Serves 4
30 min
Zucchini Noodles with Spinach Pesto, Feta, and Sunflower Seeds
Recipe GLPR8dc17c25eb45e6
Tender zucchini noodles are tossed with a vibrant spinach pesto made from fresh garlic, lemon, and pine nuts, then finished with creamy Gruyère, tangy crumbled feta, and crunchy sunflower seeds for a fresh, satisfying vegetarian main course.
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Ingredients
2 cups chopped fresh spinach
½ cup pine nuts
2 cloves garlic cloves, peeled and minced
1 large large lemon, zested and juiced
½ cup grated Gruyère cheese
1 cup extra-virgin olive oil
3 large large ripe zucchini
¼ cup crumbled French feta cheese
¼ cup sunflower seeds
Directions
In a food processor, combine the chopped spinach, pine nuts, minced garlic, lemon zest, lemon juice, and grated Gruyère cheese. Pulse until the mixture begins to break down into smaller pieces.
With the processor still running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency—smooth and creamy but still herbaceous. Season with salt and pepper to taste.
Trim the ends from each zucchini. Using a spiralizer, vegetable peeler, or mandoline, transform the zucchini into long, thin noodle-like strands. Set aside on paper towels for a moment to allow any excess moisture to be absorbed.
Gently toss the zucchini noodles with the spinach pesto in a large serving bowl until well coated. Work quickly and lightly to avoid breaking the delicate noodles.
Divide the dressed zucchini noodles among four serving plates. Top each portion with crumbled feta cheese and a generous sprinkle of sunflower seeds. Serve immediately while the zucchini is still tender and cool.
