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🍽️ Zoodles with Olive Pesto

336 kcal · 30 min · 4 servings

Ingredients

• Zucchini 3 pcs
• Thyme, fresh 15 g
• Garlic cloves 1 pcs
• Olives, black 200 g
• Olive oil 4 tbsp
• Parmesan, grated 100 g
• Salt Pinch
• Pepper, black ground Pinch

Instructions

1. 1. Wash the zucchini thoroughly and use a vegetable peeler to slice them lengthwise into thin strips. Stack these and then cut into fine strips.
2. 2. Rinse the thyme, shake off excess water, and strip the leaves from the stems. Peel and finely chop the garlic. Drain the olives and reserve about 2 tablespoons of the liquid. In a tall container, blend 2 tablespoons of olive oil, the olives, and the olive juice until smooth.
3. 3. Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the garlic briefly, then add the zoodles and cook for about 1 minute until al dente. Remove the zoodles from the heat.
4. 4. In a bowl, thoroughly mix the zoodles with the olive pesto, salt, and pepper. Serve the zoodles with olive pesto on plates, garnished with parmesan and fresh thyme leaves. Enjoy your meal!

Nutrition per serving

• kcal: 336
• Protein: 12 g · Fett/Fat: 27 g · Carbs: 9 g