Zucchini with Feta, Egg & Tomatoes

Points

Total Time: 15 min

Prep: 10 min

Cook: 5 min

Serves: 1

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

1 tsp Olive oil
1 garlic clove, finely chopped (1 tsp)
½ tsp cumin seeds
⅛ tsp crushed red pepper flakes
2 cups fresh zucchini spirals
1 cup grape tomatoes, halved
½ tsp table salt
1 egg, large
1 tbsp rumbled feta cheese
2 tbsp fresh parsley, dill, and/or basil, finely chopped
1 tbsp uncooked scallions, finely chopped (optional), for garnish

Instructions

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.
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 cheese, herbs, and scallions (if using).
Serving Size: about 2 cups of vegetables and 1 egg.

The WW Logo, Weight Watchers, Points, and ZeroPoint are trademarks of WW International, Inc. ©2023 WW International, Inc. All rights reserved. ©2023 Weight Watchers of Philadelphia, all rights reserved.