Quick Zucchini Noodles with Pesto Popular Recipes

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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."

Ingredients :

• 3 1/2 ounces Parmesan cheese, roughly chopped
• 3/4 cup walnuts
• 1/3 cup olive oil, or as needed
• 1 bunch fresh parsley, chopped
• 1 clove garlic, minced
• 2 large zucchini, cut into noodles with a spiralizer
• 1 1/2 pints cherry tomatoes, halved
• 1 cup pitted Kalamata olives, halved

Instructions :

Prep : 25M	Cook : 2M	Ready in : 25M

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

Notes :

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