Pesto Zoodles with Tomatoes and Mozzarella
Pesto Zoodles with Tomatoes and Mozzarella are zucchini noodles tossed in homemade pesto sauce for a healthy, delicious, gluten free meal!
Ingredients
- 2 medium zucchini
- 1 tablespoon extra virgin olive oil
- salt to taste
- 1/4 cup Spinach Walnut Pesto
- 1/2 cup Easy Oven Roasted Cherry Tomatoes
- 1/2 cup fresh mozzarella balls halved
- 1/4 cup toasted walnut pieces
Instructions
- Cut the top and bottoms off of your zucchini and spiralize per manufacturer's instructions.
- Heat the olive oil in a large saute pan over medium heat. Add the zucchini noodles and salt to taste, and saute for 3-5 minutes until softened. Place in a large bowl.
- Add the pesto sauce, adding more to coat the zoodles if necessary, along with the tomatoes and mozzarella. Serve topped with the toasted walnuts, and enjoy!
Notes
- Prep time includes making the pesto and oven roasted cherry tomatoes, which can be made in advance to make this meal go even quicker!
- This recipe can be scaled to feed more people easily -- I normally figure 1 medium zucchini per person.
- To toast walnuts, place walnut pieces on a rimmed baking sheet and bake in a 350 degree oven for 8-10 minutes.
Nutrition
Calories: 345kcal, Carbohydrates: 13g, Protein: 18g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 17g, Cholesterol: 36mg, Sodium: 649mg, Fiber: 5g, Sugar: 5g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!