3-Ingredient Pesto Zoodle Bowl

thekitchn.com

Janice F

2 tablespoons olive oil, divided

1 medium zucchini (about 6 ounces), ends trimmed and spiralized, or 1 heaping cup of store-bought zucchini noodles

1 tablespoon basil pesto

1 large egg

Kosher salt

Freshly ground black pepper

Red pepper flakes or hot sauce, for serving (optional)

Directions at thekitchn.com

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