Zucchini Noodles with Lemon Balm Pesto

White bowl with zucchini noodles, lemon balm pesto, roasted peppers and fresh tomatoes, topped with goat cheese and pine nuts
Zucchini Noodles with Lemon Balm Pesto

Have you tried zoodles? It might surprise you how delicious zucchini is as a noodle!  There are many ways to make them into a noodle; with a spiralizer, vegetable peeler, julienne peeler or a mandolin.  Zoodles can be enjoyed raw in salads or cooked with water, lightly fried with oil or baked.  Fun and flavourful, they are completely delicious combined with pesto, fresh or roasted vegetables, pine nuts and creamy cheese.

Zucchini Noodles with Lemon Balm Pesto

1-2 zucchini, spiralized or made into noodles with a vegetables peeler or julienne peeler

2-4 tablespoons lemon balm pesto or your favourite pesto blend

tomatoes, chopped

roasted peppers, chopped

pine nuts, lightly toasted

goat cheese or cashew cheese

Directions:  Preheat oven to 375 degrees.  Place zucchini  noodles in a single layer on baking sheets and bake about 10-12 minutes until tender. Add pesto to medium size bowl and mix well with zucchini noodles (silicone tongs work well). Add tomatoes and roasted peppers.  Put into serving bowls and dot with goat or cashew cheese and garnish with pine nuts and fresh herbs.

3 thoughts on “Zucchini Noodles with Lemon Balm Pesto”

  1. I really want to try zoodles… but I don’t want to buy a spiralizer until I know if I like them… catch 22. I make a killer zucchini lasagna though so I should probably just take the plunge.

    Like

  2. I love zucchini noodles so I had to hop by from Healthy Living Link Party to check out your recipe! What a delightful blend of ingredients. I can’t wait to try this. I’m pinning and sharing.

    Like

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