Zucchini Noodles with Sundried Tomato Pesto

LocalFoodRocks's picture

Jan. 11, 2015

This really is a no cook recipe and you won't even miss the carbs. Zucchini transforms into noodles, that you can even twirl, and sun-dried tomato pesto gives you all the big flavor you need.


Zucchini 3 Medium
Sundried tomato 1 Cup (16 tbs) , chopped (not packed in oil)
Fresh basil leaf 1/2 Cup (8 tbs)
Garlic clove 1 , chop
Juice of lemon 1/2 , juiced
Extra virgin olive oil 4 Tablespoon (3
Salt and pepper To Taste
Crushed red pepper To Taste (Optional)



1. To make the noodles, slice the zucchinis into noodles on a spiral slicer, mandolin, cheese grater or hand peeler. Set aside in a large bowl.

2.To make the sauce: In a food processor add the tomatoes and basil. Roughly chop the garlic clove and add to the food processor. Add the lemon juice, olive oil, salt and pepper. Put on the lid and pulse until finely chopped.

3.Mix the sauce onto your zucchini noodles and let it side for 10-15 minutes. This lets the flavors come together and softens the noodles.

4.Mix again and if desired, sprinkle with crushed red pepper.


5. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 2

Nutrition Facts

Serving size

Calories 396Calories from Fat 288

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 752 mg31.33%

Total Carbohydrates 26 g8.7%

Dietary Fiber 6 g24%

Sugars 15 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet