Pesto Zucchini Noodle Bowls with Sun-Dried Tomatoes
Ok I admit it; a healthy alternative to good ol' pasta and meatballs sounds like kind of a bummer. But you gotta trust me on this one. These pesto zucchini noodle bowls stand up to the competition and are one of my go-to weeknight recipes. They might not taste exactly like traditional Italian food but I'm willing to bet they'll satisfy your cravings (and make you feel really good about life) in about 30 minutes or less.
This recipe calls for zucchini noodles (aka zoodles). But if you don't have a spiralizer, have no fear. You can find zucchini noodles in the produce aisle or use a kitchen tool you probably already own (we're looking at you, box grater). Check out our comprehensive guide to making zucchini noodles here.
In these pesto zucchini noodle bowls, we use our favorite dairy-free pesto, but feel free to use your own recipe or even a store-bought version to save time. To double-down on the veggies (while getting in your protein), top the bowls with these turkey zucchini meatballs.
Pesto Zucchini Noodle Bowls
with Sun-Dried Tomatoes
5 medium zucchini, spiralized (see notes)
2/3 cup dairy-free pesto
3 tablespoons olive oil to thin, optional
20 cooked turkey zucchini meatballs
10 sun-dried tomatoes, thinly sliced
parmesan cheese to top, optional
Make the zucchini noodles. Spiralize the zucchini.
Thin the pesto, if needed. Mix the pesto with a bit of olive oil to thin.
Pack the bowls or serve. In a large bowl, toss the prepared zucchini noodles with the pesto. Add the thinly sliced sun-dried tomatoes and mix again until everything is evenly covered in the pesto sauce. Divide between 5 bowls or meal prep containers, top each with 4 turkey zucchini meatballs and when ready to eat, top with freshly grated parmesan cheese, if using.