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- 3 medium zucchinis - 1 cup fresh basil leaves - 1/4 cup toasted pine nuts - 1/4 cup grated Parmesan cheese or nutritional yeast - 2 cloves garlic - 1/4 cup extra virgin olive oil - Salt and pepper to taste - Optional garnishes: cherry tomatoes, red pepper flakes Zucchini noodles are a fun and healthy twist on pasta. They are light and fresh. To make them, I use three medium zucchinis. I spiralize them into noodle shapes. You can find spiralizers online or in stores. Pesto is the star of this dish. It brings a burst of flavor. For the pesto, I use one cup of fresh basil leaves. This gives it a bright, herbal taste. I also add a quarter cup of toasted pine nuts. They add a nice crunch. Next, I include two cloves of garlic for a bold kick. For creaminess, I use a quarter cup of grated Parmesan cheese. If you want a vegan option, use nutritional yeast instead. I finish the pesto with a quarter cup of extra virgin olive oil. This makes it smooth and rich. Don’t forget salt and pepper! They enhance all the flavors. For a pop of color, I add halved cherry tomatoes on top. If you like some heat, sprinkle on red pepper flakes. This recipe is simple yet delicious. You can find the full recipe for Zesty Zucchini Noodles with Pesto at the end of this section. To make the zucchini noodles, start by spiralizing the zucchinis. You can use a spiralizer or a julienne peeler. This will turn the zucchinis into long, noodle-like shapes. After spiralizing, set the noodles aside in a bowl. This keeps them neat and ready for cooking. Next, we will make the pesto. Take your food processor and add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse the mixture until it is coarsely chopped. This gives your pesto a nice texture. Then, with the food processor running, slowly drizzle in the extra virgin olive oil. Keep blending until the mixture is smooth. If needed, scrape down the sides to mix well. Finally, add salt and pepper to taste. If you like spice, toss in some red pepper flakes. Now it's time to cook the zucchini noodles. Heat a large skillet over medium heat. Add the zucchini noodles and sauté them for about 2 to 3 minutes. You want them slightly tender but still firm. Be careful not to overcook; we want to keep their nice texture. After cooking, remove the skillet from the heat. Add half of the pesto to the zucchini noodles and toss gently to combine. If you want more flavor, you can add more pesto to taste. Serve the dish right away in bowls. Top with halved cherry tomatoes for extra color and freshness. Enjoy this vibrant, fresh meal that’s easy to make! For the full recipe, refer to the section above. To get the best texture, focus on cooking time. Sauté the zucchini noodles for just 2-3 minutes. This keeps them al dente, which means they stay firm and chewy. Overcooking can make them mushy, so watch closely. Excess moisture can ruin your dish. After spiralizing, lay the noodles on a paper towel. Let them sit for a few minutes. This helps draw out water, giving you better noodles. To boost flavor, think about adding spices. A pinch of garlic powder or black pepper adds a nice kick. You can also try fresh herbs like parsley or oregano for extra taste. Customizing your pesto is easy. Swap out pine nuts for walnuts or almonds. You can also toss in a squeeze of lemon juice for brightness. This makes your dish even more refreshing. When plating, get creative! Shape the noodles into a nest on the plate. Drizzle with extra pesto and sprinkle pine nuts on top. This makes your dish look gourmet. Pair your zucchini noodles with proteins like grilled chicken or shrimp. They also work well with sides like a fresh salad or roasted veggies. This way, you can create a balanced meal that's both delicious and healthy. {{image_2}} If you want a vegan option, try using nutritional yeast instead of cheese. Nutritional yeast gives a cheesy flavor without dairy. You can also add ingredients like avocado or hemp seeds for creaminess. These options keep the dish rich and satisfying. Switch up your pesto by using different nuts. Walnuts or almonds can add unique flavors. You might also try adding a squeeze of lemon juice. This brightens the dish and adds a fresh taste. Don't be afraid to experiment with herbs too, like parsley or mint. To make your meal heartier, consider adding protein. Chicken, shrimp, or tofu all work well. Cook the protein alongside the zucchini noodles for extra flavor. This way, you create a complete meal that is filling and tasty. For more detailed instructions on making this dish, check out the Full Recipe. To keep your zucchini noodles fresh, store them in the fridge. Place the noodles in an airtight container. They should last for about 2 to 3 days. Make sure to keep the pesto separate. This helps prevent the noodles from getting soggy. If you want to save them for longer, freezing is an option. You can freeze the pesto in ice cube trays. Once frozen, pop the cubes into a bag. This way, you can use them later for another meal. When it’s time to reheat, choose the stovetop. This method keeps the noodles firm. Heat a pan over medium heat. Add a splash of olive oil, then add the noodles. Stir gently until warm. If you're short on time, you can use the microwave. Place the noodles in a microwave-safe bowl. Heat for 30 seconds, then stir. Check if they are warm enough. Remember, both methods can work well, but stovetop is best for texture. Yes, you can prep zoodles in advance. To do this, spiralize the zucchinis and store them in an airtight container. Keep them in the fridge for up to two days. This saves time and makes cooking faster. Just remember to pat them dry with a towel. This helps remove excess moisture. Zucchini noodles cook quickly. You want them tender but still firm. Cook the noodles for 2-3 minutes. Look for a slight change in color. They should turn bright and glossy. If they feel soft and mushy, you overcooked them. If you don’t have a spiralizer, use a julienne peeler or a box grater. Both tools can create thin strands of zucchini. You can also use a knife to slice them into thin strips. They won’t be perfect noodles, but they will still taste great. Zucchini noodles are low in calories. A serving has about 20 calories. Pesto adds healthy fats from olive oil and nuts. Each serving of this dish has protein, fiber, and vitamins. Zucchini is rich in vitamin C and antioxidants. Eating this dish can help you feel full, while also being light and fresh. For the full recipe, check out the link above. Zucchini noodles with pesto offer a fresh and tasty dish. We explored key ingredients, like zucchini, basil, and pine nuts. You learned how to prepare the noodles and make a creamy pesto. Tips on texture and flavor helped enhance your dish. We also covered different options, including vegan versions and protein add-ins. Lastly, we discussed how to store and reheat leftovers. Enjoy making this healthy meal, and don't hesitate to get creative in the kitchen!

