Pesto Zucchini Noodles with Chicken

Hey curly-cues! Get ready to see a lot of recipes for spiralized veggies on my blog!


My favorite, favorite Christmas present this year was my $15 SpiraLife spiralizer. Finally, I can make zoodles properly. I’ve tried to use graters and peelers and other makeshift methods, but the noodles just don’t come out right. So, if you really want to start making veggie noodles, I highly recommend getting a spiralizer. And like I said, they’re only $15 on Amazon. So worth it!

For my first recipe, I wanted to make a big batch of veggie pasta that I could portion out and take to work for lunches. This Pesto Zucchini with Chicken is super easy to put together. I’ve used this pesto sauce before in a Pesto Linguini With Tomato dish and decided to put it together with my zucchini noodles. I also bought a package of pre-cooked chicken to make the assembly even easier.

Now that i have my first spiralized meal in the can, I’m so excited to make more veggie pasta with sweet potatoes and carrots. If you have links to some fresh recipes, I’d love to see them.

6-8 large zucchini (spiralized)
1/2 cup of pesto
1/4 cup condensed cream of celery soup
1 tablespoon milk
2 cups pre-cooked chicken strips
1 Tbsp olive oil


1. Spiralize zucchini and place on a baking sheet covered in paper towel. Sprinkle zucchini with light salt to draw out the liquid. Let sit for 20 minutes
2. While zucchini is sitting, prepare the sauce. In a small pan, combine pesto, cream of celery soup and milk. Stir and simmer until hot throughout.
3. Blot liquid off zucchini with more paper tower or a clean towel.
4. In a large pan, heat olive oil on medium-high heat, add zucchini and saute for 5-6 minutes. Add cooked chicken and pesto sauce to the pan and stir to combine. Cook for another 4-5 minutes until chicken is heated.
5. Serve hot or portion out for weekday lunches or dinners.


Zucchini Noodles

Zucchini Noodles
I am seeing recipes for Zucchini “Noodles” or Zoodles everywhere! It may have a little something to do with the fact that the late-summer veggie is bursting out of gardens left and right and people are scrambling to eat the spoils of their labor before their harvest, well, spoils! Gad-ZUKES! Zucchini noodles are being touted as a wonderful grain-free, gluten-free substitute for traditional pasta. Personally, I like to mix the two together.
Making zucchini noodles
I suppose one can only eat so many helpings of zucchini boats and sautéed zucchini before they curse the day they planted their summer squash. That’s why I love the idea of creatively transforming zucchini into something it’s not. Not only does it keep our love of zucchini fresh, it crams more veggies into our daily diet.
Cooking Zucchini Noodles
I decided I just had to try my own batch of Zoodles. They just look so darn pretty and colorful. I used both green and yellow summer squash.
TIP: A julienne peeler works wonders *or* cut the ends off the zucchini and – in long strokes the length of the zucchini – run it down the wide-mouth side of a stand-up grater for nice, thin strips. 
Zucchini Noodles 1I made my dish based on a recipe from Williams-Sonoma. If you’re ready to create your own zucchini noodles, I’ve got you covered! I scoured the web to round up some other incredibly delicious Zoodle recipes and tips for you. Check them out on my Zucchini Noodle Pinterest Board.

Now that I’m hooked on zucchini, leave me a link to your favorite, creative zucchini recipes in the comments section and I’ll tweet/pin/facebook them out to the interwebs!

Zucchini Noodle Pinterest Page

Dilly Zucchini Pasta

Zucchini Pasta
On the go…
Crazy schedule…
No time…
Even less money…

Yeah, I’d say that accurately describes the 6-day work stretch I am about to embark on. It’s amazing how a mini-vacation can zap your energy and your bank account. Fortunately, I used the last bit of my post-vacation steam to do a little meal planning for the week ahead. I decided to resurrect my “Lunch For The Week” series and create a new pasta salad that I can take to work each day: Dilly Zucchini Pasta.
Zucchini Pasta
Zucchinis are so big and beautiful right now, especially at local farmers markets. My eye went right to them! Come to mama!

I’ve slipped, or rather plunged, into “the carb/ice cream overload” zone lately, so this is the perfect way to sneak some healthy veggies into your daily diet.


If you’re planning to have leftovers for a few days like I am,  the trick is to use vegetables that won’t go soggy after 4-5 days in a salad. Zucchinis are very durable, so they should stay crisp for a while in an air-tight container. I drizzled my salad with a little more olive oil in my tupperware each day to freshen it up a bit.

I trimmed the ends off my zucchini and yellow zucchini squash, then cut them in half, and cut them again in quarters before slicing them.

The other star of this salad is the dill. I am smitten over fresh dill! It packs so much flavor and really “freshens” up the dish. It really compliments the lemon juice I used for the dressing too. I used some flavored feta (lemon, oregano garlic) to amp up the dish even more! #Flavortown!

Well, I’m out the door as I hit “Publish” on this post. See you on the other side!

How do you meal-plan during a crazy, hectic week?

1 pound box Farfalle
2 medium zucchini, chopped
2 medium yellow zucchini squash, chopped
1 small container grape tomatoes, quartered
3 teaspoons fresh dill, chopped
1 6oz container feta cheese (lemon, oregano garlic)
1/3 cup EVOO
1/3 cup fresh squeezed lemon juice
1 teaspoon oregano
salt/pepper to taste (start with 1 teaspoon each)

1. Bring a big pot of salted water to a boil. Add farfalle and boil for 10 minutes.
2. At the 10 minute mark, add chopped zucchini to the pot. Boil for 1-2 minutes just to take the edge off the zucchini. You want it to stay crunchy, not soggy.
3. Drain pasta and zucchini in a colander. Blast it with cold water to cool it down and help stop the cooking process.
4. Dump the pasta and zucchini into a large bowl with room to toss the salad. Add in tomatoes, feta, and dill. Toss.
5. Drizzle lemon dressing over the salad in small batches and toss as you go.
6. Refrigerate for 3-4 hours or overnight.