Quick Zucchini Noodles with Pesto recipe

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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

Nutrition Info

1127.7 calories
carbohydrate: 38.1 g
cholesterol: 43.7 mg
fat: 98.9 g
fiber: 10.6 g
protein: 33.8 g
saturatedFat: 18.7 g
servingSize: -
sodium: 1929.9 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place Parmesan cheese in the bowl of a food processor, process into small crumbs. Add walnuts and process into small crumbs.

  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.

Recipe Yield

2 servings

Recipe Note

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.

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