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Vegetarianism doesn’t have to be boring, and either does cutting carbs! You won’t even miss the pasta or meat in Pesto Zoodles with Mushrooms, Tomato and Broccoli.
Remember when I visited Fit Foodz Cafe a few months back and raved about their pesto zoodles? I swore to myself I would recreate this amazingness at home. It took me long enough, but I finally did it! What are zoodles, you ask? Noodles made out of zucchini! If you aren’t up on the trend of creating spaghetti-like strands out of vegetables, it’s time to get on board. Buy yourself a Spiralizer and get to work! I use the Paderno Tri-Blade Vegetable Spiral Slicer, but there are plenty of others out there you could try.
Don’t like mushrooms? Don’t have broccoli in the fridge? Tomatoes gone bad? No problem! This recipe is super adaptable to whatever vegetables you have on hand. The only must-haves? Those zucchini noodles, and a good pesto sauce! In keeping with the easy theme of the meal, I used a store-bought kale pesto, but if you have a go-to recipe for pesto you’d prefer to use, go for it! Like I said, this recipe is extremely adaptable. It’s also really simple and only uses ONE pan! Your mushrooms, tomatoes and broccoli are all going to go into the same saucepan to sauté until tender. Then you’ll add the zoodles, cover with a lid, and let everything get all steamy and hot. Give it a minute or so and then stir in your pesto sauce. Super easy, right?!
Pesto Zoodles with Mushrooms, Tomato and Broccoli is a great clean-out-your-fridge kind of meal. You could add in anything you want! Don’t want to keep it vegetarian? I’m sure it’d be great with some chicken or ground turkey. You could add nuts for a little extra texture or sprinkle parmesan cheese on top. Whatever you do to doctor up your Pesto Zoodles, you’ll be enjoying a low-carb dinner that is chock full of vegetables and bursting with color and flavor.
I bet I know what you’ll be making tonight for dinner…
- 1 medium zucchini, spiralized
- 1 pint sliced Baby Bella mushrooms
- ½ pint cherry tomatoes, sliced in half
- 1 small head of broccoli, rough chopped
- ½ cup pesto
- olive oil
- salt and pepper
- Heat olive oil over medium-high heat in a large saucepan.
- Add mushrooms, broccoli and cherry tomatoes and cook until they've released their juices and are tender.
- Add spiralized zucchini and cover with a lid for 1-2 minutes.
- Remove lid and reduce heat to low.
- Stir in pesto until mixed thoroughly.
- Serve and enjoy!