Zucchini noodles with pesto is one of those meals that tastes like summer but works any time of year. Itโs light, bright, and full of flavor, yet satisfying enough for lunch or dinner. You get that herby, garlicky pesto coating tender zucchini โnoodlesโ that twirl like pasta.
It comes together quickly, uses simple ingredients, and feels fresh without much effort. Whether youโre watching carbs or just craving something green and vibrant, this recipe hits the spot.
What Makes This Special
This dish is all about clean flavor and texture. The zucchini noodles stay tender with a slight bite, while the pesto brings richness without heaviness.
Itโs a great way to use up garden zucchini or that extra bunch of basil in your fridge. Plus, you can make it on a busy weeknight in under 20 minutes. Itโs flexible tooโadd grilled chicken, shrimp, or cherry tomatoes for an easy upgrade.
What You’ll Need
- Zucchini: 4 medium, fresh and firm (about 2 pounds) for spiralizing.
- Fresh basil: 2 packed cups of leaves.
- Pine nuts: 1/3 cup, lightly toasted (or use walnuts, almonds, or pistachios).
- Garlic: 2 small cloves.
- Parmesan cheese: 1/2 cup, finely grated (plus extra for serving).
- Extra-virgin olive oil: 1/3 to 1/2 cup, good quality.
- Lemon: 1, for juice and zest.
- Salt and black pepper: To taste.
- Red pepper flakes: Optional, for gentle heat.
- Cherry tomatoes (optional): 1 cup, halved, for color and sweetness.
- Protein add-ins (optional): Grilled chicken, shrimp, or white beans.
How to Make It
- Spiralize the zucchini: Wash and trim the ends.
Use a spiralizer to make noodles. If you donโt have one, use a julienne peeler or a regular vegetable peeler for ribbons.
- Salt and rest: Toss the zoodles with a light sprinkle of salt and set them in a colander for 10 minutes. This helps draw out extra moisture.
- Make the pesto: In a food processor, combine basil, toasted nuts, garlic, Parmesan, a pinch of salt, and a few grinds of pepper.
Pulse until chopped, then stream in olive oil until smooth but still a bit textured. Add a squeeze of lemon juice and a little zest. Taste and adjust salt, pepper, and lemon.
- Pat the zoodles dry: After resting, gently squeeze the zucchini with a clean kitchen towel or paper towels to remove excess water.
Donโt overdo it; you just want them less wet.
- Quick sautรฉ: Warm a large skillet over medium heat with a drizzle of olive oil. Add the zoodles and toss for 1โ2 minutes, just until warmed and slightly tender. They should still have some bite.
Avoid overcooking.
- Toss with pesto: Remove the pan from heat. Add the pesto and toss to coat evenly. If it feels thick, loosen with a tablespoon of warm water or a splash more oil.
- Finish and serve: Add cherry tomatoes if using, a pinch of red pepper flakes, and extra Parmesan.
Taste and adjust seasoning with salt, pepper, and more lemon if needed. Serve immediately.
Storage Instructions
Zucchini noodles are best fresh, since they release water over time. If you need to store, keep components separate: store the pesto in an airtight container for up to 5 days in the fridge, and the zoodles raw for up to 2 days in a paper towelโlined container.
Avoid mixing until ready to eat.
For leftovers already tossed in pesto, refrigerate for up to 1 day. Reheat gently in a skillet just until warm, then freshen with a squeeze of lemon and a sprinkle of cheese. Freezing is not recommended for zoodles, but pesto freezes beautifully in small portions.
Health Benefits
- Light and low-carb: Zucchini is naturally low in calories and carbs, making this a lighter alternative to traditional pasta.
- Healthy fats: Olive oil and nuts in the pesto provide heart-healthy monounsaturated fats that help with satiety.
- Vitamins and antioxidants: Basil brings vitamin K and antioxidants; zucchini offers vitamin C, potassium, and hydration.
- Protein boost (optional): Adding chicken, shrimp, or beans makes it a balanced meal with lean protein.
- Gluten-free by design: No wheat-based pasta, so itโs naturally gluten-free when using gluten-free cheese and add-ins.
Common Mistakes to Avoid
- Overcooking the zoodles: They go from tender to watery fast.
Aim for 1โ2 minutes on the stove, no more.
- Skipping the salt-and-rest step: Drawing out moisture helps keep the final dish from getting soupy.
