Monday, April 14, 2014

Garlic Zucchini Noodles with Pesto

Photo Credit: Health is Wealth Photos.

This recipe is a real delight.  If you have a vegetable and herb garden, you can serve this meal to show off your homegrown zucchini, basil and tomatoes.  To that end, it's a great patio or alfresco meal to enjoy in the bountiful summertime.  The bright colours of this dish make it an appealing alternative to pasta offerings and it's oh so very healthy!

If you tried making my garlic parmesan chicken cutlets and took me up on my gourmet challenge, you might have already found a favourite Parmesan cheese that you can showcase in this dish too.  Add a high-quality pesto and you can really make this recipe sublime.
It's a very quick meal to make and I'll guide you through the steps.  We're going to turn that fresh garden zucchini into the perfect pasta substitute.


  • 4 small zucchini, trim their ends
  • 2 cups of fresh basil leaves
  • 5 cloves of garlic
  • 1/3 cup of extra virgin olive oil
  • 2 teaspoons of fresh lemon juice
  • 1/4 cup of grated Parmesan cheese
  • Salt and ground black pepper, to taste
  • Cherry tomatoes

Photo Credit: Health is Wealth Photos.
  • Peel the zucchini into long julienne pieces.  To this end use a julienne peeler or a mandolin slicer.  Slice the julienne cuts long enough that they have a noodle-like quality.
  • Set the sliced zucchini aside.
  • Use a food processor and chop up the basil and garlic into a coarsely textured mixture.  Pour in the olive oil as you're doing so.
  • Stop chopping and use a spatula to scrape the mixture back down to the bottom of container.
  • Add the lemon juice and Parmesan cheese to the mixture.
  • Blend some more and season with salt and pepper to taste.

Photo Credit: Health is Wealth Photos.
Photo Credit: Health is Wealth Photos.

Photo Credit: Health is Wealth Photos.

    • Sauté the garlic with a bit of olive oil in a skillet on medium heat.
    • Add in the zucchini noodles and continue sautéing for just a few minutes more.
    • If you have pesto and cherry tomatoes stir them in.

    Bon appétit!
    You don't need to sauté the zucchini, you can serve them raw, tossed in pesto until they are well-coated.

    The cherry tomatoes may be arranged on top for added presentation.

    This dish is best served at room temperature or, if it's a hot day, serve them chilled.

    Photo Credit: Health is Wealth Photos.

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