Quick Zucchini Noodles with Pesto
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"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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Ingredients25 m servings 1128 cals
Original recipe yields 2 servings
- Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
- 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.
Per Serving: 1128 calories; 98.9 g fat; 38.1 g carbohydrates; 33.8 g protein; 44 mg cholesterol; 1930 mg sodium. Full nutrition