Recipe

Imagine vibrant green zucchini spirals swimming in garlicky pesto, dotted with juicy cherry tomatoes and toasty pine nuts. That’s Pesto Zoodle Bowls—the low-carb, feel-good dinner that tastes like summer, even in November. It’s Italy meets California, all in one twirl of your fork.

The secret? Perfectly uniform zucchini noodles that hold sauce without going mushy. A quick crank with the Geedel Rotary Cheese Grater turns firm zucchini into silky zoodles—no spiralizer mess, just pure noodle magic.

🥒Ingredients (Serves 4)

4 medium zucchini

1 cup fresh basil pesto (homemade or store-bought)

1 pint cherry tomatoes, halved

¼ cup toasted pine nuts

½ cup Parmesan, finely shredded

Extra virgin olive oil

Salt & freshly cracked black pepper

Optional: grilled chicken, shrimp, or chickpeas

🍳Step-by-Step: Zoodle Bowls in 4 Cranks

1. Craft the Zoodles

Lock your vegetable grater with suction base.

Coarse blade: Feed zucchini → crank for long, bouncy noodles.

Pat dry with a towel to remove excess water.

2. Warm the Base

Heat a drizzle of olive oil in a large skillet. Add zoodles, toss gently until just warmed (they stay al dente).

3. Sauce It Up

Remove from heat. Stir in pesto until every strand is coated. Add tomatoes and half the pine nuts.

4. Finish & Serve

Plate with a fluffy mound of Geedel-shredded Parmesan. Top with remaining pine nuts. One final crack of pepper. Serve immediately—zoodles wait for no one.

🌟Tips & Twists

Protein Boost – Toss in Geedel-shredded grilled chicken.

Nutty Crunch – Swap pine nuts for Geedel-ground almonds.

Spicy Kick – Add red pepper flakes to pesto.

Make-Ahead – Shred zoodles with Geedel up to 1 day ahead; store in fridge.

Creamy Dream – Swirl in a dollop of ricotta.

🥗Conclusion: Zoodles That Steal the Show

These Pesto Zoodle Bowls aren’t just dinner—they’re green, twirly happiness. With the rotary graters for kitchen, every crank delivers perfect noodles that hug pesto like a dream. One bowl, endless summer vibes.