Bone Healthy Zucchini Pesto Noodles

Did you know that zucchinis are fruits? Well botanically speaking that is! Just thought I’d start off this recipe with a little fun fact for you. 🙂

I’ve always loved cooked zucchini. In my mom’s ratatouille (french Mediterranean-style vegetable stew) or grilled on the barbecue. But I had never thought of having it raw until a few years ago when my roommate in Montreal bought a spiralizer and made raw zucchini noodles.

Since then, I quickly bought my own and have made all kinds of spiralized vegetable salads and dishes.

My favorite has to be the classic, pesto zucchini noodles. I used to use only store-bought pesto sauce out of convenience until one summer in France, my aunt made pesto in her food processor in less than 5 minutes!

I didn’t even know how simple it was to make, but most importantly how much better it tasted! But don’t get me wrong, any pesto is delicious and I still keep a jar around for the times when I run out and I am too lazy to make it from scratch (we all get those days no?)

Alright without any further ado, here’s the recipe:

Zucchini Pesto Noodles

These are just the perfect answer to those carb cravings we all get when winter is coming. But this is packed with nutrients and a lot less carbohydrates but most importantly: no processed ingredients or wheat gluten.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 402 kcal

Ingredients

  

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Equipments:

• food processor
• Spiralizer or julienne peeler

The Pesto Sauce – makes 1/2 cups fresh pesto

• 1 1/2 cups fresh basil leaves organic, packed (50g)
• 1 cup baby spinach organic, packed
• 1/2 cup parmesan freshly grated
• 1/3 cup pine nuts
• 2-3 garlic cloves minced
• 1/2 cup olive oil extra virgin, organic
• Salt and Pepper to taste

The Zucchini Noodles

• 4 medium zucchini

Instructions

 

For the Pesto

• Add the washed and dried basil and spinach to the food processor with the pine nuts, parmesan, and garlic. 
• Pulse and scrape down side until finely chopped.
• With the food processor running, add the olive oil in a thin stream. This will help emulsify (blend) the pesto.  
• Add salt and pepper and pulse to incorporate.

Use for your zucchini noodles or any type of pasta or transfer to container to store in the fridge.

For the Noodles

• Wash and dry zucchini.
• Cut off ends and spiralize!

Notes

You can have the zucchini noodles raw with your homemade pesto sauce and some sliced cherry tomatoes for a wonderful salad. Or you can sauté the zucchini noodles with the pesto sauce for a warm noodle dinner!

For a vegan alternative, omit the parmesan or use ground almond and nutritional yeast instead!

Nutrition

Calories: 402kcalCarbohydrates: 8gProtein: 8gFat: 38gSaturated Fat: 6gCholesterol: 8mgSodium: 223mgPotassium: 658mgFiber: 2gSugar: 5gVitamin A: 1670IUVitamin C: 39.3mgCalcium: 205mgIron: 2.1mg

Keyword low-carb, zucchini noodles

Tried this recipe?Let us know how it was!

Zucchinis are low in saturated fat and sodium and very low in cholesterol. They are a good source of Vitamin A, Thiamin, Niacin, Phosphorus and Copper. Did you know that they are actually a good source of protein too? Awesome right!? And they are a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium, and Manganese.

Interestingly, they are also a source of omega 3 fatty acids! One medium sized zucchini has 92.1 mg of Omega-3 fatty acids and 54.9 mg of omega 6 fatty acids!

That’s a bone-healthy fruit right there!

I hope you enjoy this super simple recipe and get very creative with all the different sorts of noodle/sauce variations! Are you a tomato sauce person or a cheesy alfredo? Let me know in the comments below!

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