Recipe: Zucchini “Zoodles” with Sun-Dried Tomato Pesto

Nov 27, 2019


Hungry for garden-fresh veggies in the dead of winter? Many cold-hardy vegetables produce all winter in our generally mild Portland climate, especially if you start them inside. With a little effort to cover plants during our coldest weather, you can enjoy fresh food like:

  • Kale
  • Swiss chard
  • Chives
  • Carrots
  • Beets
  • Spinach

Even if you don’t have a plot of land, you can enjoy both the good food and the stress relief of gardening. A number of area gardeners are making use of Adventist Health Portland’s community garden to provide their families with fresh vegetables. Other people make use of large pots and other containers to grow veggies and herbs on their porches, patios and decks.

It’s not too soon to think about next spring’s gardening. About the time you take down the Christmas lights you can start tomatoes, peas, beans and zucchini from seed inside for transplanting in March.

Meals need to be quick, hassle-free and not create too much heat in the kitchen. Zucchini ‘Zoodles’ with Sun-Dried Tomato Pesto is just what the chef ordered, and the entire family will enjoy it!

Zucchini “Zoodles” with Sun-Dried Tomato Pesto

Yield: 4 Servings

Sun-Dried Tomato Pesto
  • ½ cup sun-dried tomatoes (1 ½ ounces) soaked in ¼ cup purified water for 2-3 hours.
  • ½ Roma tomato, seeded and chopped
  • 2 tablespoons pine nuts
  • 1 ½ tablespoons red onion
  • 1 date, pitted
  • 2 fresh basil leaves, chiffonade
  • ¼ teaspoon Himalayan crystal salt
  • 1/8 teaspoon dried oregano
  • ½ teaspoon crushed garlic

Place all the ingredients in a food processor fitted with the “S” blade and process, leaving the mixture a little bit chunky if needed. Add a few drops of the reserved tomato-soaking water to create a desired texture. Stored in a sealed container in the refrigerator, sun-dried tomato pesto sauce will keep for up to four days.

  • 1 large size zucchini squash peeled and cut into thirds

Transform the zucchini squash into noodles using a vegetable peeler or spiral slicer. Toss the zucchini squash noodles with enough sun-dried tomato pesto to coat well and serve immediately. Serve with extra pesto on the side.


Serve on a bed of steamed baby broccoli, topped with sautéed shiitake mushrooms. Garnish with roasted Brussels sprouts and cherry tomatoes.

A Votre Santé!

About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.

Zoodles with pesto