Ingredients

• 4 medium zucchini
• 1 pint of cherry tomatoes
• 3 tbsp pesto
• Salt and black pepper
• Extra virgin olive oil (optional)
• Pine nuts, for topping (optional)

Method

• Using a peeler slice the zucchini into noodles.
• Now it’s time to roast the tomatoes, place onto a baking sheet and drizzle with olive oil. Add a little salt and pepper and bake for 15 – 20 minutes.
• Combine the zucchini noodles and pesto, tossing until well coated. Top with tomatoes and pine nuts to serve.
• If you are wanting to cook the zucchini noodles, simply add to a skillet and saute over medium heat for 4 – 5 minutes.
• Serve and enjoy!

Macro Break Down Per Serve:

Carbs: 12g

Fats: 25g (Olive oil & pine nuts have been calculated)

Protein: 12g

Calories per serve: 321

Preparation Time: 10 – 15 mins

Cooking Time: 15 – 20 mins

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