Don’t they look AH-mazing?!! Pesto is one of my FAVORITES about summer, and now there’s no guilt of the pasta 🍝.
2 medium-large zucchini
2 cloves garlic
1/2 yellow onion or white onion
extra virgin olive oil or butter
salt and pepper, to taste
pesto sauce (or other pasta-like sauce of choice, if any)
2 each small tomatoes (optional)
1/4 tsp garlic powder (optional)
1 tsp onion powder (optional)
Wash your zucchini, and then use spiralizer* to create zucchini noodles. *See notes below
Add a small amount of olive oil or butter to a saute pan or skillet over medium-high heat.
Next, if using garlic and onions, add them to the pan and cook until the onions are translucent.
Now add the zoodles and gently toss them every minute or so throughout the cooking process which should only be about 5 minutes. Do not cover the pan while cooking – that will make them extra wet. Allowing steam to be released is good.
Once finished cooking, plate the zoodles and sauce or top them anyway you see fit and enjoy immediately. There will be a bit of excess liquid in the pan. If you do not wish to have all the liquid in your dish, you can either strain your zoodles or use tongs to plate them – leaving much of the liquid behind. We like to serve our zoodles with a few dollops of pesto and chopped fresh tomatoes.