PIN Zucchini noodles with pesto
Really big on a zucchini noodle kick right now you guys.
Heck you can even make zucchini noodles and stick them inside a wrap like in the zucchini noodles blueberry basil wrap.
Just like cauliflower, zucchini is one versatile veggie!
How to make Zucchini Noodles
Raise your hand if you love yourself some noodles! I am such a fan of all things pasta. It’s filling, it can be paired with paired with SO many different types of proteins, sauces and veggies, and it’s the perfect comfort food. Now, what if I told you that you could have pasta, smothered in your favorite sauce, loaded up with chicken and veggies, but the pasta ITSELF is made of veggies?
Comfort food that is also healthy is my jam! It not only satisfies that craving, but I also feel good about eating it because I know it’s going to nourish my body. Sound like a WIN-WIN, am I right? Let me introduce you to zucchini noodles, or “zoodles”- and you’ll thank me! They’re just spiralized zucchini that you can use as noodles, like in Chicken Zoodle Soup and Summer Maple Lime Watermelon Zoodle Bowl. Here’s my FAVE way to make them:
Wash your zucchini and cut off both of the ends.
Attach your zucchini horizontally to your spiralizer and turn the handle. Watch it become zucchini noodles! That’s literally it! Now you can use these to make zucchini noodles with pesto. That’s literally it- now you can cook and enjoy them whatever way you’d like!
Can you make Zucchini Noodles without a Spiralizer?
I love using a spiralizer to make zoodles for my recipes, but if you don’t have one, don’t worry about it! There are other ways to make zucchini noodles for this pesto zoodles recipe and many other recipes, too. Here are a few other ways to make them:
- With a Julienne Peeler: This will make long, straight zoodles for you to use!
- With a Mandoline: A Mandoline will actually allow you to decide the thickness of your zoodles, which is great if you prefer them a certain size!
- With a handheld spiralizer: if you don’t have a large spiralizer but have a small handheld one, that will work great as well!
Zucchini Noodles with Pesto Ingredients
If you are a fan of pasta dishes, easy paleo dinner recipes and delicious zoodles, I guarantee you’ll be making this recipe again and again. Even picky eaters go nuts over it, and it’s such a healthy meal to serve for any meal. For this recipe, we’ll be making our own pesto, and I’m telling you, when all the flavors and textures come together at the end, it. is. BOMB! For this recipe, you will need:
For the everything Pesto:
- Toasted pine nuts
- Lightly packed fresh herb of choice
- Garlic Clove
- Flaky Sea Salt
- Extra Virgin Olive Oil
- Fresh lime or lemon juice
Alternately, you can also make basil spinach pesto if you want to add more super foods!
For the Squash Noodles and Fried Egg:
- Zucchini, summer squash, or cousa squash, julienned or spiralized (I used zucchini)
- Flaky Sea Salt
- Ghee or Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- 2 large eggs
How to Cook Zucchini Noodles
When cooking zoodles, the secret is to not cook them too much, so they don’t get too mushy. Here are 4 ways to heat/cook them:
- Microwave Them: Just pile them up into a microwave-safe dish, cover and heat for 1 minute. If you are just using a small amount, I recommend heating them in 30 second increments to avoid over cooking them!
- Saute Them: Add them to a pan heated to medium-high heat with olive oil or ghee, and saute for 1-2 minutes, or until they reach your desired doneness!
- Boil Them: Simply add the zoodles to a pot of boiling salted water, and let them cook for a minute or 2. Drain and serve!
- Bake Them: I do prefer other methods, but you can definitely bake your zoodles if you so desire! Simply arrange them on a paper towel-covered baking sheet and sprinkle them with salt. Allow them to bake for 10-15 minutes in an oven to 200 degrees Fahrenheit!
Add some poached or baked eggs, and you’ve got a tasty meal!
Other Healthy Zucchini Recipes
For the everything pesto
For the squash noodles and fried eggs
- 2 pounds to 3 zucchini summer squash or cousa squash, julienned or spiralized (I used zucchini)
- 1/2 tsp Flaky sea salt or more to taste
- 3 tsps Ghee or extra-virgin olive oil
- Freshly ground black pepper
- 2 Large eggs
- To make the everything pesto:
- Pulse 1/4 cup of the pine nuts, the herbs, scallion, garlic and salt in a food processor until coarsely chopped. Add in the olive oil and lime juice and pulse again, scraping down the sides of the bowl as needed. Taste the pesto and add more salt if desired.
- To make the squash noodles and fried eggs:
- Put the squash in colander lined with paper towels. Toss with 1/2 tsp of salt and set aside for a few minutes so the salt can draw some of the moisture out of the squash
- Heat 1 tsp of the ghee in a large skillet with a lid over over medium-high heat . Add the squash noodles and cook, tossing frequently, until cooked to your liking. Take it off the heat and add the pesto. Toss to combine, and season with salt and pepper to taste. Cover the skillet tp leep the noodles hot while you make the eggs.
- Heat the remaining 2 tsps of ghee in a medium-sized skillet over medium heat, and fry the eggs until cooked to your liking.
- Divide the noodles between 2 plates. Top each pile of noodles with a fried egg and 1 Tablespoon of pine nuts. Serve immediately.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 3 POINTS+: 16 OLD POINTS: 14
(per 1/2 of the recipe)
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