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Grilled Southwest Zucchini Zoodles with Cilantro Pesto GF


This recipe is a healthy Southwest twist on a classic pasta dish! The vegetables give this dish its vibrant colors and are a crisp and refreshing way to enjoy zucchini in the summer!


Not only is this dish packed with nutrients but it is also a great gluten-free substitute for your favorite pasta dish! The cilantro pesto gives the zoodles the perfect creamy texture while also keeping the dish light. But don’t let that fool you, this dish is also very filling!



What are zoodles?


Simply put, zoodles are the zucchini version of the classic pasta noodle. Replacing traditional noodles with zoodles in your favorite dishes offer as a great gluten and grain-free alternative!


Are zoodles healthier than traditional pasta?


Yes! Not only are zoodles low in calories and carbs but they also offer an abundance of nutrients. One cup of wheat spaghetti noodles contains 200 calories and 42 grams of carbs while one cup of zoodles contains 38 calories and 7 grams of carbs!


Zucchinis are packed with important micronutrients such as:

  • Vitamins K, C, B6,
  • Riboflavin
  • Folate
  • Magnesium
  • Potassium

Overall, zoodles are a great alternative to wheat noodles as they are nutrient-dense and low in carbs and calories!




Do zoodles taste like noodles?


You may not expect zoodles to taste similar to traditional noodles but they do! Since zucchini doesn’t have a strong flavor the zoodles take on the flavor of the ingredients and sauces you cook them with.

Looking for more gluten-free recipes to try? Check out the recipes below!



Help support Assuaged and SAVE on great vegan organic products and more with Thrive!

Let us know what your favorite sauce is to pair with zoodles in the links below! Please feel free to share any delicious recipes you have with us on our ➡️Share A Recipe⬅️ page! We would love to hear about your yummy creations!

Grilled Southwest Zucchini Noodle with Cilantro Pesto

Grilled Southwest Zucchini Noodle with Cilantro Pesto

Yield: 4-5
prep time: 20 M cook time: 25 M total time: 45 M



How to cook Grilled Southwest Zucchini Pasta with Cilantro Avocado Pesto

  1. Rinse zucchini and chop off both ends. Put zucchini through spiralizer or slice in thin strands.
  2. Place zucchini in a colander and sprinkle generously with salt. Set aside for 15-20 minutes to release liquid.
  3. Depending on the chosen method of cooking, of grilling or pan-frying chop up remaining vegetables (see above for more instruction) and place them in a medium mixing bowl with about 1 tbsp olive oil and salt and pepper to taste. Toss veggies until evenly coated.
  4. Place veggies either on a grill pan or in a veggie grill basket or tray, turning gently several times, for about 10 minutes. (This also works on the stovetop with a thick bottomed pan, warm up the pan on medium heat, wait about 30 seconds, add veggie mix, and cook on med-high heat until starting to brown on the edges. Drizzle with olive oil if needed).
  5. Remove from heat, transfer veggies into a large bowl, and set aside. Place zucchini on the grill pan or frying pan. Cook about 5-6 minutes turning several times.
  6. Remove zucchini from heat and place in a large serving bowl with roasted veggies.
  7. Pulse cashews into a high-speed food processor to break them up. Then add in cilantro, nutritional yeast, cumin, 1 avocado, 2 roughly chopped garlic cloves, lemon juice, 3 tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, and 3 tablespoons of water on low. Check to taste and for consistency, add either a little more oil or a tablespoon or two more of water.
  8. Toss the vegetables with the zesty cilantro pesto, top with sliced avocado and cilantro leaves, and enjoy your summer zoodles!
Zoodles, Zucchini Pasta Noodles, Pesto
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