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

Nutrient	Amount
Calories	220 kcal
Protein	15g
Carbs	12g
Fat	14g
Fiber	4g

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.