This low-carb spiralized zucchini noodle recipe is a no-cook vegetarian meal you’ll just love this summer! The pesto adds so much flavor, yet the garden fresh noodles and tomatoes are super light.
And the best part is you don’t even have to turn on the stove! (That and that this recipe is low-carb, gluten-free, vegetarian and primal.) (Oh, or that its ready in just 15 minutes!)
When it is really hot out, the last thing you want is to heat the house up even more by turning on the oven or stove. Amiright or amiright? So these no-cook zoodles (zucchini noodles) are just the thing to make your bellies and taste buds happy on hot summer evenings.
We’ve been staying at the lake, and I have been working from there. I’ve started taking my photos on the porch, the overhang and bushes are my light control. That’s legit right?
I have been testing cheesecake and slow roasted pork for one of my clients, but believe you me, I’ve been keeping an eye on the weather forecast. Even with the cooling effects of the breeze coming off Lake Champlain, I have only been testing on the days when I can be assured that it is cool enough. The weather in Vermont is always a fickle beast. At this time of year, one day its 90 and humid, the next we are in sweatshirts. Lately it’s been hotttttt.
But I’ll be honest, this dish was such a hit with me, Jase and the girls that I am planning to make it all the time no matter the temp. We devoured the whole batch in 7.5 seconds. That’s why I’ll just tell you right now, it is not a bad idea to plan on doubling the recipe.
Zucchini is cut into long curly noodles, or zoodles as they are sometimes called and then softened for a few minutes before tossing with home-made pesto and olive oil. Top the low-carb noodles with fresh tomatoes.
- 4 medium zucchini
- ½ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- ½ cup pesto
- 1 large ripe heirloom tomato, chopped or 1 cup chopped cherry tomatoes
- freshly ground pepper to taste
- freshly ground parmesan to taste
- Morton kosher salt
- Cut zucchini into long strands with a spiralizer.
- Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes.
- Rinse and drain well, gently squeezing out the excess moisture.
- Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
- Add pesto and toss to coat evenly.
- Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with Parmesan, pepper and Morton sea salt.