In one of my previous posts Zoodles Bolognese | Low Carb Spaghetti Recipe, I had shared the plus points of consuming zucchini if you are on a low carb diet and/or weight loss journey. I really love the versatility of this summer squash as you can use it to make zucchini noodles, fritters, fries, casseroles as well as sweet treats like this Keto Chocolate Cake.
Replace carbs with zucchini
Zucchini has a very neutral taste, and that is why you can basically use it for almost anything and everything, particularly dishes that we can swap out the carbs. Eventually, you will notice the number on your weighing scale dropping as 100g of zucchini has only 17 calories! I have no reasons not to love zucchini, haha! 😀
For today’s zucchini noodles recipe, I will be pairing them with an incredibly easy-to-make pesto sauce. You can also use this pesto with regular pasta or as a healthy dressing for salads.
Feel free to adjust the serving size of each ingredient
The amount of ingredients indicated in my recipe are not fixed, which means you can make adjustments to it. More nuts. More basil. Less garlic. Just experiment and see what you like best.
This dish is suitable for vegetarians. As for vegans, you’ll need to replace the parmesan cheese with other alternatives like nutritional yeast.
And if you happen to have some leftover zucchini, why not use them for another dish? Check out my Low Carb Pepperoni Pizza Recipe. 😉
- 6 cloves garlic, peeled
- 50g basil leaves
- 100ml extra virgin olive oil or avocado oil
- 3-4 tbsp warm water
- 50g pine nuts
- 50g walnuts
- 60g shredded parmesan cheese + extra for sprinkling
- sea salt
- 2 zucchini, spiralised (to make 4 servings)