Kuku with zoodles

Spotlight summer squash in this tasty egg dish.

"The beauty of this recipe is that the faux pasta noodles can be stored raw and when they're heated, the roasted tomatoes create a nutrient-rich sauce," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "A sprinkle of parmesan and you have an Italian spin on summer veggie kuku."

This recipe is part of our meal prep series. Click here for all the details.


1 cup heirloom tomatoes, cut into ½-inch pieces
1 teaspoon oregano oil
2½ teaspoons rosemary oil
¼ teaspoon turmeric salt
1½ cups zucchini noodles
¼ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon walnuts, roughly chopped
¼ teaspoon red pepper flakes
¼ cup shaved parmesan cheese
⅓ kuku wedge
1 handful arugula



Preheat oven to 450 degrees.


On a baking sheet, toss the tomatoes with oregano oil, 1 teaspoon of rosemary oil, and turmeric salt blend from the condiment kit.


Roast for 20 minutes, then remove from the oven and allow to cool. 


In a container, place zucchini noodles and toss with rosemary oil, salt, pepper, walnuts, and red pepper flakes.


Top with roasted tomatoes.


Store parmesan cheese in a small container or sandwich bag.


In a separate container, place a large handful of arugula and top with kuku.



Place the container of noodles in the microwave with the lid cracked for 90 seconds.

Toss noodles with parmesan cheese.

Heat kuku in the microwave for 45 seconds, then serve with the warm pasta zoodles.

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