I've been wanting Ingersoll to try a healthy alternative to pasta and decided to give this recipe a shot. Wow! The whole family loved it, in fact my family prefers it to real pasta. I just added a little garlic to the oil that I sautéed the zucchini in and followed the rest of h e directions to a tee. Delicious!
My family LOVED this meal!!!!! I used "Prego Basil Pesto" and it was DELICIOUS!!!! We will definitely make this meal again!!!!
I love Zoodles and this is a new recipe for me. The avocado with pesto was a pleasant change, I used Morningstar vegetarian meatless chick’n strips in place of the chicken and it was very tasty. I could have used another zucchini, it was delicious but a bit rich.
I made it with some adjustments/substitutions because I have Mast Cell Activation Disorder and have to follow a low-histamine autoimmune protocol diet. It was still VERY GOOD and satisfied a desire for something creamy and cheesy even though I made it without dairy except for grass-fed Kerrygold butter (the best kind of butter and is a healthy fat). Even my husband and friend -- who have no dietary restrictions -- liked it. We were impressed that the zoodles retained their al dente texture even with re-heating as leftovers. I only had 1.5 lb package of chicken breast and four organic zucchini and that ratio was waaaay too much protein. I bought 6 more zucchini the next day and that ratio was perfect. So 10 zucchini to 1.5 lbs chicken breast... means that I used almost double what the recipe called for. Oh wait it doesn't say 1 lb chicken breast. It says 1 chicken breast. Then I guess I used a similar ratio. That's confusing and in my opinion the recipe should include more exact measurements since chicken breasts come in all sizes. I always buy organic zucchini because zucchini are on the EWG's dirty dozen list for produce meaning they retain a large amount of pesticide residues so organic is best for health. I made my own pesto (EVOO garlic basil parsley walnuts and macadamia nuts S P) and used the whole batch. For the second batch of zoodles I added a bunch of salt and let them sit for 30 minutes to sweat out extra liquid. Then rinsed and dried them in a sal
Excellent! I left my zucchini a bit crunchy. I also used cashew pesto and added some extra cashews on top. This is certainly a quick and easy dinner that will keep the family happy. Thank you for the recipe.
My avocado had gone bad so I substituted some guacamole in my freezer. It added a little zip.
Well this was lovely! And so quick to make too. I used tomato pesto and after the vegan chicken was cooked I put the noodles and everything in the same pan for a few minutes so the zoodles would still be firm to bite. Thank you for the recipe HF...I'm keeping this one!
Super quick and easy recipe! I used Costco basil pesto garlic salt (instead of regular salt) and added toasted pine nuts to finish. As other suggested I also cooked the zucchini just enough to keep it a little crunchy. Delicious! A big hit with our teenagers.
I omitted the chicken to move this to a side dish. I also used 2 avocados to make it creamier along with extra homemade pesto for a saucier dish. I left the zucchini long which next time I will cut the lengths in half out of the spriralizer to make more individual servings. It turned out great. We will definitely make this again.
