Serve this noodle-free dish on a bed of greens and garnish with more hemp hearts, kalamata olives, red onion, chilis – whatever you like!
I buy organic zucchini so I don’t have to peel the outer skin — I just wash them well. Finely sliced cabbage makes nice noodles as well.
What do you call a fake noodle?
If you want your zoodles to be a little more “al dente” sprinkle with sea salt and set aside for a few minutes before you add the pesto. The salt will soften them and you might see a bit of water in the bottom of the bowl.
You can make the pesto a day or two ahead of time as it will keep for several days in the fridge. This pesto freezes really well also. This recipe holds well for leftovers the next day.
Variations: Substitute soba noodles for the zucchini if you reeeeally want noodles.
Recipe makes 2 servings.
This recipe is a great example of the kinds of recipes you would get in many of my services.
“Loving the recipes and the chance to try some new foods. Thanks for keeping it simple!”
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