Raw Lemon Ricotta Zucchini Noodles

After making zucchini noodles hundreds of times, I just realized that I prefer them raw. They hold their crunch better than when I sauté them and they don't get as watery. This combo is definitely going to become a regular in my weekly rotation!

lemon ricotta zucchini noodles

Ingredients (serves 2)

  • 2 zucchini
  • 1/3 cup Gotham Greens vegan pesto (regular pesto is fine too!)
  • 3 tbsp fresh ricotta cheese or Daiya vegan cheese
  • 3 tbsp crushed pistachios
  • 2 tbsp lemon zest from 1 lemon
  • Sea salt to taste


  1. Spiralize the zucchini with a spiralizer or vegetable peeler and place in the serving bowl
  2. Mix in the ricotta and pesto and mix until spread evenly
  3. Zest the lemon to get 2 tbsp of lemon zest and mix in
  4. Place the pistachios in a ziplock bag and pound on them with the flat side of a knife until crushed. Sprinkle them on top with with a dash of sea salt
  5. There you have it! Enjoy as a side salad or place a piece of protein on top for your main dish!