Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

All the flavor of pasta pesto without the heavy carbs. Zucchini noodles (zoodles) have a satisfying pasta-like texture when cooked properly, and pesto delivers bold flavor in just 2 tablespoons.

Ingredients

• 2 medium zucchini
• 2 tbsp basil pesto
• 1/2 cup cherry tomatoes, halved
• 1 tbsp grated Parmesan
• 1 tsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: grilled chicken or shrimp for extra protein

Instructions

1. Spiralize zucchini using a spiralizer or julienne peeler to create noodle-like strands. Alternatively, use pre-spiralized zoodles from the store.

2. Salt zoodles lightly and let sit for 10 minutes. Pat dry with paper towels to remove excess moisture.

3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds.

4. Add cherry tomatoes and cook for 2 minutes until they start to soften.

5. Add zoodles and toss for 2-3 minutes — don’t overcook or they’ll become mushy.

6. Remove from heat and toss with pesto until evenly coated.

7. Top with Parmesan cheese and serve immediately.

Nutrition Facts

Tips

• Don’t overcook zoodles — 2-3 minutes is plenty. They should still have a slight bite.
• Adding grilled chicken or shrimp turns this into a high-protein meal.
• Make your own lower-calorie pesto by subbing half the olive oil with Greek yogurt.
• Patting the zoodles dry is crucial — wet zoodles = watery dish.