The Mediterranean Diet has been named one of the most popular diets for 2019, and for good reason. It focuses on eating lots of colourful fruit and vegetables, fresh seafood and good quality fats for heart health (and it doesn’t shy away from a glass of red vino, or two—making it one of our personal faves).
Whether you’re going low-carb, trying to incorporate more veggies into your diet or interested in the keto way of eating, the recipe below makes a great lunch or dinner option with an additional hit of protein!
Dietary notes: Vegetarian
Preparation time: 20 mins
Cooking time: 20 mins Serves 4
2 x 130g packets sweet berry truss tomatoes
1 cup finely grated parmesan
4 large zucchini, trimmed
2 tablespoons olive oil
2 garlic cloves, crushed
½ cup small basil leaves
1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place tomatoes onto one tray and drizzle with oil. Season with salt. Spread parmesan evenly onto remaining tray. Bake for 20 minutes or until tomatoes are tender and parmesan forms a golden melted crust. Break parmesan crisp into large
2. Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs.
3. Using a spiraliser, turn zucchini into spirals. Heat oil in a frying pan over a medium heat. Add zucchini and garlic. Cook for 3 minutes or until just softened. Remove from heat. Add basil. Toss until combined. Divide zoodles between serving plate and top each with a poached egg. Serve with roast tomatoes and parmesan crisps.
Recipe courtesy of Australian Eggs.