Ashley Torres
Special to CSMS Magazine
Ingredients (Serves 2)
2 medium zucchinis
1 cup cherry tomatoes, halved.
½ cup pesto (store-bought or homemade)
1 tbsp olive oil
1 clove garlic, minced (optional)
2 tbsp grated Parmesan cheese (optional)
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Homemade Pesto (Optional)
1 cup fresh basil leaves
¼ cup pine nuts or walnuts
1 clove garlic
¼ cup grated Parmesan
⅓ cup olive oil
Pinch of salt and pepper
To make the pesto: Blend all ingredients in a food processor until smooth.
Instructions
Make Zucchini Noodles:
Use a spiralizer, julienne peeler, or mandoline to turn zucchinis into noodles (a.k.a. “zoodles”).
Pat zoodles gently with paper towels to remove excess moisture.
Sauté Zucchini Noodles (optional step for warmer noodles):
Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 30 seconds (if using).
Add zoodles and cook for 1–2 minutes, stirring gently, until just tender but not soggy. Remove from heat.
Toss with Pesto:
In a large bowl, combine zoodles with pesto and toss gently to coat evenly.
Add Tomatoes and Finish:
Add halved cherry tomatoes and toss again.
Season with salt and pepper to taste.
Serve:
Plate the dish and sprinkle with Parmesan (if using).
Garnish with fresh basil leaves and a drizzle of olive oil, if desired.
Tips
For a heartier meal, top with grilled chicken, shrimp, or chickpeas.
No spiralizer? You can use a vegetable peeler to make ribbon-like noodles.
