Zucchini Noodles With Pesto (Gluten Free, Vegan)
Cooked or raw, zoodles are delicious both ways!
Servings: 1 serving
Calories: 328kcal
Equipment
Ingredients
- 1 zucchini medium
- 6 cherry tomatoes
- 2 Tablespoons parsley pesto or basil pesto
Optional (only if you are not dairy free, paleo, whole 30 nor vegan)
- ¼ cup goat cheese cut into cubes
Instructions
- Begin by washing your zucchini and trimming its ends.
- Place the zucchini on the spiralizer. If the zucchini is too large, consider cutting it in half. And turn the crank handle while applying slight pressure.
- Heat a wok or large frying pan on high heat (no need to add any oil), once it is hot, place the zucchini noodles there and add pesto to the zucchini. Cook for 2 minutes while tossing.
- Toss until zucchini noodles are well coated and warmed up. Don't let them cook more than 2 minutes or they will start loosing their water, get all mushy and loose their noodle aspect.
- Transfer your zucchini noodles to a plate and top with cherry tomatoes and optional goat cheese. And voilà! Serve immediately.Bon appétit !
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Don't throw away the unspiralized center of the zucchini: chop it up and add it to your recipe and store it in the fridge for later use.
Zucchini noodles can be eaten raw if you prefer. In this case, just skip the cooking part of this recipe.
If you have any leftovers, store them in an airtight container in the fridge for up to 24 hours.
Nutrition
Calories: 328kcal | Carbohydrates: 13g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 532mg | Potassium: 750mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2124IU | Vitamin C: 58mg | Calcium: 176mg | Iron: 3mg