Zucchini Noodles with Pesto, often called "zoodles," offer a light and refreshing alternative to traditional pasta. Thin strands of zucchini are tossed in a vibrant green pesto sauce, creating a healthy, low-carb, and gluten-free dish that's packed with flavor. It's a quick and easy way to enjoy the fresh taste of zucchini and the aromatic richness of pesto.
Recipe:
Yields: 2 servings Prep time: 10 minutes Cook time: 5 minutes
Ingredients:
- 2 medium zucchini
- 1/2 cup prepared pesto (store-bought or homemade)
- 1 tablespoon olive oil (optional)
- Salt and freshly ground black pepper to taste
- Optional toppings: cherry tomatoes (halved), pine nuts, Parmesan cheese (shredded)
Instructions:
- Prepare the zucchini: Wash the zucchini well. Using a spiralizer, mandoline with a julienne attachment, or a sharp knife, create long, thin noodles from the zucchini. Discard the ends.
- Lightly sauté (optional): Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they are slightly tender-crisp.
Be careful not to overcook them, as they can become watery. Alternatively, you can skip this step for a completely raw dish. - Toss with pesto: Remove the skillet from the heat (if sautéing). Add the pesto to the zucchini noodles and toss gently until they are evenly coated.
- Season: Season with salt and freshly ground black pepper to taste.
- Serve: Divide the zucchini noodles between two plates.
- Garnish (optional): Top with halved cherry tomatoes, pine nuts, or shredded Parmesan cheese, if desired.
Enjoy your quick and flavorful Zucchini Noodles with Pesto!
