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If you are somewhat of a health freak, you have probably already heard about the ‘zoodles’ or the zucchini noodles. For the uninitiated, zoodles are not noodles tossed with chopped zucchini, but these noodles are in fact, made with zucchini. Thus eliminating inclusion of gluten, bad carbs, trans fats, MSG etc, that you commonly associate with regular noodles. And how exactly is that carried out? Read on to know.
Zucchini is a summer squash which is also known as Corgette or baby marrow. They are slender vegetables that are either green or golden in colour. Zucchini is often called a superfood for the plethora of antioxidants and minerals that it comes loaded with. Like all squash, Zucchini is also believed to be a native of the Americas, but by the late 19th century, it was widely grown and cultivated in Milan, Italy, and got its modern name ‘Zucchini’. Zucchini has a mild flavour, it is not too bitter, not too sweet. It can be cooked and eaten raw. It can also be used to churn out some noodles. And no, you do not need a noodle-maker for it.
Just grate the Zucchini in long, thin strips and gently toss it with pesto, cheese, garlic and olive oil, and you are done. Seems too easy to be true, it IS THAT EASY.
In this recipe of Pesto Zoodles, all you need to do is crush and grind fresh basil pesto. Do not add water, the pesto should stick to the Zucchini. Now take the zucchini and grate it. Switch on your flame, heat the pan with a teaspoon of olive oil, add crushed garlic, followed by Zucchini, salt and pepper. Stir fry until crisp. Switch off the heat, add fresh pesto and a bit of grated cheese. Add the cheese while Zucchini is still hot so that it melts. Sprinkle some toasted sesame seeds. Mix and serve.
These healthy noodles have been a rage on social media for quite some time? And now that you know how easy they are to make at home, what is stopping you from giving it a try? Here is a detailed recipe. Try it soon and let us know.
