Zucchini Pesto Bowl with Roasted Tomatoes
Serves 4 to 6
Try a new take on pasta with quick-boiled zucchini noodles tossed with homemade parsley pesto and roasted tomatoes.
1 tablespoon coconut oil
2 large tomatoes, cored and sliced into ½” thick slices
1 teaspoon salt
9 to 10 cups zucchini noodles (from about 4 spiralized zucchini)
For parsley pesto:
1/2 cup chopped parsley
1/2 cup shredded Parmesan cheese, plus more to garnish noodles
1/2 cup olive oil
1 garlic clove (or 1/2 teaspoon garlic powder)
1/2 teaspoon black pepper
1 teaspoon sea salt
Preheat oven to 350F and grease a baking pan or dish with coconut oil. Lay tomato slices on top and add salt. Bake 20 to 30 minutes, until tomatoes are soft and beginning to golden, flipping once halfway through.
Meanwhile, in a large stockpot over medium heat, bring 4 quarts of water to a boil. Add zucchini noodles and cook for 30 to 60 seconds, until slightly softened but not mushy. Strain water from noodles and remove noodles to a large bowl.
In a food processor, combine pesto ingredients (parsley, Parmesan, olive oil, garlic, black pepper and salt) until smooth.
Add the pesto and the roasted tomatoes to the bowl of zucchini noodles, and toss everything together. Garnish with grated Parmesan, if desired.
Shanna Mallon is a Nashville writer and photographer who loves real food as much as she loves real talk. She and her husband, Tim, blog at FoodLovesWriting.com, and their book, The Einkorn Cookbook, comes out in December 2014.