, spiralled into noodle shape (6 cups)
, seeded and chopped
ricotta or crumbled
- PLACE zucchini spirals between 2 kitchen towels to absorb excess liquid, then transfer to a large bowl.
- PULSE cilantro, onion, pepitas, pepper, garlic and vinegar in a food processor until finely chopped. Add salt and pepper. With motor running, slowly add oil, stopping after every couple of tbsp to scrape down sides with a spatula.
- STIR pesto into zucchini until well coated. Sprinkle with feta, then divide among 4 plates and top with shaved parmesan.
Chatelaine Quickies: How to make zucchini-feta cakes
Nutrition (per serving)
- 8 g,
- 7 g,
- 36 g,
- 2 g,
- 331 mg.
- Excellent source of
- vitamin A
Kitchen Tip: We used the Westmark spiral Vegetable & Fruit Slicer to make our zucchini noodles. No spiralizer? Use a vegetable peeler to peel long strips from zucchini, rotating while peeling. Stop before reaching the seedy core. Use kitchen scissors to cut strips into manageable lengths.