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To make the Sun-Dried Tomato Pesto Zoodle Skillet, gather these ingredients: - 4 medium zucchinis, spiralized into zoodles - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup fresh basil leaves - 1/2 cup pine nuts (toasted) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 3 cloves garlic, minced - 1/3 cup extra virgin olive oil - Salt and pepper, to taste - 1/4 teaspoon red pepper flakes (optional, for a bit of heat) - Fresh basil leaves for garnish - Cherry tomatoes, halved (for added freshness, optional) When using zucchinis, pick ones that are firm and smooth. Spiralizing them is fun, and you can use a spiralizer or a julienne peeler. Make sure to drain the sun-dried tomatoes well. This helps avoid excess oil in your dish. Toasting the pine nuts adds rich flavor. Do this in a dry skillet on low heat for a few minutes. Keep stirring to prevent burning. For the cheese, grated Parmesan gives a nice salty bite. If you're vegan, use nutritional yeast instead for a cheesy taste. If you have specific dietary needs, there are easy swaps. For gluten-free options, this dish is naturally gluten-free. If you want it vegan, just replace Parmesan with nutritional yeast. You can also use cashews instead of pine nuts. They provide a creamy texture when blended. If you prefer a nut-free version, just omit the nuts. You can add more cheese or seeds for texture. Enjoy playing with these ideas to suit your taste! To make the pesto, grab your food processor. First, add the chopped sun-dried tomatoes, fresh basil, pine nuts, Parmesan cheese, minced garlic, and red pepper flakes. Pulse the mixture until it is finely chopped. This should take just a minute or two. Next, with the processor running, drizzle in the olive oil slowly. This helps create a smooth and creamy texture. If needed, stop and scrape down the sides with a spatula. Taste your pesto and season it with salt and pepper. Adjust it to your liking. Now it’s time to cook the zoodles. Heat a large skillet over medium heat. Add the spiralized zucchini to the skillet. Sauté them for about 2-3 minutes. You want them slightly tender but still crunchy. Overcooking can turn them mushy, which we want to avoid. Keep an eye on them and stir gently to cook evenly. Once the zoodles are ready, lower the heat. Add your freshly made pesto to the skillet. Toss the zoodles gently to coat them in the sun-dried tomato pesto. If the mixture feels too thick, add a splash of the oil from the sun-dried tomatoes. This will help loosen it up. After everything is well combined, serve it up! Transfer the zoodle mixture to your plates. Garnish with extra fresh basil leaves and halved cherry tomatoes. This adds a nice touch of color and freshness. For the full recipe, check out the Sun-Dried Tomato Pesto Zoodle Skillet recipe above. To make zoodles, you need firm zucchinis. Choose ones that are straight and smooth. Rinse them under cold water. Cut off both ends. Use a spiralizer, a mandoline, or a veggie peeler to create zoodles. Twist the zucchini as you spiralize for even noodles. Aim for thin strands for a tender texture. If you find them too watery, sprinkle a bit of salt and let them sit for a few minutes. This draws out excess moisture. Pat them dry with a paper towel before cooking. Feel free to add different herbs to your pesto. Try parsley or cilantro for a fresh twist. For some zing, add lemon juice or zest. You can also swap the pine nuts with walnuts or cashews. Mixing in spinach or arugula can boost the nutrition. If you love heat, toss in more red pepper flakes. For a creamier texture, mix in more cheese or a splash of cream. Each change can give your dish a new flavor, keeping it exciting. Presentation matters! Use a large white plate to show off your dish. Twirl the zoodles into a nest shape in the center of the plate. Drizzle extra pesto over the top for color. Garnish with fresh basil leaves and halved cherry tomatoes for a pop of brightness. You can also sprinkle more cheese on top. For added crunch, serve with toasted bread or crackers on the side. This will make your meal look gourmet and inviting. Enjoy your Sun-Dried Tomato Pesto Zoodle Skillet with style! {{image_2}} If you want a vegan version of this dish, it’s easy! Swap out the Parmesan cheese for nutritional yeast. This gives a nice cheesy flavor without using dairy. Also, check the sun-dried tomatoes. Make sure they are not packed in cheese or any other animal product. These simple changes keep the dish plant-based while still tasting great. Want to add some protein? You have many choices! Chickpeas are a great option. Just toss in a can of drained chickpeas while cooking the zoodles. They add texture and a nutty flavor. You can also use grilled chicken or shrimp if you prefer meat. Just cook them first, then mix them in with the zoodles and pesto for a hearty meal. Looking to spice things up? You can easily add extra ingredients. Try adding a squeeze of lemon juice for freshness. It brightens the dish and adds a nice zing. For a richer flavor, add olives or capers. They bring a salty kick that pairs well with the pesto. Want some crunch? Toss in some chopped bell peppers or spinach before mixing everything together. This gives you more color and nutrients in your meal. For the full recipe, check out Sun-Dried Tomato Pesto Zoodle Skillet. Store your Sun-Dried Tomato Pesto Zoodle Skillet in an airtight container. This keeps it fresh longer. Make sure to let it cool first before sealing. It is best to use it within three days. If you notice any signs of spoilage, toss it out. To reheat, use a skillet over low heat. Add a splash of olive oil to keep it moist. Stir gently until warmed through, about 3-5 minutes. You can also use a microwave. Heat in short bursts of 30 seconds, stirring in between. Check often to avoid overcooking. You can freeze the zoodle skillet, but it’s best to freeze the pesto and zoodles separately. The zoodles may become mushy when thawed. For freezing, use a freezer-safe container. The pesto can last up to three months in the freezer. When ready to use, thaw in the fridge overnight before reheating. For the complete recipe, check out the Full Recipe section. Zoodles are noodles made from zucchini. They are low in carbs and gluten-free. To make zoodles, you need a spiralizer. Just take a medium zucchini and twist it into the spiralizer. In seconds, you have long, thin noodles. You can also use a vegetable peeler to create wide strips if you prefer. Zoodles are fun and easy to cook. Just sauté them lightly for 2-3 minutes. You want them crunchy, not mushy. Yes, you can use store-bought pesto. It saves time and still tastes great. However, making your own pesto adds fresh flavors. The recipe for this dish uses sun-dried tomatoes and fresh basil. This mix creates a unique taste that store-bought pesto may lack. If you go with store-bought, choose one that is made with quality ingredients. Look for options without added sugars or preservatives. Leftovers from your Sun-Dried Tomato Pesto Zoodle Skillet last about 3 days in the fridge. Store them in an airtight container to keep them fresh. When you are ready to eat them, just reheat gently in a skillet. Add a splash of olive oil to bring back some moisture. Enjoy the flavors again without waste! For the full recipe, check the earlier sections. In this post, I covered how to make a tasty dish using zoodles and pesto. We looked at key ingredients, cooking steps, and useful tips. I shared ways to customize your meal for different diets and tastes. I also included storage methods to keep leftovers fresh. Remember, cooking is fun and creative! Enjoy your zoodle dish, and don't be afraid to try new flavors!

