(WTNH)- Chef Robert Landolphi, culinary operations manager at UCONN, makes a healthy quick dish using pesto, zucchini, squash, peppers and mozzarella.
Pesto Zucchini Squash Noodles with Sweety Drop Peppers and Mozzarella
Makes 6 servings
2 each medium green zucchini-(about 1 pound)
2 each medium yellow squash-(about 1 pound)
2-tablespoon olive oil
3 each cloves garlic
1-cup pre made basil pesto
1-cup sweety drop peppers
1-cup halved mozzarella balls
1 lemon –zested
Optional Proteins: (Cooked Shredded Chicken /Grilled Shrimp / White Beans)
Using a spiralizer –make long noodles from green zucchini and yellow squash avoiding seed pocket.
Place on sheet pan covered with paper towel and allow to rest.
Place a large sauté pan over medium high heat and cook garlic in olive oil until fragrant.
Add zucchini squash noodles and using tongs, cook vegetable noodles for about 30 seconds.
Add basil pesto and cook for another minute, then mix in sweety peppers and mozzarella balls.
Pour out into large bowl or platter, and garnish with freshly grated lemon zest.