Steamed Spiralized Zucchini topped with a pungent Sun Dried Pesto with Basil Leaves and Pine Nuts – A healthy low-carb delicious dish
Get in on the trend!
A spiralizer allows you to transform a healthy, low-calorie, low-carb vegetable into a giant bowl of pasta!
I’ve been eyeing spiralized zucchini at some local health food and gourmet shops sold in huge plastic containers – some might find this convenient… yet spiralizing is easy, fun and inexpensive to do at home.
Steaming long, curly strands of spiralized zucchini produces a lovely alternative to pasta – in this recipe, they are steamed for only two minutes. Enough time to soften them – while still maintaining most of their nutrition.
My Sun Dried Tomato Pesto is bursting with Umami* flavor – “the fifth taste” after sweet, sour, salt and bitter. Known as “savory tastiness.” Sauté shallots in extra virgin olive oil until golden around the edges and caramelized – then add garlic, seasonings, sun dried tomatoes, fresh thyme and a splash of red vinegar.
Finish the pesto by blitzing in a food processor – adding toasted pine nuts for added flavor. Top with tasty, multi-colored cherry tomatoes – their sweetness is a wonderful addition to the dish.
Serve with the zucchini “noodles” – wonderful warm or cold, and use (the pesto) as a condiment to add some zip to your everyday foods. Great as a dip blended into mayonnaise and yogurt, or as a base for a dressing.
By spiralizing, you’re naturally eating more vegetables – without even noticing. After eating a bowl of vegetable noodles, you’re left feeling light and energized – and the pop of color is energizing!
Steamed zucchini has a similar texture and consistency to regular pasta and noodles – a great way to enjoy many Italian dishes without gluten, and lower carbs. Aren’t we all supposed to eat more vegetables? The value of plant foods in our diets is important for maintaining health and well-being.
Sun-dried tomatoes deliver umami* richness to any recipe. This is because, during the gentle heating and drying processes, the cell walls break down releasing proteins and amino acids which are then concentrated. The term umami was coined from the Japanese adjective ~ umai… meaning: delicious.
Enjoy this recipe! There is a bumper crop of zucchini in late summer at you local farmers’ market!
Karen
