Ingredients:
- 2 medium zucchinis (courgettes)
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for topping
- Optional: Fresh basil leaves for garnish
Instructions:
Step 1: Prepare the Zoodles
- Wash the zucchinis thoroughly and trim off the ends.
- Using a spiralizer, spiralize the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make long, thin strips resembling noodles.
Step 2: Cook the Zoodles
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they are just tender. Be careful not to overcook, as zoodles can become mushy quickly.
- Season the zoodles with salt and pepper to taste. Remove from heat and set aside.
Step 3: Prepare the Cherry Tomatoes
- While the zoodles are cooking, halve the cherry tomatoes.
Step 4: Assemble the Bowl
- In a large serving bowl, combine the cooked zoodles and halved cherry tomatoes.
- Drizzle the pesto sauce over the zoodles and tomatoes.
Step 5: Garnish and Serve
- Optional: Sprinkle grated Parmesan cheese over the bowl for extra flavor.
- Garnish with fresh basil leaves.
- Serve immediately and enjoy your delicious Pesto Zoodle Bowl!
Additional Tips:
- You can customize this recipe by adding protein such as grilled chicken, shrimp, or tofu.
- Feel free to add other vegetables like sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
- Adjust the amount of pesto sauce according to your preference. You can also try different types of pesto, such as basil pesto, sun-dried tomato pesto, or spinach pesto, for variety.
- If you prefer warm cherry tomatoes, you can add them to the skillet with the zoodles during the cooking process.
Pesto Zoodle Bowl with Cherry Tomatoes
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
2 medium zucchinis (courgettes)
1 cup cherry tomatoes, halved
1/4 cup pesto sauce (store-bought or homemade)
2 tablespoons olive oil
Salt and pepper to taste
Optional: Grated Parmesan cheese for topping
Optional: Fresh basil leaves for garnish
Directions
- Step 1: Prepare the Zoodles
Wash the zucchinis thoroughly and trim off the ends.
Using a spiralizer, spiralize the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make long, thin strips resembling noodles. - Step 1: Prepare the Zoodles
Wash the zucchinis thoroughly and trim off the ends.
Using a spiralizer, spiralize the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make long, thin strips resembling noodles. - Step 3: Prepare the Cherry Tomatoes
While the zoodles are cooking, halve the cherry tomatoes. - Step 4: Assemble the Bowl
In a large serving bowl, combine the cooked zoodles and halved cherry tomatoes.
Drizzle the pesto sauce over the zoodles and tomatoes. - Step 5: Garnish and Serve
Optional: Sprinkle grated Parmesan cheese over the bowl for extra flavor.
Garnish with fresh basil leaves.
Serve immediately and enjoy your delicious Pesto Zoodle Bowl
Notes
- Adjust the amount of pesto sauce according to your preference. You can also try different types of pesto, such as basil pesto, sun-dried tomato pesto, or spinach pesto, for variety.
- Feel free to add other vegetables like sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
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