It's spring time and that means endless amounts of delicious zucchini. Endless amounts of delicious zucchini means lots of zoodles. You can get zoodle peelers at any specialty food store these days. Stop by Williams Sonoma or just Google it. While it is possible to cut your zucchini to a fine julienne to get the effect, it is a lot easier to invest in a peeler.
This can be a really simple, throw together meal if you happen to have some leftover roasted chicken in your fridge. If you don't, you can always buy already roasted organic chicken from a nearby Whole Foods Market or make it yourself. You will need a blender for the pesto too. Here we go...
- 2 large green zucchinis
- 1 roasted chicken breast
- 10-15 sweet basil leaves
- 1 small garlic clove
- 3 Tbsp cold pressed olive oil
- sea salt to taste
- fresh ground black pepper
- In a high powered blender like a Vitamix, add the olive oil, basil leaves, garlic clove, sea salt, and black pepper. Blend it on high until it looks like a smooth pesto paste. You may have to scrape down the sides a few times until it all well combined. Set aside.
- Cut the ends off of the zucchini and shred using a zoodle peeler, a zoodle machine or simply julienne into fine matchsticks.
- Place a non-stick frying pan on a medium/high heat. Add a splash of olive oil and add the zucchini noodles. Do not stir for 1-2 minutes allowing the zoodles to get hot and start cooking.
- In the meantime, cube your chicken breast into bit sized pieces. Add the chicken to the pan on the stove and mix. Allow to cook for another 3-5 minutes or until the zoodles look done but are still a little bit al dente.
- At the end, add the pesto mixture to coat and toss well.
- Serve immediately and top with parmesan cheese if desired.