9. Zucchini Noodles with Pesto

Discover the delightful world of Zesty Zucchini Noodles with Pesto! This healthy dish combines spiralized zucchini with a creamy homemade pesto that’s both fresh and flavorful. Perfect for a quick weeknight dinner, this recipe is packed with basil, garlic, and topped with vibrant cherry tomatoes. Ready in just 20 minutes, it's a crowd-pleaser! Click through to explore this irresistible recipe and elevate your meals today!
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Ingredients
  

3 medium zucchinis, spiralized

1 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic

1/4 cup extra virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Optional: Red pepper flakes for spice

Instructions
 

Begin by spiralizing the zucchinis into noodle shapes using a spiralizer or a julienne peeler. Set aside.

    In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until coarsely chopped.

      With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Scrape down the sides as necessary.

        Season the pesto with salt and pepper to taste. If you like a little heat, add red pepper flakes here.

          In a large skillet over medium heat, lightly sauté the zucchini noodles for about 2-3 minutes until they are slightly tender but still al dente. Avoid overcooking to maintain texture.

            Remove the skillet from the heat and add half of the pesto to the zucchini noodles, tossing gently to combine. Add more pesto as desired per your taste.

              Serve immediately in bowls, topped with cherry tomato halves for a burst of color and freshness.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Plate the zucchini noodles in a nest shape, adding a drizzle of extra pesto on top and a sprinkle of pine nuts for crunch. Garnish with extra basil leaves for added freshness.