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In the realm of healthy dining, zoodles—spiralized zucchini—have emerged as a favorite among health enthusiasts and food lovers alike. Their rise to popularity can be attributed to their versatility, low-calorie count, and the delightful texture they offer as a pasta substitute. The Creamy Pesto Zoodle Bowl epitomizes this trend, presenting a nutritious and scrumptious meal that’s perfect for those seeking a lighter yet satisfying option.

Creamy Pesto Zoodle Bowl

Discover the Creamy Pesto Zoodle Bowl, a healthy and delicious alternative to traditional pasta! This vibrant dish features spiralized zucchini noodles tossed in a rich basil pesto, offering a guilt-free option packed with flavor and nutrition. Perfect for low-carb or ketogenic diets, zoodles provide plenty of vitamins and minerals while keeping the calories low. Learn how to make this quick and satisfying meal with simple, fresh ingredients, and enjoy a lighter yet fulfilling dining experience.
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Ingredients
  

4 medium zucchinis, spiralized into zoodles

1 cup fresh basil leaves

1/4 cup pine nuts (toasted if desired)

2 cloves garlic

1/2 cup grated Parmesan cheese

1/2 cup Greek yogurt (or cashew cream for a vegan option)

1 tablespoon lemon juice

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/4 cup sliced black olives (optional)

1 tablespoon olive oil for drizzling

Instructions
 

Prepare the Zoodles: Begin by spiralizing the zucchinis into zoodles using a spiralizer. If you don't have one, you can use a julienne peeler or a box grater.

    Make the Creamy Pesto: In a food processor or blender, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.

      Add Yogurt: Add the Greek yogurt and lemon juice to the food processor. Season with salt and pepper to taste. Blend until creamy and smooth, scraping down the sides as needed. If the pesto is too thick, you can add a tablespoon or two of water or olive oil to achieve your desired consistency.

        Toss the Zoodles: In a large mixing bowl, add the spiralized zoodles and toss them with the creamy pesto until evenly coated.

          Add Fresh Ingredients: Gently fold in the cherry tomatoes and olives (if using) into the zoodle and pesto mixture.

            Serve: Divide the creamy pesto zoodle bowl into serving dishes. Drizzle a little olive oil over the top for extra flavor and a pop of freshness.

              Garnish: Optionally, sprinkle additional Parmesan cheese and freshly cracked black pepper over the top before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4