Zucchini Noodles with Pesto

August 13, 2016

Zucchini is a member of the gourd family that is cylindrical in shape and that are in shining dark green in color, with a watery flesh and mild flavor. Though zucchini can grow to almost in huge proportions, the smaller vegetables are the most flavorful. It contains Vitamin C which is a powerful antioxidant, and has anti-inflammatory properties. They also have high water content (over 95%), so they make perfect food for people on diet. it also has useful amounts of folate, potassium, that is good for the heart, and vitamin A that is good for our eyesight. These said vitamins and minerals are necessary for a human body.

Here is one healthy and fun way to prepare zucchini. 😉

INGREDIENTS:
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

DIRECTIONS:
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Enjoy this delightful and healthy recipe.