Updated Jun 21, 2017Chatelaine
- PLACE zucchini spirals between 2 kitchen towels to absorb excess liquid, then transfer to a large bowl.
- PULSE cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tbsp to scrape down sides with a spatula.
- STIR pesto into zucchini until well coated. Sprinkle with feta, then divide among 4 plates and top with shaved parmesan.
Kitchen Tip: We used the Westmark spiral Vegetable & Fruit Slicer to make our zucchini noodles. No spiralizer? Use a vegetable peeler to peel long strips from zucchini, rotating while peeling. Stop before reaching the seedy core. Use kitchen scissors to cut strips into manageable lengths.
NutritionCalories 369, Protein 8 g, Carbohydrates 7 g, Fat 36 g, Fibre 2 g, Sodium 331 mg. Excellent source of vitamin A
Chatelaine Quickies: How to make zucchini-feta cakes