Fresh Zucchini Ribbons with Walnut Pesto

Quick Summary

This dish replaces heavy pasta with thin ribbons of zucchini, tossed in a rich, heart-healthy walnut and basil pesto. It is a perfect, low-carb meal that comes together in under 20 minutes.

Ingredients

Method

1. 1. Use a vegetable peeler to slice zucchini lengthwise into long, thin ribbons. Stop when you reach the seedy center.
2. 2. In a food processor, pulse walnuts, basil, garlic, and Parmesan until finely chopped.
3. 3. With the processor running, slowly drizzle in the olive oil until a smooth, bright green sauce forms.
4. 4. Toss the zucchini ribbons gently with the pesto in a large bowl. Serve immediately to keep the zucchini crisp.

Nutrition Snapshot

Frequently Asked Questions

Can I make this vegan?

Yes, simply replace the Parmesan cheese with nutritional yeast or a plant-based hard cheese alternative.

How do I prevent the zucchini from getting soggy?

Keep the ribbons thin and serve immediately. Do not cook the zucchini; the raw texture provides a refreshing crunch.

Can I store this for later?

It is best enjoyed fresh. If stored, the salt in the pesto will draw moisture from the zucchini, making it watery.