Keto-friendly zoodles and egg salad

This is a perfect dinner recipe and it has ingredients that give it a delicious flavor.


  • 260g tomatoes
  • 1 cup of grated Parmesan
  • 4 eggs
  • 4 large zucchini trimmed
  • 2 tablespoons of virgin olive oil
  • 2 garlic cloves, crushed
  • 1/2 cup basil leaves
  • 1 pinch of salt to taste to season.


1-Preheat oven to 392 ° F.

Line two baking sheets with parchment paper.

Place the tomatoes on a tray and drizzle with virgin olive oil.

Season with salt.

Spread the Parmesan cheese evenly on the other tray.

Bake for 20 minutes or until tomatoes are tender and Parmesan forms a golden, melted layer.

Cut the Parmesan cheese into large pieces.

2-Then boil a little water in a medium saucepan.

Reduce the heat when it is boiling and stir the water until a swirl forms.

Add an egg to a small bowl and gently slide it into the swirl of water.

Cook until the white is cooked, repeat with the three eggs.

3–With a spiralizer, spiral the zucchini.

Heat the oil in a skillet over medium heat. Add the zucchini and garlic.

Cook for 3 minutes or until tender.

Add basil and stir until combined.

Divide zoodles between serving plates and top each with a poached egg.

Serve with roasted tomatoes and Parmesan fries.