Zucchini Noodle Pesto Bowl

Ingredients

  • 3 medium zucchini (about 1.5–2 lbs), fresh and firm

  • 2 tablespoons extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 cup cherry tomatoes, halved

  • 1/2 cup pesto (store-bought or homemade)

  • 2 tablespoons toasted pine nuts

  • 1/4 cup freshly grated Parmesan cheese, plus more for serving

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • Optional protein: 1 cup cooked chicken breast (shredded or diced), grilled shrimp, or chickpeas

Instructions

  1. Prepare the Zucchini Noodles (Zoodles):
    • Wash and trim the ends of your zucchini.
    • Using a spiralizer (handheld, countertop, or stand mixer attachment), create zucchini noodles. Choose a blade that gives you a spaghetti-like thickness.
    • Place the spiralized zucchini noodles in a colander set over a bowl or in the sink. Sprinkle lightly with about 1/4 teaspoon of the salt and toss gently. Let them sit for 15-20 minutes. This process, known as “sweating,” helps draw out excess moisture, preventing soggy zoodles.
    • After 15-20 minutes, gently pat the zucchini noodles dry with paper towels or a clean kitchen towel. Don’t squeeze them too hard, just pat to remove surface moisture.
  2. Toast the Pine Nuts (if not already toasted):
    • Place the pine nuts in a small, dry skillet over medium-low heat.
    • Toast for 2-4 minutes, shaking the pan frequently, until they are lightly golden brown and fragrant. Be very watchful as they can burn quickly.
    • Remove from heat immediately and set aside.
  3. Sauté the Aromatics and Tomatoes:
    • In a large skillet or pan (large enough to eventually hold all the zoodles), heat the olive oil over medium heat.
    • Add the minced garlic and cook for about 30-60 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
    • Add the halved cherry tomatoes to the skillet. Cook for 3-5 minutes, stirring occasionally, until they begin to soften and slightly burst, releasing some of their juices.
  4. Cook the Zucchini Noodles:
    • Add the patted-dry zucchini noodles to the skillet with the garlic and tomatoes.
    • Using tongs, gently toss the zucchini noodles to coat them with the oil and mix with the tomatoes.
    • Cook for only 2-4 minutes, tossing frequently. The goal is to heat them through and make them slightly tender-crisp, not to cook them until they are completely soft and mushy. Overcooking is the primary cause of soggy zoodles.
  5. Add the Pesto and Seasonings:
    • Remove the skillet from the heat. This is important to prevent the pesto from overheating, which can dull its color and flavor.
    • Add the pesto, the remaining 1/4 teaspoon of salt (or to taste), and freshly ground black pepper to the skillet with the zoodles.
    • Add the 1/4 cup of freshly grated  Parmesan cheese.
    • Gently toss everything together with tongs until the zucchini noodles are evenly coated with the pesto and cheese. The residual heat from the pan and zoodles will warm the pesto perfectly.
  6. Serve Immediately:
    • Divide the Zucchini Noodle Pesto Bowl among serving plates or bowls.
    • Garnish generously with the toasted pine nuts and an extra sprinkle of freshly grated Parmesan cheese.
    • If using, add your optional cooked protein on top or mixed in.

 

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