Zucchini noodles are becoming increasingly popular. Not only for those looking for a substitute for regular pasta, but also for those in search of something different and a new way of enjoying their favourite meals. The good news is that this meal will take less than half an hour to prepare and you can enjoy a second helping without feeling guilty!
Ingredients:

  • ½ small yellow onion (chopped roughly)
  • 1 garlic clove (chopped roughly)
  • 2 cups fresh basil leaves
  • ½ cup green pumpkin seeds (toasted)
  • 1/3 cup olive oil
  • 2 tsp red wine vinegar or lemon juice
  • 1 pinch of red pepper flakes
  • Salt to taste
  • 3 large zucchini
  • Salt for the zucchini noodles
  • 1 pint cherry tomatoes
  • Basil leaves to garnish

Method:

  • Prepare your pesto in a food processor by combining the onion, garlic, toasted pumpkin seeds, and basil with olive oil, red pepper flakes, and vinegar. Blend together until smooth. Season with salt to taste.
  • Spiralize the zucchini with a spiralizer or use a julienne peeler. Alternatively, you can grate the zucchini the long way using a box grater.
  • Toss the zucchini in the pesto and make sure it’s properly coated before you place on a plate and sprinkle with cherry tomatoes.
  • If you prefer, you can cook the zucchini noodles but they have a greater nutritional value when enjoyed in their most natural state. If you cook them, make sure that you do so lightly and don’t overmix. Keep the heat low, do not add any liquid to the pan, and toss around gently.
  • The cherry tomatoes can be added whole, cut in half, or quartered. It’s all about personal preference.
  • Garnish with some fresh basil and, if you like, you could even sprinkle some sliced olives over the top.
  • This is a versatile meal and it can be enjoyed on its own or you can serve along with some grilled chicken if you prefer.