Quick Zucchini Noodles with Pesto

Quick Zucchini Noodles with Pesto

by Cléa Aubert 6 months ago
0 (0)
1127.7 kcal
38.1 g carbs
Description

Looking for a new way to prepare your garden's zucchini harvest? Make low-carb zucchini noodles, aka zoodles, with a spiralizer! You can make this dish in 25 minutes, with no waiting for the water to boil. The uncooked zucchini is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. The hot olive oil makes it warm, but this is not a hot dish.

Ingredients
  • 3 ½ ounces Parmesan cheese, roughly chopped
  • ¾ cup walnuts
  • ⅓ cup olive oil, or as needed
  • 1 bunch fresh parsley, chopped
  • 1 clove garlic, minced
  • 2 large zucchini, cut into noodles with a spiralizer
  • 1 ½ pints cherry tomatoes, halved
  • 1 cup pitted Kalamata olives, halved
Directions
  1. 1. Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
  2. 2. Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.
Nutrition Facts
serving: 2 servings
calories: 1127.7 kcal
carbohydrates: 38.1 g
protein: 33.8 g
saturated fat: 18.7 g
cholesterol: 43.7 mg
sodium: 1929.9 mg
fiber: 10.6 g
sugar: 7.5 g