Zucchini Noodles with Pesto is a light, fresh, and flavorful dish that’s perfect for anyone looking to enjoy a low-carb, gluten-free, and veggie-packed meal. Tender spiralized zucchini, also known as “zoodles,” are tossed with vibrant basil pesto for a refreshing and satisfying dish that comes together in minutes. It’s ideal as a side or a standalone main course.
Why You’ll Love This Recipe
- Healthy and low in carbs
- Quick and easy—ready in under 20 minutes
- Perfect for summer or light weeknight dinners
- Gluten-free and vegetarian
- A great way to use up garden zucchini
- Bursting with fresh basil and garlic flavor
- Can be served warm or cold
- Easily customizable with proteins or extra veggies
- Kid-friendly and fun to eat
- Requires minimal ingredients and cleanup
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Zucchini (medium-sized)
- Salt
- Olive oil
- Fresh basil leaves
- Garlic cloves
- Pine nuts or walnuts
- Parmesan cheese, grated
- Lemon juice (optional)
- Black pepper
directions
- Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.
- In a food processor, combine basil, garlic, nuts, Parmesan, lemon juice (if using), salt, and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until a smooth pesto forms. Taste and adjust seasoning.
- Heat a large skillet over medium heat and add a small drizzle of olive oil.
- Add the zucchini noodles and sauté for 23 minutes, just until tender but not soggy.
- Remove from heat and toss with pesto until evenly coated.
- Serve immediately with extra Parmesan or fresh basil if desired.
Servings and timing
This recipe serves 2 as a main dish or 4 as a side.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Variations
- Add Protein: Top with grilled chicken, shrimp, or tofu for a heartier meal.
- Vegan Version: Use nutritional yeast instead of Parmesan.
- Nut-Free: Substitute sunflower seeds or pepitas for the nuts.
- Extra Veggies: Mix in cherry tomatoes, spinach, or sautéed mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes to the pesto or while sautéing.
- Creamy Pesto: Stir in a spoonful of Greek yogurt or cream cheese for a richer sauce.
- Cold Salad: Skip sautéing and toss raw zoodles with pesto for a refreshing cold dish.
storage/reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat for 12 minutes. Avoid microwaving as it can make the noodles watery.
- Freezing: Not recommended for zoodles, as they become mushy after thawing. You can freeze extra pesto separately.
FAQs
What’s the best way to spiralize zucchini?
A spiralizer is easiest, but you can also use a julienne peeler or mandoline slicer with a julienne blade.
Can I eat zucchini noodles raw?
Yes, they’re delicious raw and make a crisp, refreshing salad when tossed with pesto.
How do I keep zucchini noodles from getting watery?
Sauté them quickly and avoid overcooking. You can also sprinkle with salt and let them sit for 10 minutes, then pat dry.
Is this recipe keto-friendly?
Yes, it’s low in carbs and fits well into a keto lifestyle, especially if you use a low-carb pesto.
Can I use store-bought pesto?
Absolutely. Store-bought pesto saves time and works well if you’re in a hurry.
What kind of nuts work best in pesto?
Pine nuts are traditional, but walnuts, almonds, or even cashews work well and are often more budget-friendly.
Do I need to peel the zucchini?
Nope! Just wash well and leave the skin on for extra nutrients and a nice texture.
Can I make the pesto ahead of time?
Yes, homemade pesto can be stored in the fridge for up to a week or frozen for longer storage.
Can I use yellow squash instead of zucchini?
Yes, yellow squash works the same way and adds a colorful twist to the dish.
Is this dish good for meal prep?
It’s best enjoyed fresh, but you can prep the pesto and spiralize the zucchini in advance. Store separately and cook when ready to serve.
Conclusion
Zucchini Noodles with Pesto is a delicious, fast, and healthy way to enjoy your favorite pasta flavors without the carbs. Bursting with the freshness of basil and garlic, this dish is perfect for busy weeknights, light lunches, or summer meals. Simple, vibrant, and endlessly versatile, it’s a recipe you’ll come back to again and again.
Description
This light and fresh dish features spiralized zucchini tossed with a rich, garlicky pesto sauce. It’s low-carb, gluten-free, and perfect for a quick lunch or healthy dinner. You can serve it warm or cold, and even add your favorite protein to make it more filling.
For the Zucchini Noodles:
For the Pesto:
-
Make the pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
-
While the processor is running, slowly stream in olive oil and lemon juice until the mixture is smooth. Season with salt and pepper to taste. Set aside.
-
Cook the zucchini noodles: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spiralized zucchini and sauté for 23 minutes, just until slightly tender but not soggy. Season with salt and pepper.
-
Toss and serve: Remove skillet from heat and toss the warm noodles with the prepared pesto. Serve immediately with extra Parmesan and basil on top if desired.
Notes
-
Don’t overcook the zucchini—they release water quickly and can get mushy.
-
This dish also works great cold for meal prep or summer lunches.
-
Add grilled chicken, shrimp, or tofu for more protein.
