📖 Instructions

1. First things first, wash and scrub those zucchinis! I like to use a vegetable brush – it makes sure you get rid of all the dirt. Once clean, you're ready to spiralize them. If you don't have a spiralizer, a vegetable peeler works too – you can create long, thin ribbons.
2. Next up, the star of our show: the pesto. Now, you can absolutely use store-bought pesto if you're short on time. But homemade is always more rewarding. If you're going that route, you'll need to make it yourself (I can provide a quick pesto recipe if you'd like!).
3. Heat up your pan – medium heat is perfect. Add a tablespoon or two of olive oil. Once hot, toss in your zoodles. Cook for about 2-3 minutes, or until they start to soften slightly. Don't overcook them; you still want them to retain a bit of a bite.
4. Now for the flavor explosion! Add your pesto, sun-dried tomatoes (make sure to drain them if they're packed in oil), and salt and pepper to taste. Give everything a good toss to ensure all those delicious pesto-y flavors coat the zoodles evenly.
5. Cook for another minute or two, just to allow the flavors to meld. Taste and adjust the seasoning as needed. I sometimes like to squeeze a little lemon juice at the end for extra brightness. Don’t forget to check for seasoning!
6. Remove from heat and serve immediately! Garnish with extra sun-dried tomatoes, maybe some fresh basil or pine nuts, if you're feeling fancy. Enjoy your healthy and delicious zoodles!