Keto Dinner | Vegan Zucchini Noodles with Pesto

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Looking for a simple low carb meal idea that can be whipped up in 15 minutes or less? Look no further. This Vegan Zucchini Noodles with Pesto Recipe is so easy to make and is packed full of wholesome nutritious ingredients. Serve it with my favourite Vegan Pesto with Hemp for a dairy-free, grain-free meal.

Zucchini needs no introduction these long summer days. Gardens are overflowing with this veg and summer squash recipes are filling up my Pinterest feed. I’ve previously shared my Zucchini Noodle Lasagna, my Crustless Vegetable Quiche with Zucchini, and more recently, a far more edgy way to use zucchini in this Berry Cauliflower and Zucchini Smoothie Bowl. Another zucchini recipe to add to the repertoire, this simple recipe for Vegan Zucchini Noodles with Pesto is quick and light and perfect for these hot summer days.

Today I’m excited to share a guest post with you by Catherine Cockrill! She’s currently finishing up her dietetic internship with Virginia Tech (my internship alma mater), and she’s been working with me over the past few months, learning the ropes of blogging, food photography, and social media–and now publishing her own post.

She came up with this recipe especially for Veggie Quest: It’s gluten free, vegan, and 100% vegetables! It’s higher in fat with a creamy avocado pesto sauce, but you can easily get away with using half the avocado if you’re watching your fat intake. I can vouch that it’s delicious, and we had a blast cooking together and taking the photos. I’ll let her take it from here!

Vegan Zucchini Noodles with Pesto 

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 4
Calories: 280kcal

Ingredients

  • 1 tsp thyme dry (or 1 tbsp fresh)
  • 1/4 tsp salt
  • 1/4 tsp black pepper ground
  • 4 medium zucchini
  • 1 tbsp olive oil extra virgin
  • 2 cups cherry tomatoes halved
  • 1 clove garlic minced

To Serve
  • Fresh basil leaves optional
  • Vegan Pesto see recipe

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Instructions

  1. First, To prepare the zucchini noodles, start by slicing off the ends of the zucchini. Using a food spiralizer make the 'noodles' by twisting the entire zucchini through the device. Once you have spiralized all of the zucchini, use a knife to make one cut down the pile of noodles so you don't end up with extremely long noodles. Set aside.
  2. Second, Prepare the vegan pesto as per recipe instructions (above).
  3. Next, Heat a frying pan over medium heat and add the oil. Add the halved tomatoes, garlic, thyme, salt, and pepper. Let cook for about 3 minutes, stirring occasionally.
  4. Add the zucchini noodles and vegan pesto to the frying pan and mix gently. There is no need to cook the noodles as this will result in excess water being released from the zucchini. Simply heat the noodles and pesto in the frying pan and gently mix all of the ingredients together. This should take only 1-2 minutes. Serve warm or cold.

Notes

  • Recipe adapted from Love and Lemons Cookbook No pesto: Add parmesan cheese before serving, or nutritional yeast for a vegan version. No basil: Try a cilantro pesto, or arugula or kale works too. No zucchini: Try using black bean noodles, or traditional pasta if not gluten free.



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