- Too much pesto oil: If your pesto is very loose, the dish can feel greasy. Start with less oil and add as needed.
- Adding pesto over high heat: Heat can dull the fresh basil flavor and make the cheese clump. Toss off the heat.
- Using dull basil: Wilted or old basil leads to flat pesto.
Fresh, vibrant leaves make a big difference.
Variations You Can Try
- Nut swap: Use walnuts, almonds, pistachios, or even sunflower seeds. Toast them lightly for deeper flavor.
- Dairy-free pesto: Replace Parmesan with nutritional yeast and add a pinch of miso for umami.
- Protein add-ins: Toss in grilled chicken, sautรฉed shrimp, or pan-seared tofu. White beans work for a vegetarian option.
- Veggie boost: Add blistered cherry tomatoes, roasted red peppers, or sautรฉed mushrooms for extra texture.
- Citrus basil twist: Use extra lemon zest and a splash of lemon juice to brighten the pesto even more.
- Half-and-half pasta: Mix zoodles with a small amount of cooked spaghetti for a higher-satiety meal that still feels light.
- Spicy version: Add a pinch of red pepper flakes to the pesto or finish with chili crisp for heat.
FAQ
Do I need a spiralizer to make zucchini noodles?
No.
A julienne peeler makes thin strips that work well, and a regular vegetable peeler makes wider ribbons. You can also use the grater disc on a food processor for shorter strands.
How do I keep zucchini noodles from getting watery?
Salt them lightly and let them sit in a colander for about 10 minutes, then pat dry. Cook quickly over medium heat and toss with pesto off the heat.
Avoid covering the pan, which traps steam.
Can I make the pesto without pine nuts?
Absolutely. Walnuts, almonds, pistachios, or cashews are great alternatives. For nut-free, try toasted pumpkin or sunflower seeds.
Is this recipe good for meal prep?
Yes, with a tweak.
Prep the zoodles and pesto separately and store them in the fridge. Combine and warm just before eating for the best texture.
What cheese can I use instead of Parmesan?
Pecorino Romano adds a sharper, saltier kick, while Grana Padano is milder. For dairy-free, use nutritional yeast plus a pinch of salt.
Can I serve it cold?
Yes.
Skip the sautรฉ and toss raw, well-dried zoodles with pesto for a chilled salad. Add tomatoes and a squeeze of lemon to brighten it up.
How much pesto should I use?
Start with about 1/2 cup for four zucchini and add more to taste. Zucchini noodles donโt absorb sauce like pasta, so a little goes a long way.
Whatโs the best pan for cooking zoodles?
A large nonstick or stainless-steel skillet works well.
You want space to toss without crowding, which helps avoid steaming.
Wrapping Up
Zucchini noodles with pesto is a simple, fresh meal that tastes special without a lot of fuss. Itโs flexible enough for weeknights, dinner parties, or packed lunches. Keep the zoodles slightly firm, toss with bright pesto off the heat, and finish with lemon and Parmesan.
With a few smart steps and quality ingredients, youโll have a bowl thatโs light, lively, and deeply satisfying.
Ingredients
Method
- Spiralize the zucchini: Wash and trim the ends. Use a spiralizer to make noodles. If you donโt have one, use a julienne peeler or a regular vegetable peeler for ribbons.
- Salt and rest: Toss the zoodles with a light sprinkle of salt and set them in a colander for 10 minutes. This helps draw out extra moisture.
- Make the pesto: In a food processor, combine basil, toasted nuts, garlic, Parmesan, a pinch of salt, and a few grinds of pepper. Pulse until chopped, then stream in olive oil until smooth but still a bit textured. Add a squeeze of lemon juice and a little zest. Taste and adjust salt, pepper, and lemon.
- Pat the zoodles dry: After resting, gently squeeze the zucchini with a clean kitchen towel or paper towels to remove excess water. Donโt overdo it; you just want them less wet.
- Quick sautรฉ: Warm a large skillet over medium heat with a drizzle of olive oil. Add the zoodles and toss for 1โ2 minutes, just until warmed and slightly tender. They should still have some bite. Avoid overcooking.
- Toss with pesto: Remove the pan from heat. Add the pesto and toss to coat evenly. If it feels thick, loosen with a tablespoon of warm water or a splash more oil.
- Finish and serve: Add cherry tomatoes if using, a pinch of red pepper flakes, and extra Parmesan. Taste and adjust seasoning with salt, pepper, and more lemon if needed. Serve immediately.
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