Zucchini Noodles with Pesto Recipe

Zucchini Noodles with Pesto is the kind of dish that makes you wonder why you haven’t been eating this way all along. Light, vibrant, and bursting with fresh flavor, this recipe is a weeknight lifesaver that comes together in under 20 minutes. It’s the perfect balance of healthy and satisfying—tender zucchini spirals coated in a punchy, garlicky pesto that clings to every strand. Whether you’re watching carbs or just craving something green and delicious, this one’s a winner.

Why You’ll Love This Recipe

• Fast and Fresh: This recipe is on your plate in under 20 minutes—yes, really! It’s a lifesaver on those nights when cooking feels like a chore.
• Flavor-Packed: That pesto? It’s rich, herby, garlicky, and just the right amount of cheesy. It elevates simple zucchini into something crave-worthy.
• Low-Carb and Gluten-Free: If you’re trying to cut back on carbs or gluten, zucchini noodles (a.k.a. zoodles) are your new best friend.
• Versatile: You can keep it simple, or toss in grilled chicken, cherry tomatoes, or even a soft-boiled egg to turn it into a hearty meal.

Ingredients You’ll Need

Here’s what you need to create this quick and satisfying dish:

• Zucchini: Fresh zucchini, spiralized into noodles. Look for firm, medium-sized zucchini for best texture.
• Fresh Basil: The heart and soul of the pesto. Use lots of fresh leaves for that classic sweet and peppery flavor.
• Garlic: Adds bold depth to the pesto. Don’t skip it—this is what gives the sauce its bite.
• Pine Nuts: These add a buttery richness. You can also toast them for extra flavor.
• Parmesan Cheese: Brings saltiness and umami to the pesto. Freshly grated is best, but pre-shredded works in a pinch.
• Olive Oil: Smooths everything out and binds the pesto together. Go for extra virgin for the best flavor.
• Lemon Juice: A squeeze of lemon brightens everything and balances the richness.
• Salt and Pepper: Essential for seasoning the pesto and enhancing the flavor of the zucchini.

Variations

There are so many fun ways to change this up:

• Add Protein: Toss in grilled chicken, sautéed shrimp, or even chickpeas for a protein boost.
• Nut-Free Pesto: Use sunflower seeds or pumpkin seeds instead of pine nuts.
• Dairy-Free Option: Skip the Parmesan or use nutritional yeast for a vegan-friendly version.
• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to liven things up.
• Veggie Boost: Throw in halved cherry tomatoes, baby spinach, or steamed broccoli for extra color and nutrition.

How to Make Zucchini Noodles with Pesto

Step 1: Make the Pesto

In a food processor or blender, combine fresh basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped. Slowly drizzle in olive oil while blending until the mixture is smooth. Finish with lemon juice, salt, and pepper to taste.

Step 2: Prep the Zucchini Noodles

Spiralize your zucchini using a spiralizer, julienne peeler, or buy pre-spiralized noodles from the store. Pat the noodles dry with a paper towel to remove excess moisture.

Step 3: Sauté the Zoodles

In a large skillet over medium heat, add a small splash of olive oil. Sauté the zucchini noodles for 2–3 minutes, just until slightly tender but still firm. Don’t overcook—they should stay a bit crisp.

Step 4: Combine and Toss

Remove the skillet from heat and add the pesto directly to the pan. Toss until the zoodles are fully coated. If needed, add a splash of warm water to loosen the sauce.

Step 5: Serve

Serve immediately, topped with extra Parmesan, freshly cracked pepper, and a few basil leaves for garnish.

Pro Tips for Making the Recipe

• Dry the Zoodles: Zucchini releases a lot of water when cooked. Patting them dry before cooking keeps your dish from getting watery.
• Don’t Overcook: You want zoodles to be al dente—not mushy. Two to three minutes in the pan is plenty.
• Use a Food Processor for Pesto: It’s faster, and you’ll get a smoother sauce that coats the noodles better.
• Double the Pesto: It freezes beautifully, so make a double batch and store the rest for later.

How to Serve

Zucchini Noodles with Pesto is perfect as a light main dish or a vibrant side.

Pairings:

• With Grilled Meats: Think chicken, steak, or salmon. The pesto acts as a fresh counterpoint to richer proteins.
• Alongside a Salad: A crisp arugula or caprese salad makes a beautiful pairing.
• In a Bowl: Top with a soft-boiled or poached egg for a nourishing, high-protein lunch.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 2 days. Just know the zoodles will soften as they sit.

Freezing

Zoodles don’t freeze well once cooked, but the pesto does! Store extra pesto in ice cube trays, then transfer to a freezer bag.

Reheating

Reheat gently in a skillet over low heat. Avoid the microwave—it tends to make the zucchini too soft and watery.

FAQs

Can I eat zucchini noodles raw?
Absolutely! Zoodles are delicious raw and have a great crunchy texture. If you prefer a cold dish, just toss the raw zoodles with pesto and serve.

What if I don’t have a spiralizer?
No problem! Use a julienne peeler or a regular vegetable peeler to create long, thin ribbons. It won’t be the exact same shape, but it’ll taste just as good.

Can I use store-bought pesto?
Yes, especially if you’re short on time. Look for a high-quality one in the refrigerated section—it’s fresher and usually has better flavor than shelf-stable jars.

Why are my zoodles watery?
Zucchini has high water content. To avoid soggy noodles, salt them lightly and pat them dry before cooking. Also, don’t overcook!

Final Thoughts

Zucchini Noodles with Pesto is everything you want in a weeknight meal—fast, flavorful, and nourishing without being boring. It’s one of those recipes you’ll come back to again and again because it’s so simple and endlessly adaptable. Whether you’re cooking for yourself or the whole family, give this one a try—you might be surprised at how satisfying zucchini can be!

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