INSTRUCTIONS TO MAKE ZOODLES

First thing you’ll need is: ZUCCHINIS!
Second thing you need is a spiralizer.

• Cut off one end of each zucchini and then place it in the spiralizer

• Set noodles in a large colander.

• Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes. Sprinkling the salt will help to pull the extra moisture from your Zoodles to keep them crunchy and fresh.

INSTRUCTIONS TO STORE ZOODLES

The great thing about this zucchini noodles recipe is that you can make a big batch of Zoodles and save them for later.

Just pop however much you want to save for later into an air-tight container and keep it in the fridge. Zucchini noodles should not be frozen. But they’ll keep nicely in the fridge for up to 1 week.

I would store the pesto and tomatoes separately (if you don’t, your Zoodles will get soggy!).

INSTRUCTIONS

• Rinse and drain well, gently squeezing out the excess moisture.

• Transfer the zucchini to a large bowl and drizzle with garlic olive oil; toss to coat.

• Add pesto and toss to coat evenly.

• Divide zucchini among 4 pasta bowls.

Now here’s the fun part. We’re going to keep all the toppings (grilled chicken, grilled shrimp, tofu, tomatoes, parmesan cheese, cilantro) in separate bowls so your guests can create their own meal.