‘ZOODLES’ by Chef Linda Crawford of Pleasin’ The Palate

Transform zucchini into gluten-free “zoodles” and combine them with this allergy-friendly pesto.

It’s packed with nutrient-dense ingredients and turns this dish into a delicious, creamy entrée.

 

  • 4 medium zucchini
  • ½ cup raw unsalted shelled seeds, pumpkin or sunflower
  • ¼ cup freshly squeezed lemon juice
  • 2 cups chopped raw spinach
  • ½ cup fresh parsley, packed
  • 1 ripe avocado, peeled, pit removed
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  •  ¼ cup walnuts, chopped for garnish

 

 

Spiralize zucchini (use blade C) to transform it into thin strands of zoodles.

Cut zoodles into shorter lengths with clean scissors or a knife. Use zoodles raw or gently cook them by sautéing.

To sauté, place zoodles and 1 teaspoon olive oil in a large skillet over medium-high heat and sauté 2 minutes.

Remove from skillet and drain (or you can eat it raw).

In a food processor combine seeds and lemon juice and blend until seeds are pureed.

Add spinach, parsley, and basil. Pulse until chopped and incorporated.

Add avocado and ¼ cup extra virgin olive oil and puree until smooth

Season to taste with salt.

Toss zoodles with pesto.

Sprinkle with nuts and serve.

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