Zucchini Noodles with Pesto

Why You’ll Love This Recipe

This dish is a great alternative to traditional pasta, offering all the flavor with fewer carbs and calories. It’s naturally gluten-free, vegan-friendly (if using dairy-free pesto), and ready in minutes. Whether you’re looking to eat lighter or just enjoy more vegetables, this recipe brings big flavor and flexibility with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini (medium to large), spiralized into noodles
• Pesto sauce (homemade or store-bought)
• Olive oil
• Garlic, minced (optional)
• Cherry tomatoes, halved (optional, for garnish or added flavor)
• Salt and pepper
• Grated Parmesan cheese (optional, for topping)
• Pine nuts or crushed walnuts (optional, for garnish)

Directions

1. Spiralize the zucchini into noodles using a spiralizer, julienne peeler, or pre-cut zoodles.
2. Heat olive oil in a large skillet over medium heat. Add garlic if using and sauté for 1 minute until fragrant.
3. Add the zucchini noodles and cook for 2–3 minutes, tossing gently, until slightly softened but still crisp (do not overcook).
4. Remove from heat and stir in the pesto sauce until evenly coated.
5. Season with salt and pepper to taste.
6. Serve immediately, topped with cherry tomatoes, Parmesan, or nuts if desired.

Servings and timing

This recipe makes about 2–3 servings and takes approximately 15 minutes total (10 minutes prep, 5 minutes cooking).

Variations

• Creamy version: Stir in a spoonful of cream cheese or Greek yogurt with the pesto for a creamy sauce.
• Protein boost: Add grilled chicken, shrimp, tofu, or chickpeas.
• Extra veggies: Mix in sautéed mushrooms, spinach, or bell peppers.
• Nut-free pesto: Use sunflower seeds or omit nuts if avoiding allergens.
• Raw option: Toss raw zucchini noodles with pesto for a refreshing cold salad.

Storage/Reheating

Zucchini noodles are best enjoyed fresh, as they can release water over time.
If storing, keep the pesto and noodles separate and combine just before serving. Store both in airtight containers in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet for 1–2 minutes—avoid the microwave, as it may make the noodles soggy.

FAQs

What is the best way to spiralize zucchini?

Use a spiralizer, julienne peeler, or a mandoline with a julienne blade. You can also buy pre-spiralized zucchini at most grocery stores.

Do I need to cook zucchini noodles?

Cooking is optional. A quick sauté softens them slightly, but they can also be served raw for a crisp, refreshing texture.

Can I use other vegetables?

Yes, try spiralizing carrots, cucumbers, or sweet potatoes for variety.

What kind of pesto should I use?

Classic basil pesto works well, but you can also use arugula pesto, sun-dried tomato pesto, or dairy-free pesto for dietary preferences.

How do I keep the noodles from getting watery?

Avoid overcooking and salt the zucchini after spiralizing, letting it sit for 10 minutes to draw out moisture. Pat dry before cooking.

Is this recipe vegan?

It can be! Use a dairy-free pesto and skip the Parmesan cheese or use a vegan version.

Can I make this ahead of time?

Yes, but store the noodles and pesto separately and combine just before serving for best texture.

What protein pairs well with this?

Grilled chicken, shrimp, salmon, or white beans are great additions to make this a complete meal.

Can I freeze zucchini noodles?

It’s not recommended. They become too soft and watery after thawing. For best results, enjoy them fresh.

What can I serve with zucchini noodles?

They pair well with garlic bread, a green salad, or grilled protein like chicken or fish.

Conclusion

Zucchini Noodles with Pesto is a fresh, fast, and flavorful dish that’s as healthy as it is delicious. Whether you’re cutting back on carbs, looking for a gluten-free alternative, or simply want to enjoy more vegetables, this simple yet satisfying recipe is a go-to option. Bright, herby, and endlessly customizable, it’s a dish you’ll come back to again and again.

Zucchini Noodles with Pesto

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Zucchini Noodles with Pesto is a fresh and healthy twist on pasta, featuring spiralized zucchini tossed in vibrant pesto sauce. Perfect as a low-carb main dish or colorful side, it’s quick to prepare and full of bold, herbaceous flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2–3 servings
• Category: Main Course, Side Dish
• Method: Sautéed
• Cuisine: Italian-Inspired

Ingredients

• 2 medium zucchinis, spiralized
• 1/3 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 clove garlic, minced (optional)
• 1/2 cup cherry tomatoes, halved (optional)
• Salt and pepper, to taste
• Grated Parmesan cheese, for topping (optional)
• Pine nuts or crushed walnuts, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Spiralize the zucchinis using a spiralizer or use pre-cut zoodles.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute if using.
3. Add zucchini noodles and sauté for 2–3 minutes, stirring gently until just tender but still crisp.
4. Remove from heat and stir in pesto sauce until the noodles are evenly coated.
5. Season with salt and pepper to taste. Top with cherry tomatoes, Parmesan, and nuts if desired.
6. Serve immediately.

Notes

• For a creamy pesto version, stir in a spoonful of cream cheese or Greek yogurt.
• To reduce wateriness, pat zucchini noodles dry with a paper towel before cooking.
• This dish is best served fresh to maintain the texture of the noodles.

Nutrition

• Serving Size: 1.5 cups
• Calories: 180
• Sugar: 4g
• Sodium: 280mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg