Pesto zoodles

This recipe turns zucchini into a fun summer vegetarian meal for a healthy pasta alternative!  Add fresh pesto for a simple and healthy dish that the entire family will love! The pumpkin seeds provide a solid dose of glycine, zinc, phosphorus, manganese, magnesium, iron, copper and choline while the zucchini provides vitamin C, potassium, B6 and folate.  

Macros 

This recipe 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 

  • 100g zucchini (spiralized)
  • 6 cherry tomatoes, cut in half
  • 1 small spring onion, chopped
  • Pesto (see below)

Pesto:

  • 1/4 cup pumpkin seeds, and some for garnish
  • 1/2 cup basil leaves, chopped
  • 1/2 clove garlic, crushed
  • 1 tablespoon nutritional yeast
  • 3 tablespoons of nut milk

Directions 

  • Place pesto ingredients in a small blender.  If you don’t have a blender you may need to make a larger batch of pesto (e.g. multiply the pesto ingredients by four). Keep pesto in the fridge after making.
  • Toss the zoodles in the pesto and put on a plate, top with tomatoes, spring onions and a few pumpkin seeds.
  • Serve and add salt & pepper to taste.

Suitable for 

  • blood sugar & diabetes
  • blood sugar & fat loss
  • nutrient-dense maintenance
  • maximum nutrient density 
  • bodybuilder 
  • athlete & bulking 
  • ketogenic

Ranking 

The ranking of this recipe is shown below.  Click the links to see the highest-ranking recipes for each goal.

nutrient density95%
lean bulking/bodybuilder97%
fat loss90%
blood sugar & fat loss99%
blood sugar & diabetes 99%
athlete & bulking93%
ketogenic 97%
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