Description
A vibrant bowl of zucchini noodles tossed in a creamy basil pesto and topped with cherry tomatoes and grilled chicken or shrimp. This gluten-free recipe is both refreshing and satisfying, perfect for lunch!
Ingredients
4 medium zucchini, spiralized
1/2 cup basil pesto (homemade or store-bought)
1 cup cherry tomatoes, halved
2 cups grilled chicken or shrimp
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
Instructions
Prepare the zucchini noodles: Using a spiralizer, create noodles from the zucchini. Pat them dry to remove excess moisture.
Cook the zucchini noodles: In a skillet over medium heat, lightly sauté the zucchini noodles for 2-3 minutes until tender but still firm.
Mix the pesto: In a large bowl, toss the cooked zucchini noodles with basil pesto until well coated.
Add toppings: Gently fold in cherry tomatoes and top with grilled chicken or shrimp.
Serve and garnish: Transfer to plates, sprinkle with Parmesan cheese, and season with salt and pepper to taste. Serve warm or cold.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Sauté
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (half the recipe)
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 12 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: Zucchini noodles, Gluten-free lunch, Healthy, Pesto