Description
These Healthy Pesto Zucchini Noodles (Zoodles) offer a vibrant, nutrient-dense solution that replaces heavy, refined carbohydrates with fiber-rich vegetables. This dish utilizes fresh basil, heart-healthy fats, and seasonal squash, creating a meal that lowers inflammation and provides sustained energy. The garlic and toasted nuts create a savory profile that rivals any traditional pasta dish.
Ingredients
Scale
4 Medium Zucchini
1 cup Fresh Basil Leaves
1/4 cup Pine Nuts
2 Fresh Garlic Cloves
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1/4 cup Parmesan Cheese (or Nutritional Yeast for vegan)
Sea Salt to taste
Black Pepper to taste
Instructions
- Use a spiralizer to turn your zucchini into long, noodle-like ribbons or use a vegetable peeler to create thin 'pappardelle' style noodles
- Place the zucchini ribbons in a colander and sprinkle lightly with Sea Salt. Let them sit for 10 minutes, then gently pat dry with a clean towel
- In a dry pan over low heat, lightly toast your pine nuts or walnuts for 2-3 minutes
- In a food processor, combine the fresh basil, toasted nuts, garlic, lemon juice, and cheese (or nutritional yeast). Pulse while slowly drizzling in the Extra Virgin Olive Oil until you reach a smooth, vibrant consistency
- Heat a large skillet over medium heat with a teaspoon of olive oil. Add the zucchini and sauté for only 2-3 minutes until tender-crisp
- Remove the skillet from the heat and toss the warm zucchini with your fresh pesto until every strand is coated
Notes
Avoid overcooking the zucchini to prevent a mushy texture.
Use fresh lemon juice for better digestive support.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg