Sun-Dried Tomato + Pesto Zucchini Noodles
In under 30 minutes, you can have a rich, filling and healthy bowl full of Sun-Dried Tomato + Basil Pesto Zucchini Noodles. This simple dish is Whole30 + Paleo friendly too so you’ll feel good feeding it to your whole family!
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Tips for this recipe:
This is best fresh - Zucchini noodles will always taste best freshly made in my opinion, so I do not recommend cooking these ahead of time
Store bought pesto is ok - but homemade works too! Pesto is an easy sauce to make so you can easily find a recipe on google and use that for this dish!
Try other proteins if you want - I think chicken tastes the best with these pesto zucchini noodles, but you could always try another protein option like shrimp!
SUN-DRIED TOMATO + PESTO ZUCCHINI NOODLES
Prep: 20 min Cook time: 30 min Total time: 50 mins Yield: 2-3 servings
inLifeandLittles.com - Low Carb, Whole30 Friendly
INGREDIENTS:
4-5 large zucchini
½-¾ cup dairy free pesto (homemade or store-bought)
½ cup sun-dried tomatoes
½ tsp sea salt + more to taste
1 lb baked chicken *optional
1-2 Tbsp cooking oil (avocado or coconut)
INSTRUCTIONS:
Bake chicken to your liking, if using in the recipe.
Using a spiralizer or julienne peeler, turn your zucchini into noodles. Leaving the skin on is optional.
Melt 1-2 Tablespoons of oil in a large pan on low to medium heat. Toss in your zucchini noodles and cover with a lid. Allow to cook/steam for 8-10 minutes until softened to your liking. Be sure to stir occasionally for even cooking.
Remove from the heat and strain the zucchini noodles if there is any excess liquid. Then add the zucchini noodles back into your pan. Mix in the pesto and add salt to taste.
Add in the sun-dried tomatoes and chicken (if using) before plating to serve.
