Zucchini is one of my favorite vegetables because of how versatile it is. In the height of summer when I feel like I have zucchini coming out of my ears, one of my favorite dishes to make is lemon pesto zoodles. I love when I make a dish where everything is fresh and in season.
These zoodles are really light and flavorful. I crafted this sauce to specifically fit the zoodles. I always feel disappointed when I'm making a pasta recipe and I just substitute zoodles for pasta. This sauce really highlights and plays well with the fresh bright taste and slight crunch of the zoodles.
Makes 2 servings
1 large zucchini or 2 small zucchinis
1 chicken breast chopped into bite size pieces
1/8 cup pine nuts
3 cloves of garlic minced
1 cup of cherry tomatoes cut in half
1/4 cup of pesto (I suggest the walnut sage pesto)
Juice and zest of 1 lemon
1 Tbsp balsamic vinegar
Use a spiralizer or mandolin to turn the zucchinis into zoodles. Avoid the soft center with the seeds, this part will not hold up to heat in the pan and should be discarded.
In a high walled skillet heat a drizzle of olive oil over medium high heat. Add in the chopped chicken breast and brown on all sides. When the chicken is almost cooked through add in the minced garlic and pine nuts and toast for about 1 minute.
When the chicken is fully cooked through and the pine nuts are toasted add in the cherry tomatoes, pesto, lemon juice, lemon zest, and balsamic vinegar and stir until a smooth sauce forms. Be sure to scrape up any browned bits on the bottom of the pan.
Toss in the zoodles and simmer for a minute or two so that the zoodles just begin to soften.
Serve in a bowl and top with feta cheese, fresh cherry tomatoes, and fresh ground black pepper.
This post contains links that I may make a small commission from