This recipe turns the humble zucchini into a fun summer vegetarian meal for a light pasta alternative. Add fresh pesto for a healthy dish that the family will love.
Pumpkin seeds provide a solid dose of glycine, zinc, phosphorus, manganese, magnesium, iron, copper and choline, while the zucchini provides potassium, folate, vitamin C and B6.
Scorecard
- Diet Quality Score = 66%
- Satiety Index Score = 57%
- Protein % = 22%
- P:E ratio = 0.5
Macros
One serving provides 245 calories, 15 g of protein, 16 g of fat, and 10 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 100 g (3.5 oz) zucchini, spiralised, raw
- 6 cherry tomatoes, cut in half
- 1 small spring onion, chopped
PESTO
- 1/4 cup pumpkin seeds, and some for garnish
- 1/2 cup basil leaves, chopped
- 1/2 clove garlic, crushed
- 1 tsp nutritional yeast
- 3 tbsp of nut milk
- Salt and pepper
Directions
- Place the pesto ingredients in a small blender. If you don’t have a small blender, you may need to make a batch of pesto so there are enough ingredients in your blender to blend (i.e. multiply pesto ingredients by 4).
- Place the zoodles in a bowl and toss them in the pesto until they are evenly coated.
- Top with tomatoes, spring onions and a few pumpkin seeds, ground black pepper and nutritional yeast to taste.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised personalised satiety reports, check out the Macros Masterclass.
