Quick Zucchini Noodles with Pesto

Looking for a new way to prepare your garden's zucchini harvest? Make low-carb zucchini noodles, aka zoodles, with a spiralizer! You can make this dish in 25 minutes, with no waiting for the water to boil. The uncooked zucchini is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. The hot olive oil makes it warm, but this is not a hot dish.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 1128 Calories

Ingredients

• 1 clove garlic, minced
• 1 bunch fresh parsley, chopped
• ¾ cup walnuts
• 1 cup pitted Kalamata olives, halved
• 3 ½ ounces Parmesan cheese, roughly chopped
• ⅓ cup olive oil, or as needed
• 2 large zucchini, cut into noodles with a spiralizer
• 1 ½ pints cherry tomatoes, halved

Recipe Instructions

Step 1

Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.

Step 2

Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.