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Parmesan Zoodles with a Fried Egg Recipe

This Parmesan zoodles with a fried egg recipe is simple and delicious! Recipe courtesy Kelsey of The Naptime Chef.

Servings: 4

Active time: 12 minutes

Total time:


  • 4 zucchini, rinsed
  • 3/4 c quality olive oil, divided use
  • 1/4 c freshly squeezed lemon juice
  • 1/4 c Parmesan cheese, freshly grated
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • salt to taste
  • pepper to taste


  1. Make the zoodles by pushing the zucchini through a zoodle maker. Place them in a large bowl.
  2. In a small bowl whisk 1/2 cup of olive oil and lemon juice. Drizzle mixture over zoodles and toss to mix well. Divide zoodles among four plates.
  3. Heat remaining oil in frying pan until shimmering. Add eggs and fry until edges are crispy and yolk and whites are set. Top each zoodle plate with fried egg. Sprinkle with Parmesan and season with salt and pepper. Serve!

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 400
Calories from Fat 330
Total Fat 37g (57% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 190mg (63% DV)
Sodium 160mg (7% DV)
8g (3% DV)
Dietary Fiber 2g (8% DV)
Sugars 5g
Protein 11g
Vitamin A 15%
Vitamin C 70%
Calcium 10%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.