AuthorMirthe EcklCategory, , , DifficultyIntermediate

Zucchini spaghetti? As you have searched through the vast amount of recipes on Social Media you might have noticed the ever so pretty, Zoodles... Yes, they are a thing. A mix of zucchini and noodles, but not the type you buy from the shop! Get a little creative with your Spiralizer or just your little vegetable peeler and give this refreshing recipe a go!

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
For the pumpkin seed pesto
 1 tablespoon coconut oil (melted)
 1 cup (160 g) raw, unsalted pumpkin seeds (pepitas)
 1/4 teaspoon sea salt
 2 tablespoons olive oil
 1 cup packed fresh basil leaves
 2 tablespoons water
 1 tablespoon freshly squeezed lemon juice
 1/2 garlic clove, minced
For the zucchini spaghetti noodles (or, zoodles!)
 2 small to medium zucchinis (about 1 1/2 pounds or 680 g)
 Fresh basil leaves, for garnish
1

Preheat the oven to 375°F (190°C)

2

In a baking dish, combine melted coconut oil with pumpkin seeds and salt.

3

Toast for 10 minutes, or until seeds are puffed up and golden. Let cool slightly.

4

In a food processor, grind pumpkin seeds until they are the size of small breadcrumbs.

5

Add olive oil, basil, water, lemon juice and garlic.

6

Blend until mixture is like a smooth paste (If you want it a little thinner, add more oil or lemon juice).

To make the zucchini noodles
7

Use a spiral slicer to create about 5 cups of raw noodles from 2 zucchini.

8

Toss your zucchini noodles with about 5 tablespoons of the pesto (extra can be refrigerated for up to 3 days) in a large bowl.

9

Garnish with basil and small dollops of extra pesto, if desired.

10

We also added salt and black pepper to taste.

Source: Food Matters

Ingredients

For the pumpkin seed pesto
 1 tablespoon coconut oil (melted)
 1 cup (160 g) raw, unsalted pumpkin seeds (pepitas)
 1/4 teaspoon sea salt
 2 tablespoons olive oil
 1 cup packed fresh basil leaves
 2 tablespoons water
 1 tablespoon freshly squeezed lemon juice
 1/2 garlic clove, minced
For the zucchini spaghetti noodles (or, zoodles!)
 2 small to medium zucchinis (about 1 1/2 pounds or 680 g)
 Fresh basil leaves, for garnish

Directions

1

Preheat the oven to 375°F (190°C)

2

In a baking dish, combine melted coconut oil with pumpkin seeds and salt.

3

Toast for 10 minutes, or until seeds are puffed up and golden. Let cool slightly.

4

In a food processor, grind pumpkin seeds until they are the size of small breadcrumbs.

5

Add olive oil, basil, water, lemon juice and garlic.

6

Blend until mixture is like a smooth paste (If you want it a little thinner, add more oil or lemon juice).

To make the zucchini noodles
7

Use a spiral slicer to create about 5 cups of raw noodles from 2 zucchini.

8

Toss your zucchini noodles with about 5 tablespoons of the pesto (extra can be refrigerated for up to 3 days) in a large bowl.

9

Garnish with basil and small dollops of extra pesto, if desired.

10

We also added salt and black pepper to taste.

Zucchini Spaghetti with Pesto

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