Zoodles in a Veggie Pesto Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup, pieces or slices Mushrooms, fresh 1 large Onions, raw, chopped2 cup cherry tomatoes, whole270 mL serving PC Basil Pesto3 large zucchini includes skin, raw, noodled1 medium zucchini includes skin, raw, chopped2 tbsp Olive Oil 1 tbsp minced garlic
To make the zucchini noodles:
1. Preheat the oven to 200F.
2. Wash the zucchini (and peel if you like - I didn't)
3. Using either a spiral slicer or a julienne slicer, cut the zucchini into thin strands (noodles).
4. Place the noodles on a cookie sheet lined with paper towels and sprinkle with sea salt.
5. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini left. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.
6. The noodles will be drier but not soft after step 5 so you will want to cook them further at this point. Add them into your sauce and let them simmer for about 10 minutes for al dente, or 15 for soft and silky.
For the Sauce:
1. Heat 1 tbsp oil in a non-stick pan. Keep the temperature at medium-low and add the minced garlic, chopped onion and saute until just starting soften and then add the mushrooms and continue sauteeing until the mushrooms are slightly browned.
2. Remove mixture from pan and add the second tablespoon of oil to the pan. Swirl around and add the chopped medium zucchini.
3. Saute until just starting to soften and add the cherry tomatoes. Cook until the tomatoes soften.
4. Add the zucchini noodles and the jar of pesto. Stir and simmer for about 10 minutes.
Enjoy.
Serving Size: Makes 6 1-cup servings
1. Preheat the oven to 200F.
2. Wash the zucchini (and peel if you like - I didn't)
3. Using either a spiral slicer or a julienne slicer, cut the zucchini into thin strands (noodles).
4. Place the noodles on a cookie sheet lined with paper towels and sprinkle with sea salt.
5. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini left. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.
6. The noodles will be drier but not soft after step 5 so you will want to cook them further at this point. Add them into your sauce and let them simmer for about 10 minutes for al dente, or 15 for soft and silky.
For the Sauce:
1. Heat 1 tbsp oil in a non-stick pan. Keep the temperature at medium-low and add the minced garlic, chopped onion and saute until just starting soften and then add the mushrooms and continue sauteeing until the mushrooms are slightly browned.
2. Remove mixture from pan and add the second tablespoon of oil to the pan. Swirl around and add the chopped medium zucchini.
3. Saute until just starting to soften and add the cherry tomatoes. Cook until the tomatoes soften.
4. Add the zucchini noodles and the jar of pesto. Stir and simmer for about 10 minutes.
Enjoy.
Serving Size: Makes 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 332.7
- Total Fat: 26.5 g
- Cholesterol: 3.7 mg
- Sodium: 597.6 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 4.7 g
- Protein: 6.5 g
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