By: Alison Marras
August 4, 2015
(updated October 22, 2020)
Fact: Putting an egg on it makes it brunch. I know, strong blog post opening…
I bought my Paderno spiralizer before zucchinis came into season just waiting for my moment and then somehow forgot about it until now. Well I broke this baby out of the pantry and now I know what all the fuss is about with these spiralizing machines. I had previously used one of hand held quickie ones that did the job but wasn’t nearly as fun to use, nor as fancy with different attachments and options! I’m stoked to have upgraded. Are you guys spiralizing??
Anyhoo, brunch also makes me ecstatic so I knew eggs would be involved… vegans, ignore that part of the recipe 😉
I had a handful of basil, and almonds so a quickie pesto came out of that, minus all the oil since I used oil with my eggs. I used lemon juice in the pesto as my main liquid which made it so citrusy, light and refreshing and also goes so well with zucchini. This dish will leave a smile on your face and makes a great side or an egg holder as I’ve used it.
Brunch Zoodles with Lemon Almond Pesto/serves 2// gluten-free//vegetarian (vegan optional)
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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