Meatless Monday: Zucchini "Pasta" with Pesto

I am almost ashamed to post such a ridiculously simple recipe. I don’t know why it never occurred to me to make this.

My husband came home on Friday with a massive bag of some very large zucchini. He explained to me that the farmer’s market was closing up and they offered them to him. He isn’t one to say no to free vegetables.

Of course, I do realize that we will be eating zucchini every day this week.

Like every night, I needed a fast dinner for the kids. I had some pesto in the freezer to use up. I thought I would test out this famed low-carb and gluten free pasta idea.

I have a julienne slicer taking up space in my drawer. I love playing with it, but don’t use it as often as I should. Since it only cost about $2 on Amazon, I am not too distraught. This slicer would be perfect for what I had planned with the zucchini.

The verdict? Two thumbs up. My 5-year-old kept asking for more. Will have to make again.


Zucchini “Pasta” with Pesto

1-2 large zucchini, washed – 1 large zucchini served 2 hungry kids
2 tsp. olive oil
3 cloves garlic, chopped
1 cup peas
1/2 cup pesto
pine nuts
Parmesan cheese

With your julienne slicer, turn you zucchini in to long thin strips. I cut mine up over paper towels to drain the “pasta” a bit.


Heat up the oil in a large pan.

Toss in the garlic cloves.

Add in the zucchini noodles and cook for two minutes.


Add in the peas

Add in the rest of the ingredients and cook for another two minutes.

Sprinkle with some pine nuts and more Parmesan cheese.


About Hindy Garfinkel
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