Lemony Zucchini Spaghetti

While I wish that I could just eat yummy baked things all day I do have to eat some other food. The idea for this recipe came from a Marie Claire recipe book that I had and is great for a lunch or a light meal. The egg on top is optional, but I think that it really makes the dish.

Note: The ingredients for this are only for one serving

Ingredients
1 serving of spaghetti (I'll let you decide how much you want that to be)
1 medium zucchini, grated
1/2 clove garlic, crushed
1 tsp olive oil
1 tsp capers
2 tsp lemon juice
1 Tbsp grated parmesan
1 tsp dried oregano
Few gratings lemon rind (optional)
1 egg (optional)

1. Gently fry the garlic in the olive oil until it turns brown.
2. Add the grated zucchini to the pan and gently cook until most of the moisture has gone and it starts to catch on the bottom of the pan, this takes around 10 to 15 minutes.
3. While zucchini is cooking, cook the spaghetti according to the packet instructions.
4. Once the zuchinni is finished toss with the spaghetti, capers, lemon juice, parmesan and oregano, keep warm.
5. To poach the egg first make sure that it is at room temperature (This is so so important!!). Bring a small pot of water with a dash of vinegar to the boil. Once boiling turn the heat down until it is gently bubbling. Get a spoon ready!! Crack the egg into the water and gently spoon the egg whites over the yolk (This helps keep it together neatly). Cook for 3 to 4 minutes, or longer if you don't like runny yolks.
6. Place the spaghetti mixture onto a plate and sit the egg on top. Grate a little lemon rind over the top if desired and a little more parmesan.

Poaching eggs can be a little tricky but it just takes a bit of practice. I would say the the most important part is to have your egg at room temperature, other wist they just seem to break up.