Summer Garden Zoodles

Summer Zoodles

Zoodles (zucchini noodles) can make ho-hum summer squash seem so much more fun. The addition of beans and almonds makes this version hearty enough to be a full meal – no cooking required! If you have a spiralizer, make your own zoodles from 1 large zucchini.


For the pesto:

  • 1/2 cup fresh basil leaves
  • 1/4 cup cashews
  • 1/4 cup olive oil

For the zoodles:

  • 1 (12-ounce) package zoodles
  • 1 (15-ounce) drained and rinsed can cannellini beans
  • 1 cup halved yellow cherry tomatoes
  • 1/4 cup chopped roasted almonds
  • 2 ounces crumbled creamy vegan cheese
  1. To prepare the pesto, combine the basil, cashews, and olive oil in a food processor; process until smooth.
  2. Combine the pesto in a large bowl with the remaining ingredients except the cheese, tossing to coat.
  3. Divide evenly among 4 plates. If desired, top each serving with cheese crumbles (we like the creamy cheeses from Treeline for this one).

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