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–+ servings
 A bowlful of zucchini noodles serves as a low-carb base for all sorts of flavors, textures, and colorful additions － but you need not be counting carbs to adore this meal! 

Loaded Zoodle Bowls

A bowlful of zucchini noodles serves as a low-carb base for all sorts of flavors, textures, and colorful additions － but you need not be counting carbs to adore this meal!
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Yield 2 servings (easy to double)

Ingredients
 

  • 1 pound zucchini* (about 2 medium; may use a mix of zucchini and summer squash)
  • ⅓ to ½ cup your favorite pesto (like this one)
  • 1 cup halved grape or cherry tomatoes
  • 1 cup corn (I love using leftover corn on the cob and usually reserve 2 ears and use however much that is!)
  • 1 small avocado, diced
  • 2 rounded tablespoons roasted pepitas (or sunflower seeds, chopped almonds, walnuts, or a mix)
  • Kosher salt and freshly ground pepper
  • Optional: 1 cup chopped chicken, shrimp, or beans; 2 sliced scallions, 2-3 tablespoons minced red onion, or snipped chives; a few extra basil leaves for garnish

Instructions

  1. To prepare the zoodles: Spiralize the zucchini with a spiralizer or turn the zucchini into noodles with a julienne peeler. (Or use a vegetable peeler for this ribbon option.)
  2. Place the zoodles in a colander, sprinkle with ½ teaspoon salt, toss well, and allow to sit for at least 15 minutes or up to an hour or so. When ready to proceed, use a clean tea towel or two sturdy, lint-free paper towels and squeeze the excess moisture out of the zucchini. Zucchini has a high water content and this will create better noodle texture and prevent the finished bowls from becoming watery. At this point, you may wish to snip the long strands into shorter pieces for easier eating later.
  3. Advance prep tip: You may prepare to this point several hours in advance and refrigerate, undressed. (I don’t even cover the bowl and do not add any pesto or even salt at this point, as this will draw moisture from the noodles.)
  4. When ready to serve, toss the zucchini with pesto until coated. Add the tomatoes, corn, avocado, pepitas, and optional extras. Season to taste with salt and pepper (I add about ¼ teaspoon or so or each). Serve immediately.

Notes

*If preferred, you may use store-bought zucchini noodles.
Leftovers: Over time, the pesto will brown and the zucchini will release some liquid, but I still find any leftovers to be quite good the next day for lunch. In this case, I usually perk them up with an extra sprinkle of crunchy seeds.
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