Zucchini Noodles with Pesto and Burrata

Introduction

Zucchini noodles, often affectionately called “zoodles,” are a low-carb and gluten-free alternative to traditional pasta, making them a favorite for health-conscious individuals. This recipe combines the fresh and delicate taste of zucchini noodles with the creamy richness of burrata cheese, all tossed in a vibrant homemade pesto sauce. It’s a light yet indulgent dish that’s perfect for any meal, offering a great balance of flavors, textures, and nutrition. Whether you’re following a low-carb diet, aiming to eat more vegetables, or just looking for a deliciously simple dish, this Zucchini Noodles with Pesto & Burrata recipe is a delightful choice.

Ingredients:

For the Zucchini Noodles:

• 4 medium-sized zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

For the Pesto Sauce:

• 2 cups fresh basil leaves, tightly packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts (or walnuts as a substitute)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

For Topping:

• 2 balls of fresh burrata cheese
• 1/4 cup cherry tomatoes, halved (optional)
• 2 tablespoons toasted pine nuts (for garnish)
• Freshly ground black pepper
• A handful of fresh basil leaves, roughly chopped

Preparation:

Step 1: Prepare the Zucchini Noodles

1. Wash and trim the ends of the zucchinis. Use a spiralizer to turn them into thin, noodle-like strands. Alternatively, use a vegetable peeler to create thin ribbons.
2. Place the zucchini noodles in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.

Step 2: Make the Pesto Sauce

1. In a food processor, add fresh basil leaves, grated Parmesan, pine nuts, garlic cloves, and lemon juice.
2. Pulse until the mixture starts to combine.
3. Gradually add the olive oil while pulsing until you achieve a smooth, thick consistency.
4. Season with salt and pepper to taste, then set aside.

Step 3: Sauté the Zucchini Noodles

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Toss in the zucchini noodles and sauté for 2-3 minutes until they are just tender but still slightly firm. Avoid overcooking to prevent them from becoming soggy.
4. Season with a bit of salt and pepper.

Step 4: Combine with Pesto

1. Remove the skillet from the heat and add the pesto sauce to the warm zucchini noodles.
2. Toss gently until the noodles are evenly coated with the pesto.

Step 5: Plate and Add Burrata

1. Divide the zucchini noodles into serving bowls.
2. Place a burrata ball on top of each bowl.
3. Add cherry tomato halves around the burrata (if using) and sprinkle toasted pine nuts over the top.
4. Garnish with freshly ground black pepper and a handful of chopped basil.

Cooking Note:

• When making zucchini noodles, the key is to avoid overcooking them to maintain their slightly crunchy texture.
• To make this dish completely vegan, substitute the Parmesan cheese with nutritional yeast and skip the burrata.
• Use a high-quality olive oil for the pesto to achieve the best flavor.
• You can add a pinch of red pepper flakes to the zucchini noodles if you prefer a little heat.

Serving Suggestions:

• Serve as a light lunch or dinner alongside a slice of crusty bread or garlic toast.
• Pair it with a glass of chilled white wine, like Sauvignon Blanc or Pinot Grigio, to complement the fresh basil and creamy burrata.
• For a heartier meal, add grilled chicken, shrimp, or a side of roasted vegetables.
• A sprinkle of freshly grated lemon zest on top will add a bright and tangy finish.

Tips:

• If you don’t have a spiralizer, you can use a julienne peeler or simply slice the zucchini into thin strips using a sharp knife.
• To make the pesto sauce ahead of time, store it in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays and thaw as needed.
• Always use fresh basil for the pesto; dried herbs won’t provide the same vibrant flavor.
• If you prefer a nuttier pesto, toast the pine nuts in a dry skillet for 1-2 minutes before blending.
• Make sure to pat the zucchini noodles dry before cooking to reduce moisture and avoid a watery dish.

Prep Time:

15 minutes

Cooking Time:

10 minutes

Total Time:

25 minutes

Nutritional Information:

• Calories: 350 per serving
• Protein: 15g
• Sodium: 480mg

Conclusion

Zucchini Noodles with Pesto & Burrata is a delightful dish that combines simplicity with gourmet flavors. The creamy burrata perfectly contrasts the fresh, herby pesto, and the zucchini noodles provide a refreshing base. This recipe is perfect for summer dinners, quick lunches, or whenever you’re craving a healthy, delicious meal. Easy to make and bursting with Mediterranean flavors, this dish is bound to become a favorite. Enjoy the rich taste of burrata while still keeping things light and wholesome with nutrient-packed zucchini noodles!

Zucchini Noodles with Pesto and Burrata

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• Author: Imili Johnson
• Total Time: 25 minutes

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Ingredients

Scale 1x2x3x

For the Zucchini Noodles:

• 4 medium-sized zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

For the Pesto Sauce:

• 2 cups fresh basil leaves, tightly packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts (or walnuts as a substitute)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

For Topping:

• 2 balls of fresh burrata cheese
• 1/4 cup cherry tomatoes, halved (optional)
• 2 tablespoons toasted pine nuts (for garnish)
• Freshly ground black pepper
• A handful of fresh basil leaves, roughly chopped

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Instructions

Step 1: Prepare the Zucchini Noodles

1. Wash and trim the ends of the zucchinis. Use a spiralizer to turn them into thin, noodle-like strands. Alternatively, use a vegetable peeler to create thin ribbons.
2. Place the zucchini noodles in a colander and sprinkle with a pinch of salt. Let them sit for 10 minutes to release excess moisture. Pat dry with paper towels.

Step 2: Make the Pesto Sauce

1. In a food processor, add fresh basil leaves, grated Parmesan, pine nuts, garlic cloves, and lemon juice.
2. Pulse until the mixture starts to combine.
3. Gradually add the olive oil while pulsing until you achieve a smooth, thick consistency.
4. Season with salt and pepper to taste, then set aside.

Step 3: Sauté the Zucchini Noodles

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Toss in the zucchini noodles and sauté for 2-3 minutes until they are just tender but still slightly firm. Avoid overcooking to prevent them from becoming soggy.
4. Season with a bit of salt and pepper.

Step 4: Combine with Pesto

1. Remove the skillet from the heat and add the pesto sauce to the warm zucchini noodles.
2. Toss gently until the noodles are evenly coated with the pesto.

Step 5: Plate and Add Burrata

1. Divide the zucchini noodles into serving bowls.
2. Place a burrata ball on top of each bowl.
3. Add cherry tomato halves around the burrata (if using) and sprinkle toasted pine nuts over the top.
4. Garnish with freshly ground black pepper and a handful of chopped basil.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 350 per serving
• Sodium: 480mg
• Protein: 15g