Zucchini Noodles are a great way to replace regular or gluten-free pasta. There are many different products that will help you turn your zucchini into noodles (A Market carries Joyce Chen's Spiral Slicer) If you don’t have one of these, you can use a regular vegetable peeler to make zucchini fettuccini. Some people cook their zucchini noodles before eating but they can also be enjoyed raw.
2 large organic zucchinis
2-3 tablespoons Bear Pond pesto
1/4 cup Mt Vikos feta cheese
1/4 cup sunflower seeds
(Optional)1 cup organic cherry tomatoes (halved or quartered)
1. Using vegetable peeler, peel long strips of zucchini into bowl until you reach the fleshy center of the zucchini. If you have a spiralizer or similar, use that to make the zucchini noodles.
2. [Optional] If you prefer cooked zucchini noodles, place in boiling water for 3-7 minutes depending on the thickness of the noodles. You are looking for Al dente or else the noodles will become mushy.
3. Toss the zucchini noodles in a bowl to separate. Add a couple a couple of tablespoons of pesto . Toss together and, if needed, add more pesto to taste.
4. Once the zucchini noodles are dressed to your liking add the feta cheese and sunflower seeds and tomatoes. Toss again.
This dish can be served warm or cold. It makes a great summer salad or healthy side dish. Or add some grilled organic chicken slices to make a complete meal. Leave us a comment below and tell us how you like your zucchini noodles.