Ingredients
-
2
large
zucchini
, spiralled into noodle shape (6 cups)
-
2 cups
packed
cilantro
-
1/4 cup
chopped
onion
-
1/4 cup
chopped toasted
pepitas
-
1
serrano
pepper
, seeded and chopped
-
1
garlic clove
, chopped
-
2 tbsp
white-wine
vinegar
-
1/2 tsp
salt
-
1/2 tsp
pepper
-
1/2 cup
olive
oil
-
1/2 cup
ricotta or crumbled
feta
-
parmesan
, (optional)
Instructions
- 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)
- Calories
- 369,
- Protein
- 8 g,
- Carbohydrates
- 7 g,
- Fat
- 36 g,
- Fibre
- 2 g,
- Sodium
- 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.
