Gluten-Free Pesto Zoodle Bowl

Ingredients

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• 4 medium zucchini, spiralized into noodles
• 1 cup prepared gluten-free pesto
• 1 cup protein of choice (cooked chicken, shrimp, pan-fried tofu, or chickpeas)
• 2 cups fresh vegetables of choice (e.g., cherry tomatoes, spinach, bell peppers)
• 2 tbsp gluten-free olive oil
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder Shop
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Instructions

1. 1 Prepare the zucchini noodles by spiralizing them and setting them aside. If you prefer them softer, you can lightly sauté them for 2-3 minutes until just tender-crisp, or steam them for about 5 minutes.
2. 2 In a large skillet or pot, heat the gluten-free olive oil over medium heat. Add your prepared protein (if not already cooked) and sauté for about 5-7 minutes until heated through or cooked to your liking. If using chickpeas, warm them for about 3 minutes.
3. 3 Add the fresh vegetables of choice to the skillet with the protein. Sauté for another 3-5 minutes until the vegetables are tender-crisp and vibrant in color. Stir in the garlic powder, salt, and black pepper, cooking for an additional minute until fragrant.
4. 4 Add the spiralized zucchini noodles to the skillet with the protein and vegetables. Pour in the gluten-free pesto and fresh lemon juice. Toss everything together gently for about 2-3 minutes, just until the zucchini noodles are coated in the pesto and warmed through. Be careful not to overcook the zucchini, as it can become mushy.
5. 5 Taste and adjust seasoning if necessary. Serve the Pesto Zoodle Bowls immediately, garnished with extra fresh basil or a sprinkle of pine nuts if desired. This dish is best enjoyed fresh.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Fresh spinach wilts down dramatically — 4 cups raw yields about 1/2 cup cooked. Use more than you think you need.
• Grate zucchini then squeeze out excess moisture in a clean towel — too much water makes baked goods dense.

Common questions