Zoodles -2 Delicious Recipes!

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For the Pesto Zoodles:

Serves 3-4:
4 zucchinis, spiralized
cup spinach pesto
Salt and black pepper, to taste
2-3 tablespoons olive oil
Optional:
Crushed red pepper flakes
Grated parmesan cheese
Cherry tomatoes, halved

Place a cast iron skillet over medium-high heat and add the oil. Saut the zoodles in 3 batches cooking each batch no longer than 1 minute. Cooking them longer will release too much liquid and they will become mushy.
Transfer each batch to a bowl. Once they are all cooked, add them back to the pan along with the pesto and mix them together over medium heat for 1 more minute until the pesto is incorporated.
Serve topped with crushed red pepper flakes, parmesan cheese, and some cherry tomatoes. Grilled chicken or shrimp goes great with this dish. Any leftovers can be refrigerated. Enjoy!

Greek-Zoodle Salad
Serves 4-5:
4 zucchinis, spiralized
12 cherry tomatoes, halved
onion, finely chopped
10 Kalamata olives, sliced
1/3 cup sliced bell peppers
4 ounces feta cheese, crumbled
2 tablespoons finely chopped mint
Salt and black pepper, to taste
For the vinaigrette:
1 lemon, juiced
cup olive oil
1 garlic clove, minced
1 teaspoon dried oregano
Alternative dressing: tzatziki sauce

Place the zoodles in a large mixing bowl along with the tomatoes, onion, olives, feta, and bell peppers.
Whisk all of the vinaigrette ingredients together and pour over the salad. Toss to combine.
Add some salt and pepper along with the mint and toss to combine.
Serve immediately. This pairs well with grilled shrimp, chicken, and steak. Enjoy!


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