Description
A light, flavorful zucchini noodle dish tossed in creamy pesto, perfect for quick week‑night dinners.
Ingredients
Scale
- 3 medium zucchinis
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/2 cup grated Parmesan
- Salt and pepper to taste
Instructions
- Spiralize zucchinis into noodles
- Heat olive oil in skillet and sauté garlic until fragrant
- Blanch zucchini noodles in boiling water for 1 minute, then shock in ice water
- Combine basil, pine nuts, Parmesan, olive oil, salt, and pepper in a processor to make pesto
- Toss blanched zucchini noodles with pesto
- Serve immediately, optionally topping with mozzarella or additional cheese
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir‑fry
- Cuisine: Mediterranean