Tag Archives: pesto

Spiralized Zucchini Noodles …with everything!


I purchased a $10 spiralizer online with many doubts…. would it

work? Will I like zucchini “noodles”? Will I really be fooled into thinking I am eating pasta? Well, the results are in, and I am now OBSESSED with my spiralizer and ZOODLES!!!


I typically spiralize 3-4 small/medium zucchini. I initially went and

Premium Slicer
Premium Slicer

bought the biggest fattest zucchini I could find, thinking they would make more zoodles quicker, but I figured out fast that I’d then have to trim down the girth of the zucchini to fit in this tiny spiralizer. Don’t make that mistake like me. Anyways, wash your zucchini and spiralize away! Within minutes you will have a healthy bowl of zoodles to toss in pesto, alfredo, marinara, etc!zoodle


Toss the zoodles in a frying pan with pesto on medium/high heat for a few minutes. Once zoodles are coated in pesto and heated up you’re ready to eat! (Literally, just minutes!) We like to add ground turkey & parmesan on top, or my favorite combo, a side of steak! Yum!!! (The pesto recipe is posted in a previous post!)

Turkey burger pesto zoodles
Turkey burger pesto zoodles

Also makes for great cold salads with some spiralized carrot and anything else your little heart desires!

Spinach Pesto (Nut free)


4 cups spinach 2 cups basil 2 cloves garlic 1 tablespoon lemon juice 1/4 cup Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon black pepper 1/3 cup olive oil

Place the spinach, basil, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor, blender…or if you’re like me, the baby bullet. Blend for 30 seconds (in a perfect world), or as long as needed to grind up all the greens. Turn off the blender and scrape the concoction off the sides to make sure everything is evenly mixing. Then turn the blender back on and slowly stream in the olive oil, continue to blend until smooth & creamy.

Pesto ZoodlesThis flavor packed galicy pesto goes great with zoodles, pasta, veggies, chicken, fish, etc. Store the pesto in a jar or container with a tight fitting lid in the fridge for up to 2 weeks…or eat it all in just a few days like my family! You can also freeze it in small portions to defrost as you need it!

Yields: about 1 cup pesto

Original Recipe: Here