Baked Zucchini Noodles with Pistachios and Sun Dried Tomatoes

Baked Zucchini Noodles with Pistachios and Sun Dried Tomatoes

Ever since I learned how, I have been making these and absolutely LOVE it  and make it at least once in 2 weeks – It is healthy, guilt free and what’s more so tasty – dress it up with your favorite nut, some of your favorite cheese and if you want sauce and you’ve got yourself a wholesome no carb meal

For making these you need the sharp julienne peeler which will strip you zucchini into thin noodles – be mindful, these instruments are viciously sharp so please use caution while using it

How many zucchini’s you use depends on how many people you are making for – I used 3-4 for  4 of us – While stripping, stop when you come to the seedy part of the vegetable. By then it will start breaking anyhow.

Strip, arrange in a baking dish; crumble cheese, sun dried tomatoes and toss in some walnuts, some pepper – Do not salt now or it will become watery … salt before eating.

I broiled for 15 -18 minutes or until the cheese has melted – BTW, I used some goat cheese. SO GOOD!

Enjoy and repeat :)


Posted on

January 29, 2014


  1. This looks amazing! I imagine it would also be good raw, with a pesto dressing. I'll also try out tofu rather then cheese…thanks for sharing :)

  2. I once attended a raw cooking demo where the host (Megan Telpner ) made zucchini noodles with cilantro spinach pesto.I even wrote a post on it. I was just wwondering how did you make the thinzucchini strips because in that demo Megan used a special appliance called a spiralizer for making the 'noodles'.

  3. Simply delicious and mouthwatering to look at zuicchini noodles.

  4. It definitely looks good! And very healthy too!


Submit a Comment

Your email address will not be published. Required fields are marked *