AuthorA. KarayCategoryAIP, Gluten Free, Lunch/Dinner, Side Dish, WFPB 2 Zucchini, medium sized
3 tbsp WFPB Pesto (see recipe)
1
Wash Zucchini. Remove ends and stem.
2
Spiralize and place on a plate. Cut in sections to allow a bite-size twist of the fork to be enjoyed.
3
Place pesto on top and lightly toss being careful not to break 'noodles'.
4
*If desired, zucchini noodles can be sauteed with one tablespoon coconut oil to soften zucchini before tossing with pesto.
Ingredients
2 Zucchini, medium sized
3 tbsp WFPB Pesto (see recipe)
Directions
1
Wash Zucchini. Remove ends and stem.
2
Spiralize and place on a plate. Cut in sections to allow a bite-size twist of the fork to be enjoyed.
3
Place pesto on top and lightly toss being careful not to break 'noodles'.
4
*If desired, zucchini noodles can be sauteed with one tablespoon coconut oil to soften zucchini before tossing with pesto.
