Why You’ll Love This Recipe

Zucchini Noodles with Pesto is a light, healthy, and flavorful dish that’s perfect for quick lunches or weeknight dinners. With spiralized zucchini standing in for traditional pasta, this meal is low in carbs and gluten-free, while the fresh basil pesto adds a burst of herby richness. It’s a refreshing option during warmer months or whenever you’re craving something green and vibrant.

ingredients

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

zucchinifresh basil leavesgarlicpine nutsParmesan cheeseolive oilsaltblack pepperlemon juice (optional)cherry tomatoes (optional for garnish)

directions

Use a spiralizer to turn the zucchini into noodles. If you don’t have one, a julienne peeler or mandoline works as well.

Place the zucchini noodles in a colander, sprinkle with a pinch of salt, and let sit for 10-15 minutes to draw out excess moisture. Pat dry with a paper towel.

In a food processor, combine basil leaves, garlic, pine nuts, Parmesan cheese, salt, and pepper. Pulse until coarsely chopped.

Slowly drizzle in olive oil while blending until the pesto reaches a smooth consistency. Add lemon juice to brighten the flavor, if desired.

Toss the zucchini noodles with the pesto until evenly coated.

Serve immediately, optionally topped with halved cherry tomatoes and extra Parmesan.

Servings and timing

This recipe serves 2 as a main or 4 as a side.Preparation time: 15 minutesNo cooking requiredTotal time: 15 minutes

Variations

Use walnuts or almonds instead of pine nuts for a different nutty flavor.

Add grilled chicken, shrimp, or tofu for a protein boost.

Try sun-dried tomato pesto or avocado pesto for a twist on the classic.

Serve warm by briefly sautéing the zucchini noodles in olive oil before adding the pesto.

storage/reheating

Store zucchini noodles and pesto separately in airtight containers in the refrigerator for up to 3 days.Avoid reheating in the microwave to prevent sogginess; gently warm in a skillet if needed.Best enjoyed fresh for maximum texture and flavor.

FAQs

Do zucchini noodles taste like pasta?

Zucchini noodles have a fresh, slightly crisp texture and don’t taste like traditional pasta, but they’re a great healthy alternative.

Can I make zucchini noodles ahead of time?

Yes, spiralize the noodles ahead of time and store in an airtight container with a paper towel to absorb moisture.

How do I keep zucchini noodles from being watery?

Salting them and letting them drain before serving helps reduce excess moisture.

Can I use store-bought pesto?

Absolutely, just look for one with quality ingredients for the best flavor.

What tools do I need to make zucchini noodles?

A spiralizer is easiest, but you can also use a julienne peeler or a mandoline slicer.

Is this dish vegan?

It can be made vegan by skipping the Parmesan or using a vegan cheese substitute.

Can I freeze zucchini noodles?

It’s not recommended as they tend to become mushy when thawed.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in healthy fats, making it suitable for a keto diet.

Can I use other vegetables?

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

How do I know if the pesto has gone bad?

It will darken and develop a sour smell. Fresh pesto should be vibrant green with a fresh aroma.

Conclusion

Zucchini Noodles with Pesto is a quick, nourishing, and delicious way to enjoy fresh vegetables without sacrificing flavor. With just a few ingredients and minimal prep, it’s the kind of recipe that fits effortlessly into your healthy routine. Whether you’re looking for a light meal or a creative way to use summer produce, this dish is a vibrant winner.