Looking for a fresh, vibrant meal that checks all the boxes?
Say hello to zucchini noodles with pesto—a dish that’s as nutritious as it is delicious.
Perfect for anyone following a low-carb, keto, or gluten-free lifestyle, this recipe is loaded with flavor while keeping things light and healthy.
Whether you’re embracing a vegetarian or plant-based diet, this is one recipe you’ll come back to again and again.
In it goes, and now for this plate of zoodles that are sure to keep your pasta cravings satisfied without the carbs.
What You’ll Need:
Here’s your handy checklist of ingredients and tools for this deliciously simple recipe:
For the Pesto:
- 2 cups fresh basil leaves (packed)
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2–3 cloves garlic, peeled
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)
- 1/2 cup olive oil
- Salt and pepper to taste
For the Zucchini Noodles:
- 4 medium zucchinis
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: Cherry tomatoes or grilled mushrooms for garnish
Tools You’ll Need:
- Spiralizer or julienne peeler (to make zucchini noodles)
- Food processor or blender (for the pesto)
- Large skillet
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly: Ditch the carbs without sacrificing taste—these zoodles are a perfect pasta alternative!
- Wholesome & Healthy: Packed with veggies, healthy fats, and a good amount of protein-just about a complete meal for any health enthusiast.
- Gluten-Free Goodness: No gluten, no problem-just pure deliciousness.
- Vegetarian & Plant-Based Lifestyle: Perfectly fit for any person on a meat-free diet.
How to Make Zucchini Noodles with Pesto
Step 1: Spiralize Your Zucchini
Clean the zucchinis, and cut both ends off. Use a spiralizer or a julienne peeler and cut very long strands that look like noodles. Dry these noodles between a paper towel to get rid of excess moisture. This stops the zoodles from getting mushy.
Step 2: Make the Pesto
In the bowl of a food processor or blender, combine basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse until everything is finely chopped. With the processor running, slowly pour in the olive oil until the pesto is smooth and creamy. Taste and adjust seasoning if needed.
Step 3: Cook the Zoodles
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Toss in the zucchini noodles and sauté for 2–3 minutes, just until they’re slightly tender but still have a bit of crunch. Season with salt and pepper.
Step 4: Toss and Serve
Remove the skillet from heat and toss the zoodles gently with pesto until well coated. Transfer to a serving plate and garnish with cherry tomatoes, grilled mushrooms, or extra Parmesan cheese if desired.
Storage Tips & Meal Prep Ideas
- Make Ahead: You can prep the zucchini noodles and pesto up to a day in advance. Store the noodles in an airtight container lined with paper towels to absorb moisture, and keep the pesto in the fridge in a jar with a thin layer of olive oil on top to prevent browning.
- Leftovers: Allow leftovers to cool completely and then store in the refrigerator for up to 2 days. To reheat, toss the noodles in a skillet over low heat—avoid the microwave, as it may make the noodles mushy.
Nutritional Information (Per Serving):
- Calories: ~456
- Carbs: ~12g (net)
- Protein: ~9g
- Fat: ~42g
FAQ: Your Zoodle Questions Answered
Can I use store-bought pesto?
Absolutely! If you’re short on time, grab a good-quality pesto from the store. Just check the label to ensure it’s low-carb and gluten-free if needed.
How do I make this vegan?
Just change the Parmesan cheese with nutritional yeast, and you will have vegan-friendly pesto!
What other toppings can I add?
Feel free to get creative—grilled veggies, roasted cherry tomatoes, or even some toasted nuts make fantastic additions.
Is this a meal prep-friendly recipe? Of course it is! Prep your zoodles and pesto ahead of time, and voilà-you are golden for a healthy meal in just a minute or two.
Bring a Little Zoodle Magic to Your Table!
And there you have it—a quick, flavorful, and nutritious meal that fits perfectly into your low-carb, keto, and gluten-free lifestyle.
Whether it’s a weeknight dinner or a meal-prep hero, these zucchini noodles with pesto are here to keep your taste buds happy and your belly full.
Want even more veggie-packed inspiration?
Check out these clean eating recipes for even more delicious ideas to brighten your healthy living journey.
Zucchini Noodles with Pesto
Savor the flavors of summer with Zucchini Noodles and Pesto.
This refreshing, low-carb, and gluten-free dish pairs the light crunch of spiralized zucchini with a rich, aromatic pesto made from fresh basil, garlic, pine nuts, and Parmesan.
It's a quick, nutritious, and tasty meal option.
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 2–3 cloves garlic, peeled
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan twist)
- 1/2 cup olive oil
- Salt and pepper to taste
- 4 medium zucchinis
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: Cherry tomatoes or grilled mushrooms for garnish
Instructions
Step 1: Spiralize Your Zucchini
- Clean the zucchinis, and cut both ends off.
- Use a spiralizer or a julienne peeler and cut very long strands that look like noodles.
- Dry these noodles between a paper towel to get rid of excess moisture. This stops the zoodles from getting mushy.
Step 2: Make the Pesto
- In the bowl of a food processor or blender, combine basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt and pepper.
- Pulse until everything is finely chopped. With the processor running, slowly pour in the olive oil until the pesto is smooth and creamy.
- Taste and adjust seasoning if needed.
Step 3: Cook the Zoodles
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Toss in the zucchini noodles and sauté for 2–3 minutes, just until they’re slightly tender but still have a bit of crunch.
- Season with salt and pepper.
Step 4: Toss and Serve
- Remove the skillet from heat and toss the zoodles gently with pesto until well coated.
- Transfer to a serving plate and garnish with cherry tomatoes, grilled mushrooms, or extra Parmesan cheese if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 456Total Fat: 42gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 11mgSodium: 384mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 9g
This data was provided and calculated by Nutritionix
