These zucchini noodles make the perfect vegetarian main course! If you want to add meat, throw in some chicken, or just serve this on the side with some grilled meat or tofu for extra protein.
Begin by roasting your tomatoes. I toss them in some olive oil, garlic powder, salt, pepper, and a little balsamic vinegar.
While the tomatoes are roasting, spiralize your zucchini. I have this spiralizer and really love it! If you don’t have a spiralizer, you can find zucchini noodles in the produce section of most grocery stores.
After your zucchini is ready, saute it in a little olive oil, garlic powder, salt and pepper for just a couple of minutes. Then add a spoonful or two of pesto and combine. You don’t want to overcook the zucchini or it will get watery and mushy. (If it does look like you have a lot of water in the pan, drain it off before adding your pesto, tomatoes, and goat cheese.)
By now, your tomatoes should be finished roasting. Remove them from the oven and toss them with the pesto zoodles.
Top with some crumbled goat cheese and enjoy!
Ingredients
2 C grape tomatoes (use as much as you like)
1 Tbsp extra virgin olive oil, divided
salt, pepper & garlic powder, to taste
1/2 Tbsp balsamic vinegar
3-4 zucchini, depending on size
2 Tbsp pesto
goat cheese
Directions
1. Preheat oven to 400 degrees.
2. Toss tomatoes with 1/2 Tbsp olive oil, salt, pepper, garlic powder, and balsamic vinegar. Roast for 20 minutes.
3. Meanwhile, spiralize zucchini. Sautee in the other 1/2 Tbsp of olive oil, and add salt, pepper, and garlic powder.
4. After about a minute, add the pesto and saute a couple more minutes, being careful not to overcook.
5. When the tomatoes are finished, add them to the cooked zucchini and toss to combine.
6. Top with goat cheese and dig in!
Note: I don’t typically measure anything when I make this, so I’ve included a rough estimate, but adjust according to your own liking.
