Gluten Free Julienned Zucchini with Lemon Pesto Recipe
Servings: 6 servings
Calories: 192kcal
Ingredients
Julienned Zucchini
- 8 zucchini, julienned or grated
- 1 tablespoon olive oil
- Lemon Pesto
- Additional lemon zest for garnish, optional
- Freshly grated Parmesan cheese for garnish, optional
Lemon Pesto
- Juice and zest of 2 lemons, I use a microplane for zesting
- 1 bunch basil leaves, about ½ cup or one large handful
- 5 cloves of garlic, smashed and peels removed
- 3 tablespoons pine nuts, lightly toasted in a dry pan
- ¼ cup olive oil
- Pinch kosher salt
- Pinch freshly ground black pepper
Instructions
Julienned Zucchini
- Dry the zucchini on paper towels after julienning or grating.
- Heat a large sauté pan over high heat until hot. Add 1 tablespoon of olive oil and heat until hot but not smoking. Add the zucchini and sauté quickly, about 1 minute. You want the zucchini to be warmed through but still a little crunchy. Add the lemon pesto and heat for about another 15 or 20 seconds just to warm it through. Garnish with additional lemon zest and/or grated Parmesan cheese if desired.
Lemon Pesto
- In a small food processor or blender, add all the pesto ingredients and process until well combined.
Notes
Note: you can add grated Parmesan cheese to this pesto is you like, which is really nice when using it for gluten-free pasta. Just work in about 3 tablespoons at the end after all the other ingredients are combined.
Nutrition
Calories: 192kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 771mg | Fiber: 3g | Sugar: 7g | Vitamin A: 595IU | Vitamin C: 66.9mg | Calcium: 58mg | Iron: 1.6mg