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This turned out amazing. I made the pesto this afternoon with my garden basil. Both are fantastic. I added sautéed button mushrooms because I needed to use them up and they added a nice taste/texture. I will absolutely make this again. Thank you for both of these wonderful recipes!
I’m so glad you liked it Michelle!
This is crazy awesome excellence! I used tenders to cook faster and 2 make a nice serving size. After the chicken I sautéed bella mushroom slices. Then I lightly sautéed the tomatoes & garlic. Took all this out of the pan to make room for the mountain of zucchini, sautéed a bit then added the pesto with everything else. CRAZY good.
Great Ann, I’m so glad you liked it!
Your recipes look wonderful!! I so wish there was nutrition information including Carbs and Fiber so I could figure the Net Carbs myself.
Do you think you could run sheets of zucchini through your pasta cutter, or would it just turn to mush?
Hi Nancy, great question! I don’t know if it would work or not, but if you try it, please let us know how it goes!
I have read about, but not tried yet, a method of cutting the zucchini noodles and then letting them air dry on a sheet tray for a couple of hours. They get a bit more chewy that way and it certainly would be easy to try. I happen to have a couple in the fridge so will be trying your recipe today.
I haven’t tried that method yet. But I have put the spiralized zucchini in a colander over the sink after tossing it with like a tsp of salt. Then letting some of the extra fluid drain out for like 15-20 minutes. After that I squeeze it out, pat it dry, then cook it as above. It seems to make it less slimy.
Thanks for this easy zucchini noodle recipe, these are just so fun to eat.
Which reminds me that I should use my spiralizer more!! :)