As soon as the weather starts to warm up, I can’t get enough zoodles. This flavorful dish is low in fat and carbs but full of healthy micronutrients like vitamins, minerals and antioxidants. It tastes great, and it’s easy to make. Zoodles with a dairy-free pesto is my all time favorite, but sometimes I like to switch it up and swap in a marinara sauce or a creamy, cashew cheese alfredo (recipe coming). You can’t go wrong!
1 tsp olive oil
1 large or 2 small spiralized zucchini
Dairy Free pesto (Whole Foods makes good one) or sugar free marina sauce
1/4 cup cherry tomatoes (halved)
1/8 pistachios (optional, but best w/ pesto)
Freshly ground black pepper
Cook protein of your choice to your liking.
Heat olive oil in medium to large pan on medium. Add the zoodles and sauce of your choice. The zucchini will release water which will help thin the sauce. Sauté for 3-7 minutes until sauce is warm and zoodles are tender. I prefer my zoodles on the crispier side, so I try to avoid overcooking. Add cherry tomatoes and cook for 30 more seconds.
Transfer to a bowl or plate, mix in pistachios (optional) and top with your protein.
Prep Time: 5-20 minutes (depending on whether you need to spiralize your zucchini)
Cook Time: Under 10 minutes
Storage: Best eaten fresh