Zucchini Noodles with Sun Dried Tomatoes & Almond Flakes
Have you ever tried Zucchini Noodles? To be honest I never had high expectations before trying them as I thought that zucchini based noodles would never be able to satisfy me the way real pasta does - and I stand corrected! Zucchini noodles are not only delicious but also quite filling and healthy - and when you think about how low in calories this dish is you’ll be even happier. I cut the Zucchini myself today without using a spiralizer and it took me literally 13 minutes from start to finish.
I used one zucchini per person but if you’re really hungry you can do 2 zucchini per person - I think you can handle it since one medium sized zucchini has 33 calories! I decided to add almond flakes on top but you can also put hazelnuts, walnuts or nothing - depending on your taste - feel free to play around.
Prep Time: 10 Minutes
Cook Time: 3 Minutes
Ingredients for 2 people:
Zucchini - 3 Large (depending on how hungry you are you can also make 2 per person)
Sun Dried Tomatoes - 7
Parmesan - 50 g (1/3 cup)
Garlic - 1 clove
Spring Onion - 1
Olive Oil
Almond Flakes - as many as you want
Salt
Preparation:
We start making our zucchini noodles by making our pesto. In a bowl add the sun dried tomatoes, the grated parmesan, the garlic cloves, the chopped spring onion and 2 Tbs of olive oil. Mix everything with a blender until you get a nice thickish consistency. Put aside.
Now we work on the zucchini noodles. Wash your zucchini first of all. If you have a spiralizer your life will definitely be much easier (if you fall in love with these noodles like I did then I suggest you buy one as they are quite cheap). if you don’t have a spiralizer you will have to cut the noodles by hand into thin slices of around 1/2 cm (they don’t have to be perfect). As you will see from the image above I decided to cut mine by hand today to show you how easy it is and that they still turn out quite nicely.
Once you have sliced up your Zucchini you can boil some water, add some salt to the boiling water and cook your Zucchini for 3 minutes. After the 5 minutes are done drain them as you would with pasta.
Get out your plates and put the zucchini noodles in first, then add your sun dried tomato pesto on top. Sprinkle some almond flakes (as many as you wish), add some more grated parmesan if you want and serve :)