- Using a spiral vegetable slicer, a food processor, a mandolin or the longest hole on the side of a box grater, shred the zucchini lengthwise into long thin strips. If using a spiral vegetable slicer, run a knife a couple of times across the long strips of zucchini so they are easier to eat. (If you did not use a spiral vegetable slicer and the zucchini seems a little moist, transfer it to a colander, sprinkle it with ¼-1/2 tsp. salt, and let the zucchini drain for 15 – 20 minutes, gently pressing the liquid out occasionally.)
- Transfer the zucchini noodles to a serving bowl, add the beans and pesto, and toss it thoroughly.
- Sprinkle the olives, tomatoes and pine nuts on top, and serve it immediately.
Do Ahead or Delegate: Shred the zucchini and drain it if necessary, chop the olives, quarter the tomatoes, toast the pine nuts if desired, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Top the zucchini noodles with freshly grated Parmesan cheese and freshly ground black pepper.
To make your own pesto, combine 2 cups tightly packed fresh basil leaves (or use combination of basil, parsley and mint), 2 chopped garlic cloves, 2 Tbsp. pine nuts, 1/2 cup olive oil, 1/2 cup grated Parmesan cheese, 1/2 tsp. salt, 1/4 tsp. pepper and the juice of 1/2 lemon in a food processor or blender and blend until coarsely chopped or smooth, depending on your preference.
Nutritional Information Per Serving (% based upon daily values): Calories 252, Total Fat: 18g, 27%; Saturated Fat: 2g, 9.5%; Cholesterol: 2mg, 0.5%; Sodium: 530mg, 22%; Total Carbohydrate: 20g, 6.5%; Dietary Fiber: 5g, 19%; Sugar: 5g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Leave a Reply