1 (ea. 6.91 oz) | Zucchinis, Courgettes, Summer Squash, raw | |
1½ tsp | Olive Oil | |
2 tbsp | Sun-Dried Tomato and Walnut Pesto (vegan) | |
8.30 oz | altogether (view nutrition facts) |
Preparation
- Serving size:8.30 oz (calculated)Notes: 1 cup of zoodles with 2 tablespoons of pesto
- Spiralize the zucchini.
- In a large pan over medium heat, heat the oil.
- Fry the zoodles in the oil until tender, about 5 minutes.
- Either serve topped with the pesto, or add the pesto to the pan and toss the zoodles until well coated.
- Enjoy it as a light lunch or dinner, or half a serving as a starter.
- Calorie count274 kcal
- % of calories by macros
Fat 79.6 % 218 kcal 25.5 g Net Carbs 10.9 % 30 kcal 7.9 g Dietary Fiber 2.6 % 7 kcal 3.5 g Protein 6.9 % 19 kcal 5.1 g - Approx. WW SmartPoints™7.9
- Cholesterol 0 mg
- Sodium 121.5 mg
- Fat 25.5 g
- Saturated Fat 3.2 g
- Trans Fat 0 g
- Carbohydrates 11.4 g
- Dietary Fiber 3.5 g
- Total Sugars 5.7 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 5.1 g
- Calcium 55.8 mg
- Iron 1.6 mg
- Magnesium 65.6 mg
- Potassium 707.4 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 28 mcg
- Vitamin B12 0 mcg
- Vitamin C 43.9 mg
- Folate 64 mcg
- Folic Acid 0 mcg