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
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.