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These spiralized zucchini noodles are a no-cook, gluten-free meal by Healthy Seasonal Recipes you’ll just love this summer!

no-cook zucchini noodles with pesto

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 5 cups 1x
  • Category: Main Course
  • Method: Raw
  • Cuisine: Italian

Description

These no-cook zucchini noodles with pesto are such a breeze to whip up on a hot summer night. They are low-carb, vegetarian and primal friendly!


Scale

Ingredients

  • 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

Instructions

  1. Cut zucchini into long strands with a spiralizer.
  2. Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes.
  3. Rinse and drain well, gently squeezing out the excess moisture.
  4. Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
  5. Add pesto and toss to coat evenly.
  6. Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with Parmesan, pepper and Morton sea salt.

Nutrition

  • Serving Size: 4 side dish servings or 2 entrees
  • Calories: 242
  • Sugar: 6 g
  • Sodium: 583 mg
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 7 g

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