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Mom Meals: Pesto Zucchini Noodles

I went grocery shopping in my parents garden this weekend. They have the most amazing vegetable, fruit, and herb garden and I always love summer time because it means their bounty is plentiful! I have been coming home with fresh zucchini from their garden all summer long. I've been making zucchini noodles pretty much every week. It is an easy lunch or dinner that I can whip myself up in a hurry.

You start by spiralizing the noodles. I use Oxo Good Grips Tabletop Spiralizer from Bed Bath & Beyond. It is so easy to use, easy to clean and pretty much dummy proof for inexperienced cooks like me.

I then toss the noodles in a pan with some olive oil, sliced garlic and sauce of your choice. I prefer the homemade pesto sauce I make every week for Emerson since I usually have it stocked up in the freezer for her anyway. Mix it all around for about 5 minutes, cut up some fresh cherry tomatoes and voila! A super simple lunch or dinner for a busy mom on the go!

Tip I just learned: You can make the zucchini noodles ahead of time and store in the refrigerator for a few days. Simply spiral as many zucchinis as you want, place a paper towel at the bottom of a glass tupperware container, drop in the noodles, and seal. The paper towel will absorb moisture and help keep the noodles fresh for a day or two. This will help cut down on your prep time for those days you are really in pinch!

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