Pesto Zucchini Noodles (Zoodles)

I’ve said it before, but I’ll say it again. If you haven’t gotten yourself a spiralizer yet, you REALLY need to! I just love how yummy spiralized veggies taste. These pesto zucchini noodles (or zoodles) will not disappoint, and they are healthy and nutritious.

I love zucchini noodles so much, but didn’t always have a handy tool to make them. I used to use a mandolin slicer for many years before I finally ordered my Veggie Bullet. Game changer! Not only does the Veggie Bullet spiralize your favourite foods. But it also shreds and slices! This really cuts down prep time in the kitchen.

After you spiralize your zucchini, place them in a colander in your sink (or in a large bowl) and sprinkle with salt to allow most of the water to escape. Do not skip this step, it will prevent your noodles from becoming soggy and watery later. I like to make mine in the morning and let them sit for most of the day, but even half an hour will do the trick!

Then toss them into a large skillet with your cooking oil and sauté until cooked through. These noodles are not only super quick and easy to make, they taste fantastic! Plus, at less than 200 calories per serving of these pesto zucchini noodles, how can you go wrong?

Looking for more ways to use your spiralizer?

These gluten free Sweet Potato Noodles just might be my favourite. Although, I’m seriously having a hard time choosing my favourite food to spiralize!

Pesto Zucchini Noodles (Zoodles)

Course: Main Course, Side Dish

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Servings: 4

Gluten free, nutritious and delicious, these pesto zucchini noodles use fresh zucchini and homemade pesto for a delicious in season recipe.

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Ingredients

• 1 tsp cooking oil
• 6 large zucchini
• 1 tsp salt
• 1/2 cup homemade pesto or store bought
• 1 tomato diced
• 1/4 tsp chili flakes optional

Instructions

• Spiralize your zucchini and place them in a large colander in your kitchen sink or a large bowl. Sprinkle with salt allow the water to release. Let them sit in the colander with salt for at least 30 minutes. You will notice the zucchini will reduce which will prevent watery noodles later.
• Add your cooking oil to a large skillet and sauté your noodles, stirring often for approx. 5 minutes.
• Add the pesto to the skillet and mix well, cooking for another 2 minutes until pesto is warmed through. Turn off heat, add tomatoes and toss to coat.
• Serve garnished chili flakes, if desired. Enjoy!

Calories: 185kcal | Carbohydrates: 12g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 898mg | Potassium: 840mg | Fiber: 3g | Sugar: 9g | Vitamin A: 30.1% | Vitamin C: 68.9% | Calcium: 10% | Iron: 7.5%

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*Nutritional information is an estimate, calculated using online tools.