Rosedale Pesto Zuccini Noodles

Zucchini are low in calories and are a great source of vitamin A, C, and potassium and fiber. and they are definitely one of my favorite vegetables because they’re so versatile. You can slice ‘em thin, sprinkle on some parmesan cheese and bake them for a “zucchini parm chip” or you can slice them slightly thicker and add them to kabobs.

My favorite is to turn them into noodles- otherwise known as “zoodles”!

Ingredients:

• 2-3 medium Rosedale zucchini
• 1 cup Rosedale cherry tomatoes (any color)
• 3 Tablespoon pesto
• salt and pepper
• 1/2 cup pine nuts

Directions:

Use a spiralizer to transform zucchini into zoodles (You can pick one up on Amazon or any store that sells kitchen tools). Place the tomatoes and pine nuts onto a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 15- 20 minutes.

Gently cook the zucchini noodles in a non stick skillet for 4-5 min.

Combine the zucchini noodles and pesto, tossing until well coated. Top with tomatoes and pine nuts.