No-Cook Zucchini Noodle Bowls
Spiralized zucchini noodles with pesto, cherry tomatoes, and mozzarella. A refreshing low-carb dinner that requires absolutely no cooking.
PROTEIN 12g
CALORIES 240
P:E RATIO 5.0
TIME 15m
YIELD 4
P:E 5.0
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
4 large zucchini, spiralized HIGH FIBER
1/2 cup basil pesto FLAVOR
1 pint cherry tomatoes, halved PRODUCE
8 oz fresh mozzarella, cubed FLAVOR
1/4 cup pine nuts FLAVOR
2 tbsp olive oil FLAVOR
Salt and pepper to taste FLAVOR
Fresh basil leaves FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 3 days. Best within 2 days as zucchini releases water.
- Batching: Salt zucchini noodles and let drain 10 minutes to prevent watery bowls.
- Reheat: Best served cold or at room temperature.
EXECUTION STEPS
01
THE MACRO PREP
Spiralize zucchini using a spiralizer or julienne peeler.
02
THE MACRO PREP
Toss zoodles with pesto and olive oil.
03
THE ASSEMBLY
Divide among 4 containers.
04
THE ASSEMBLY
Top with cherry tomatoes, mozzarella cubes, and pine nuts.
05
STEP 5
Garnish with fresh basil. Season with salt and pepper.