Pesto Zucchini Noodles Recipe

I finally got a chance to make zucchini noodles! To make this dish, you will need either a mandoline or a spiralizer. This kitchen tool is great and I am looking forward to using it more often in the future! It makes grating and slicing a breeze.

This dish an excellent choice if you are sensitive to gluten or wheat, or on a low carb diet. Also, it is low in calories as it has a high water content. There are about 15 calories in 100g of raw zucchini. Great if you are watching your calorie intake. Plus, you can add protein powder for a protein boost.

Zucchini has impressive nutritional content – it boasts high levels of B-vitamins, dietary fiber, pectin, and antioxidants, which all offer immense benefits to your health. It can even help regulate blood sugar levels, which can greatly benefit diabetics. Most of the antioxidants and fiber are in its skin though, so it’s best to keep the skin on.

Another little known zucchini nutrition fact, is that it contains folate, which is important for cell division and healthy DNA. It is also a wonderful source of potassium, a heart-friendly nutrient that helps moderate your blood pressure levels and counters the effects of too much sodium. In fact, a zucchini has more potassium than a banana!

To choose zucchini, you will want to choose one that is approximately 6 to 8 inches long and about 2 inch around. It should feel firm to the touch and have shiny skin. You want to avoid one that is too large or has rough skin. Avoid any that have dry or wrinkled ends as this means the zucchini isn’t fresh anymore.

Pesto Zucchini Noodles

Serves 4

Ingredients

5 zucchinis

½ avocado

½ tub pesto dip

½ teaspoon garlic powder

2 scoops protein powder

1 cup fresh basil

1 can chickpeas

1 cup peas

2 cups spinach leaves

20g pumpkin seeds

10g chia seeds
Salt and pepper to taste

1 tablespoon extra-virgin olive oil (optional)

Method

1. Grate zucchinis lengthwise using a mandoline or a spiralizer. Set aside in a big bowl.

2. Mash the avocado. Mix with pesto dip, garlic powder and protein powder. Chop half of the basil and mix it into the sauce. Thin down with a bit of water if required. Season with salt and pepper.

3. Toast pumpkin seeds on a frying pan until fragrant. Set aside for topping.

3. Add in the rest of the basil, chickpeas, peas, spinach leaves, pumpkin seeds and chia seeds into the bowl with zucchinis. Season with salt and pepper. Add in the extra virgin olive oil.

Written by Lismi Wong