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Zucchini Noodles with Pesto

Zucchini Noodles with Pesto
Zucchini Noodles with Pesto

A Low-Carb, Nutrient-Rich Dish with Healthy Fats

Introduction: Delight in the scrumptious and healthful Zucchini Noodles with Pesto recipe, emphasizing the low-carb and nutrient-rich benefits of zucchini noodles, as well as the healthy fats in the pesto sauce. This dish is a perfect choice for those looking to enjoy a delicious and light meal that doesn't compromise their dietary needs.


  • 4 medium zucchini, spiralized or cut into thin noodle-like strips

  • Salt and black pepper, to taste

For the Pesto Sauce:

  • 2 cups fresh basil leaves, packed

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup extra virgin olive oil

  • 1/3 cup pine nuts, walnuts, or almonds

  • 3 cloves garlic, minced

  • Salt and black pepper, to taste


  1. To prepare the pesto sauce, place the basil, Parmesan cheese, nuts, and garlic in a food processor or blender. Pulse until the ingredients are coarsely chopped.

  2. With the food processor or blender running, slowly drizzle in the extra virgin olive oil. Continue processing until the mixture is smooth and well combined. Season the pesto sauce with salt and black pepper to taste. Set aside.

  3. If you haven't already, spiralize or cut the zucchini into thin, noodle-like strips using a spiralizer, julienne peeler, or a sharp knife.

  4. In a large skillet over medium heat, cook the zucchini noodles for 2-3 minutes, or just until they are slightly tender but still retain some crunch. Season the noodles with salt and black pepper to taste.

  5. Remove the skillet from the heat and add the prepared pesto sauce to the zucchini noodles. Gently toss the noodles to evenly coat them with the sauce.

  6. Serve the Zucchini Noodles with Pesto immediately, garnished with additional grated Parmesan cheese and fresh basil leaves, if desired.


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