Zucchini Noodles with Pesto
Zucchini noodles (aka “zoodles”) are spiralized zucchini that make a low-carb, gluten-free alternative to pasta. Tossed with fragrant basil pesto, cherry tomatoes, and a sprinkle of Parmesan, this dish is simple, vibrant, and full of flavor.
⏱ Time
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Ingredients
For the Zoodles:
3 medium zucchini, spiralized into noodles
1 tbsp olive oil
Salt, to taste
For the Pesto: (or use ½ cup store-bought)
2 cups fresh basil leaves
¼ cup pine nuts (or walnuts/almonds)
2 garlic cloves
½ cup grated Parmesan cheese
½ cup olive oil
Juice of ½ lemon
Salt & black pepper, to taste
Optional Add-ins:
1 cup cherry tomatoes, halved
Grilled chicken, shrimp, or salmon for protein
Extra Parmesan & fresh basil for topping
Instructions
1. Make the Pesto
Blend basil, nuts, garlic, Parmesan, lemon juice, salt, and pepper in a food processor.
Slowly drizzle in olive oil until smooth.
2. Cook the Zoodles
Heat olive oil in a large skillet over medium.
Add zucchini noodles and sauté 2–3 minutes until just tender (don’t overcook or they’ll get watery).
Season lightly with salt.
3. Toss & Serve
Remove from heat, toss noodles with pesto until coated.
Add cherry tomatoes or protein if using.
Sprinkle with Parmesan and garnish with fresh basil.
Serving Suggestions
Serve as a light main dish or as a side with grilled meats or fish.
Great with garlic bread or a small green salad.
Tips & Notes
For less watery noodles: sprinkle raw zoodles with a little salt, let sit 10 minutes, then pat dry before cooking.
Keep it raw: toss fresh zoodles with pesto without cooking for a crisp, salad-like version.
Store: leftovers in an airtight container, but best eaten fresh.
Nutrition information
Calories: 280
Protein: 9g
Carbs: 10g
Fat: 24g
Fiber: 3g
Sugars: 5g