Stranger Foods

Zucchini noodle bowl with walnut-kale pesto

Serves 2 | Prep 15 mins | Cook 0 mins

One of my favorite ways to enjoy fresh zucchini at the height of summer is by turning it into noodles. With the help of a spiralizer or vegetable peeler, it becomes a delicious substitute for traditional pasta. The zucchini can be eaten raw, but if you prefer it cooked, simply sauté it in a little oil—just be sure to thoroughly dry the noodles or ribbons beforehand. If you don’t have sun-dried tomatoes, substitute halved cherry tomatoes instead.

Source: Plant Power Bowels

Ingredients

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Imperial

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Zucchini salad

1 large zucchini
¼ cup pumpkin seeds
1 tbsp freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
1 pinch sea salt
1 pinch freshly ground black pepper

For serving

2 cup cooked chickpeas
¼ cup dry-packed sun-dried tomatoes
¼ cup fresh basil leaves, roughly chopped
½ cup walnut-kale pesto

Instructions

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Prepare the zucchini salad. Shave the zucchini lengthwise with a vegetable peeler or spiralize it using a spiralizer. In a medium bowl, toss the zucchini noodles with the pumpkin seeds, lemon juice, oil, salt, and pepper.
Assemble each bowl with half of the zucchini noodles, chickpeas, and sun-dried tomatoes. Garnish with the basil and drizzle with the pesto.

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