Cast Iron

Zucchini Noodles with Yogurt Pesto

September  5, 2017
0 Ratings
  • Serves 4
Author Notes

This is a colorful, summery, trendy veggie dish that is just so easy, especially if you prep the zucchini and cabbage ahead of time. The lemon makes the yogurt tangy which is a nice compliment to the sweet tomatoes and pepper flakes give the dish a little kick. This recipe serves 4 as a side dish. I serve it alongside grilled pepper-rosemary pork chops. Double recipe for an entree portion and add garlic bread. Consider adding bits of pancetta. —Ashley B

What You'll Need
  • Yogurt Pesto
  • 1/2 cup Plain Greek Yogurt
  • 2 tablespoons Pesto
  • 1 teaspoon Pepper
  • 1 teaspoon Salt
  • 1 tablespoon Lemon Juice
  • Veggies
  • 3 cups Spiralized Zucchini
  • 2 cups Shredded Red Cabbage
  • 5 Cloves Garlic
  • 2 tablespoons Olive Oil
  • 1 teaspoon Red Pepper Flakes
  • 1 1/2 cups Cherry Tomatoes
  1. Combine yogurt, pesto, lemon juice, salt and pepper in a bowl and set aside.
  2. Slice garlic. Halve the tomatoes.
  3. Heat oil in a cast iron pan over medium heat, then add garlic and red pepper flakes. Saute until fragrant.
  4. Add zucchini noodles and toss in the oil. Let cook for a few minutes, tossing regularly. Add the cabbage, toss and continue to cook until zucchini is just about done.
  5. Add tomatoes. Once tomatoes soften, add the yogurt-pesto and toss until noodles are coated.
  6. Serve warm immediately or cold the next day as lunch.

See what other Food52ers are saying.

0 Reviews