By the Gracious Vegan
Spiralizing is fun! Zucchini “noodles” cook quickly, making for a fast dinner. Pair it with a no-oil pesto and you’ve got a delicious, satisfying, healthy dish that’s light on calories. If you don’t have a spiralizer, use a small julienne blade on a mandoline slicer or other gadget. Grating isn’t a good choice because the zucchini gets too mushy.
Makes: 4 servings
Creamy pesto sauce. Blend these together in a small (mini) food processor or with an immersion blender in a relatively small container. If you double the recipe, a larger food processor or blender will work. Add additional water if you need it.
- One small/medium avocado, peeled
- 2 cloves garlic, cut into a few pieces each
- 1.5 cups (packed) basil leaves (about 2 ounces)
- 1/3 cup walnuts
- 3 Tablespoons water
- 1/2 Tablespoon lemon juice
- 1 teaspoon nutritional yeast
- 1 teaspoon miso
- 1/2 teaspoon salt
Zoodles. Trim the ends of the zucchini and spiralize them according to your spiralizer’s instructions. If you end up with very long strands, cut them to shorter lengths.
- 2 pounds zucchini
Heat a large skillet or Dutch oven on the stove to medium-high. Add ¼ cup water, the spiralized zucchini, and a bit of salt (to taste). Cook, stirring regularly, for 7-10 minutes, until the zucchini reaches your preferred texture. (You could cook them in a large glass bowl in the microwave if you prefer.)
Stir in the creamy pesto sauce, heat it briefly, and serve immediately.
Timing: Hands-on time: 35 minutes; total time: 35 minutes
Nutritional information per serving: 165 calories, 12g fat, 1g sat. fat, 14g carbs, 378mg sodium, 6mg fiber, 5g protein