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Zesty Zucchini Noodles With Green Tea Pesto

Yield: 2-3 servings.

Time Estimate: 20 minutes.
Storage Notes: Best if consumed immediately, will keep for 2 days in the fridge.
Difficulty: Easy.

If you're looking to keep your calorie and carb intake down without skimping on taste, we've got just the recipe for you. And not only that - we've done the math to boot. A cup of spaghetti clocks in at around 200 calories and 40 grams of carbs, while our svelte friend zucchini weighs-in at nearly 10 times less, at 20 and 5, respectively.  

Even better news? You don't need a spiralizer or any other special tools, just a veggie peeler and a sharp knife. Let's get to it:



  1. Wash the zucchini and slice off tops and bottoms. Using your veggie peeler, slice length-wise, cutting wide and to the depth you'd like the zoodles to be.
  2. As needed, slice the zoodles length-wise to create your noodles.
  3. Dice cherry tomatoes into halves, and reserve.
  4. Drizzle olive oil into a medium-to-large pan, and heat to medium.
  5. Add in zoodles, and sprinkle in Green Tea Sea Salt and Garlic Pepper Rub. The salt will wick out some of the moisture, giving you a springier, more delicious noodle base. Cook on medium for 2-3 minutes, stirring occasionally.
  6. Place the cherry tomatoes cut side down, and add in pest. Give it a good stir, and cook for a further 2 minutes.
  7. Remove and plate. The best way to do this is with tongs - you'll leave excess oil in the pan, and will have more control on plating.
  8. Tear off some basil leaves, squeeze on some lime, and serve. Mangia!