This summer, especially during those hotter nights, I have been digging into a big bowl of zoodles for dinner. A bowl of what now? Zoodles — or zucchini noodles — are a low-carb, higher nutritional alternative to pasta and is super easy to make and requires no stove-top cooking.
All you do is bust out your spiralizer and it transforms your zucchini into strands of “noodles.” They can be different thickness and length depending on your preference. If you don’t have a spiralizer a peeler can work just as well, it just might take a bit more time.
My favorite part about zoodles are the different combinations of sauces and vegetables I have been adding that makes it taste better — and lighter — than pasta. Last night I made one of my favorite bowls of zoodles ever involving pesto and some seafood. Check it out!
Pesto Zoodles with Grilled Shrimp
Serves 1
Ingredients:
- 1 zucchini (spiralized)
- 1 cup of corn
- 1/2 of a medium avocado
- 1/2 cup of baby bella mushrooms
- 7-8 pieces of grilled shrimp
- 2 tablespoons of pesto
Instructions:
- Spiralize the zucchini into thick noodles.
- Chop up the corn, avocado and mushrooms and add to the bowl.
- Grill shrimp for about 5-6 minutes until fully cooked and peel when cooled.
- Drizzle on your favorite pesto.
- Enjoy!
A Cup Of Fitness 