Zucchini Genovese

Gluten Free Low Sodium

This recipe is low in sodium and high in potassium ― a double whammy for lowering blood pressure naturally!


6 cups water
2 1/2 cups packed baby spinach
7 to 9 small red potatoes, thinly sliced
1 pound fresh green beans, trimmed and cut into 1-inch pieces
4 medium zucchini, sliced into noodles (“zoodles”)
1/3 cup basil pesto


  1. In a large saucepan, bring water to a boil. Add spinach and cook for 45 seconds or until slightly wilted. Using a slotted spoon, remove spinach and place in the food processor or blender.
  2. Bring water to a boil again. Add potato slices. Cook for 5 to 7 minutes or until potatoes are almost tender. Add green beans. Cook for another 3 to 4 minutes. Add zucchini noodles. Cook for another 2 to 3 minutes. Turn off heat.
  3. Remove 1 cup of the cooking liquid. Pour ½ cup of the liquid into the food processor or blender with the spinach. Add pesto. Blend until smooth, pausing to scrape sides as needed
  4. Drain vegetables and return to the saucepan. Gently mix in pesto mixture (made in step 3). Cook over medium-low heat, stirring gently, for 1 to 2 minutes or until sauce is thickened and vegetables are hot. Add remaining ½ cup cooking liquid if you prefer a thinner sauce.
  5. Serve warm.

Makes 5 servings

Carb choices per serving: 1

First Published: 05/02/2016
Last Reviewed: 05/02/2016

zucchini genovese recipe
To make zucchini noodles (“zoodles”), cut off the ends of the zucchini. Then use a vegetable peeler to slice the zucchini lengthwise. (You can choose whether you’d like to peel the skin off the zucchini before slicing.) The “zoodles” should look like light-green spaghetti!
zucchini genovese label