Zucchini Noodles with Lemon Pesto
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It’s zucchini season, which is a boon for both gardeners and cooks, because it’s an incredibly versatile veggie. It can be eaten raw, roasted, grilled, broiled, sauted, pureed, or baked. Full of water, it provides great moisture to recipes, and can be added to most baked goods. It’s super simple, delicious and healthy — the food trifecta. This season I tried a new technique — making zucchini noodles, or zoodles — and it was a big hit. I served the zoodles with lemon pesto and cherry tomatoes, and the fresh simplicity of these veggies made for a perfect light summer meal. (And the basil and tomatoes came from my garden, which always makes me feel extra good about the dish.)
Servings Prep Time 4 people 15 minutes
Servings Prep Time 4 people 15 minutes
Zucchini Noodles with Lemon Pesto
Print Recipe
It’s zucchini season, which is a boon for both gardeners and cooks, because it’s an incredibly versatile veggie. It can be eaten raw, roasted, grilled, broiled, sauted, pureed, or baked. Full of water, it provides great moisture to recipes, and can be added to most baked goods. It’s super simple, delicious and healthy — the food trifecta. This season I tried a new technique — making zucchini noodles, or zoodles — and it was a big hit. I served the zoodles with lemon pesto and cherry tomatoes, and the fresh simplicity of these veggies made for a perfect light summer meal. (And the basil and tomatoes came from my garden, which always makes me feel extra good about the dish.)
Servings Prep Time 4 people 15 minutes
Servings Prep Time 4 people 15 minutes
Ingredients
Servings: people
Instructions
Use a spiralizer or julienne tool to slice up the zucchini into zoodles.
(You could quickly steam or blanch the zoodles at this point, or you could serve them raw. I chose raw, and it was delicious. If you do cook them, just make it quick, so they don’t get mushy.)
Mix up a batch of lemon pesto. (Super fast pesto instructions: put basil, garlic, olive oil, lemon juice and Parmesan in a food processor and blend until it’s pureed.)
Top the zoodles with the lemon pesto and chopped tomatoes, and garnish with a sprinkle of Parmesan and a squeeze of lemon. Eat. Love.
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*****
** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.