Zoodles with a Roasted Tomato Pesto Sauce (Paleo, SCD, GAPS, grain free, dairy free option)

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Last Updated on March 30, 2023

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This may not look like much in the picture, but it’s bursting with yumminess!  In fact, we have an 8-year-old guest staying with us who flipped over this dish and announced, “That’s the first time I’ve ever had seconds!”  I think I’ve finally made it, people.  If only my kids were as impressed with my cooking…

I served this as a side dish, but it would also be great tossed with grilled chicken and eaten as a main meal.

If you don’t have a spiralizer, my favorite brand is the OXO Spiralizer (and believe me, I’ve tried several).

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Zoodles with a Roasted Tomato Pesto Sauce (Paleo, SCD, GAPS, grain free, dairy free option)

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  • Author: Jen/ My BIG FAT Grain Free Life

Ingredients

Units Scale
  • 5 large zucchini
  • 1/2 cup roasted tomatoes, chopped
  • 1 clove garlic, minced
  • pepper
  • 1/4 cup good quality basil pesto
  • basil, chopped, to taste
  • grated Pecorino Romano, to taste (optional)

Instructions

  1. Using your favorite spiralizer, make zucchini noodles.
  2. Bring a large pot of water to boil. Meanwhile, have a large bowl of iced water ready in the sink.
  3. When water on stove is boiling, drop in zoodles and cook for 1-2 minutes. Drain and submerge into iced water to stop the cooking.
  4. Drain zoodles and set aside.
  5. Heat a large saute pan to medium high. Add olive oil and minced garlic. Stir for a few seconds.
  6. Add tomatoes, zoodles and pesto. Toss to combine. Add pepper and taste to adjust seasonings.
  7. Serve with a sprinkle of fresh basil and Pecorino, if desired.