2-4 servings
- 3 large raw zucchini
- 1 1/2 cup edamame (shelled, precooked)
- 8 oz mini fresh mozzarella balls
- 4 oz pine nuts (or sunflower seeds)
- 6 oz pesto (store bought)
Directions
Use a spiralizer to make “noodles” from the zucchini. Toss in a bowl with all other ingredients.
Serve chilled or at room temperature. Best made no more than 2 hours before serving.
Recipe originally found in The Forest Feast Gatherings.
Nicole Flips for Food 