Zoodles or zucchini noodles have been all the rage at my house! Summer is finally hear and that means I am taking advantage of zoodles, they are ready in 2 minutes and there is no cooking required! The best part is they are naturally low-carb, low fat, gluten free and vegan! These zoodles are topped with collard green pesto, but they are equally as good with tomato basil salad or paired with vegetarian meatballs. Heck throw all of these together for an epic summer pesto zoodles dish!
During the summer I love to take advantage of the cool(er) evenings and take the dog running during the last few minutes of light in the day. She’s getting older and she doesn’t do as great in the sun as she did as a puppy. This means that by the time I get home, it’s dark and I’m starving. I love to have healthy recipes like this to refuel my body.
The collard green pesto is a variation of my spinach basil pesto recipe. This recipe would be just as tasty with spinach, but I had a ton of collard green leaves that needed some attention. I have been making a ton of hummus wraps but some of the collard green leaves are either too small or have holes in them, making them impossible to use as wraps. Instead of throwing them away, I used them to make this yummy vegan pesto! The pesto has hemp hearts which add healthy fats, omega-3s and protein. The basil and garlic quickly take over and you really don’t taste the collard greens. Just be sure to rip the leaves off the thick stems when you are making this pesto. Also, be sure to make extra, it stores well in the fridge and is great on pizza, on eggs or on your favorite protein like tofu, shrimp or chicken.
I like to add organic chickpeas to this dish as well. The chickpeas provide fiber and protein, which can help you feel satisfied and help keep you full! I recently read an article that mentioned the chemicals sprayed on plants like chickpeas has been linked with stomach problems (sorry I can’t find it to save my life). I’ve noticed that eating organic chickpeas and rinsing them well before using them has really made chickpeas easier for me to digest.
I love to create easy, healthy recipes to nourish my body. I often think back to the days before I re-evaluate my diet and stared eating clean, wholesome foods. Back then, I was living off of unhealthy foods like lean cuisines and frozen veggie burgers and wondering why I was always hungry or never enjoyed my meals. Those days I was always on some sort of “diet” and never really looked forward to my meals. I can honestly say that I don’t have to count calories or have to read nutrition labels when I have recipes like this to pull from. When you can find ways to enjoy fresh veggies, you will soon find yourself craving these healthy foods!
Pesto Zoodles Recipe Tips
To make these pesto zoodles, I would recommend that you get a spiralizer (affiliate link). I have tried to make zoodles with a hand peeler and it’s not fun or easy, so I would recommend investing in a spiralizer if you plan on making zoodles on a regular basis.
The pesto only takes 5 minutes to make. I love using my little food processor (affiliate link) for this task. It makes just enough without being too big to store in my overflowing kitchen gadget cabinet. I would definitely recommend investing in a food processor, I find myself using mine on a weekly basis to make dishes like this or to make my own nut butters.
Vegan Pesto Zoodles
- 1 zucchini spiralized
- 3 tbs. collard green pesto use this spinach basil pesto recipe
- 1/2 cup drained rinsed organic chickpeas
- 6 miniature heirloom tomatoes halved
- salt and pepper to taste
- Spiralize the zucchini
- Add the pesto and stir to combine, making sure all the zoodles are covered in pesto.
- Toss in chickpeas and tomatoes.
- Stir. Add salt and pepper to taste
What about you?
- What is your favorite summer dish?
- Do you ever make your own pesto?
- What is your favorite topping for zoodles?