Sun-Dried Tomato Pesto Zoodle Skillet

Elevate your meals with this delicious Sun-Dried Tomato Pesto Zoodle Skillet! This easy recipe combines spiralized zucchinis and a vibrant homemade pesto made with sun-dried tomatoes, fresh basil, and crunchy pine nuts. Perfect for a quick weeknight dinner or a healthy dish to impress, this dish is both flavorful and nutritious. Click through to explore the full recipe and enjoy a delightful taste of summer!
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Ingredients
  

4 medium zucchinis, spiralized into zoodles

1 cup sun-dried tomatoes in oil, drained and chopped

1 cup fresh basil leaves

1/2 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

3 cloves garlic, minced

1/3 cup extra virgin olive oil

Salt and pepper, to taste

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Fresh basil leaves for garnish

Cherry tomatoes, halved (for added freshness, optional)

Instructions
 

Make the Pesto: In a food processor, combine the chopped sun-dried tomatoes, fresh basil, pine nuts, Parmesan cheese, minced garlic, and red pepper flakes. Pulse until finely chopped.

    Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides with a spatula to ensure everything is blended well. Season with salt and pepper to taste.

      Cook the Zoodles: In a large skillet over medium heat, add the zoodles and sauté for about 2-3 minutes until they are slightly tender but still al dente. Be careful not to overcook; you want them to maintain some crunch.

        Combine: Lower the heat and add the pesto to the skillet, tossing the zoodles gently to coat them well in the sun-dried tomato pesto. If the mixture seems too thick, you can add a splash of the sun-dried tomato oil to loosen it up.

          Serve: Remove from heat and transfer the zoodle mixture to serving plates. Garnish with extra fresh basil leaves and halved cherry tomatoes for a pop of color.

            Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4