youngsters!

This easy summery dish is perfect for pulling together in a pinch when time is short, or when you just want something light and protein-packed to cap your day. I hope you like it as much as we did!

Come over t0 SafeEggs.com to find the recipe!

(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure.  The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)