Zoodles have really turned into one of our favorite meal. They’re easy, they taste delicious, & they are so healthy! Since I’m getting comfortable cooking these bad boys, I’m in the works to try to convince Tony to put in a small garden next spring. We go through so many veggies, I think it makes perfect sense!
Anywho, the recipe; it’s easy, delicious, and filling!!
pesto zoodles with cherry tomatoes
Gather the following ingredients:
- 3 medium sized zuchinni
- 1 medium sized red onion
- 2 cloves minced garlic
- A bowlful of cherry tomatoes (sorry, I’m not a professional chef, but this is all I used!)
- 1 cup pesto (I’ve made my own before, but this time around it was store bought)
- 2 tbsp olive oil
Method:
- Wash and spiralize zucchini. I used the smallest blade on my spiralizer. Put zoodles into a bowl and squeeze access liquid. I just wrapped my hand in a paper towel, literally squeezed and pushed the zoodles into the bowl.
- Chop red onion and place into skillet with olive oil and garlic. Cook on medium heat for 5-7 minutes, or until the onion in tender.
- Add zoodles to skillet, tossing occasionally, for 10-12 minutes. While zoodles cook, cut cherry tomatoes in half and set aside.
- Once zoodles are cooked to your liking, [some like zoodles with more crunch, some like them soft], turn heat to low, and mix in the pesto.
- Once zoodles are covered, dish into bo
wls, top with cherry tomatoes, and serve!
ENJOY!