If you’re looking for a healthy, low-carb alternative to pasta, this easy zucchini noodles with pesto recipe is the perfect choice! Packed with fresh flavors, nutritious ingredients, and a satisfying texture, these zoodles (zucchini noodles) are a great way to enjoy a light and delicious meal without the extra carbs.
In this recipe, we’ll show you how to make zucchini noodles from scratch and pair them with a rich, homemade basil pesto sauce. This dish is not only quick and easy to prepare—ready in under 15 minutes—but also gluten-free, keto-friendly, and full of flavor. Whether you’re looking for a healthy dinner option or a simple side dish, these zucchini noodles with pesto will become a go-to recipe in your kitchen.
Why You’ll Love This Zucchini Noodles with Pesto Recipe
If you’re looking for a healthy, delicious, and easy-to-make meal, this zucchini noodles with pesto recipe is the perfect choice. Not only is it light and refreshing, but it also offers a nutritious alternative to traditional pasta. Whether you’re following a low-carb, keto, gluten-free, or vegetarian diet, this dish fits seamlessly into a healthy lifestyle.
1. Low-Carb and Keto-Friendly
Traditional pasta is high in carbohydrates, which can lead to energy crashes and unwanted weight gain. Zucchini noodles, also known as zoodles, are naturally low in carbs and calories, making them an excellent alternative for those watching their intake. When paired with homemade basil pesto, this meal is packed with healthy fats and essential nutrients, keeping you full and satisfied.
2. Quick and Easy to Make
One of the best things about this zucchini noodles with pesto recipe is how simple it is to prepare. With just a few ingredients and less than 15 minutes, you can have a restaurant-quality dish ready to serve. No complicated cooking techniques or long prep times—just fresh, wholesome ingredients coming together effortlessly.
3. Healthy and Nutritious
Zucchini is loaded with vitamins A, C, and antioxidants, which promote good digestion and boost immunity. Pesto, made with fresh basil, garlic, and olive oil, offers anti-inflammatory benefits and heart-healthy fats. Together, these ingredients create a meal that’s not just delicious but also incredibly nourishing.
4. Delicious and Versatile
This dish is incredibly versatile—you can enjoy it on its own or add your favorite protein like grilled chicken, shrimp, or tofu. It’s also easy to customize with extra toppings like cherry tomatoes, parmesan cheese, or red pepper flakes.
Ingredients for Zucchini Noodles with Pesto
Zucchini Noodles:
- Zucchini (2–3 medium) – A healthy, low-carb pasta alternative.
- Olive oil (1 tbsp) – Prevents sticking and enhances flavor.
- Salt & pepper (to taste) – Simple seasoning.
- Red pepper flakes (optional, ½ tsp) – Adds a slight kick.
Pesto Sauce:
- Basil (2 cups, packed) – The main ingredient for fresh flavor.
- Garlic (2 cloves) – Adds depth.
- Parmesan (¼ cup, grated) – Use nutritional yeast for dairy-free.
- Pine nuts (¼ cup) – Swap with walnuts if needed.
- Olive oil (⅓ cup) – Creates a smooth, rich sauce.
- Lemon juice (1 tbsp) – Brightens flavors.
- Salt (½ tsp) – Enhances taste.
Optional Additions:
- Cherry tomatoes – For sweetness and color.
- Grilled protein – Chicken, shrimp, or tofu for a full meal.
- Extra cheese – Parmesan or mozzarella for more richness.
Step-by-Step Guide to Making Zucchini Noodles with Pesto
Making zucchini noodles with pesto is quick and easy. Follow these simple steps to create a healthy, flavorful meal in just minutes.
Step 1: Spiralize the Zucchini
Start by washing 2–3 medium zucchinis and trimming the ends. Use a spiralizer to create long, thin noodles. If you don’t have a spiralizer, a vegetable peeler or julienne slicer works too. After spiralizing, place the noodles on a paper towel and lightly sprinkle with salt. Let them sit for 10 minutes to remove excess moisture.
Step 2: Make the Pesto Sauce
In a food processor or blender, combine:
- 2 cups fresh basil
- 2 cloves garlic
- ¼ cup grated Parmesan (or nutritional yeast for dairy-free)
- ¼ cup pine nuts (or walnuts)
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
Blend until smooth, adding more olive oil if needed for the right consistency. Set aside.
Step 3: Sauté the Zucchini Noodles
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 1–2 minutes, just until they soften slightly. Avoid overcooking, as they can become mushy.
Step 4: Toss with Pesto and Serve
Remove the skillet from heat and mix in the pesto sauce. Toss gently until the noodles are evenly coated. Serve immediately, garnished with cherry tomatoes, extra Parmesan, or red pepper flakes for added flavor.
For a more detailed guide on how to spiralize zucchini without a spiralizer, check out this helpful article: How to Make Zucchini Noodles Without a Spiralizer.
Tips and Variations for the Best Zucchini Noodles
Want to make your zucchini noodles with pesto even better? Follow these expert tips and variations to enhance flavor, texture, and versatility.
Tips for Perfect Zucchini Noodles
- Avoid Soggy Noodles – Zucchini contains a lot of water. After spiralizing, sprinkle with salt and let them sit for 10 minutes to draw out moisture. Pat dry before cooking.
- Cook Quickly – Overcooking makes zoodles mushy. Sauté for just 1–2 minutes on medium heat or serve raw for extra crunch.
- Use the Right Spiralizer – A handheld spiralizer is great for small kitchens, while a countertop version makes quick work of large batches.
- Don’t Overdo the Sauce – Pesto is rich, so start with a small amount and add more as needed to avoid overpowering the delicate zucchini noodles.
Recipe Variations
- Add Protein – Turn this dish into a full meal by adding grilled chicken, shrimp, or tofu.
- Go Dairy-Free – Replace Parmesan with nutritional yeast for a vegan-friendly pesto.
- Try Different Pestos – Experiment with spinach, arugula, or kale pesto for a new twist on flavor.
- Make it Spicy – Add a pinch of red pepper flakes or cayenne for some heat.
- Top with Crunchy Nuts – Sprinkle with toasted almonds, walnuts, or sunflower seeds for extra texture.
Frequently Asked Questions (FAQs)
1. How do I keep zucchini noodles from getting soggy?
Salt them after spiralizing, let them sit for 10 minutes, then pat dry. Cook for only 1–2 minutes or serve raw.
2. Can I make zucchini noodles without a spiralizer?
Yes! Use a julienne peeler, mandoline, or vegetable peeler to create thin strips.
3. How do I store zucchini noodles?
Keep raw zoodles in an airtight container with a paper towel in the fridge for up to 2 days. Cooked zoodles are best eaten fresh.
4. Can I make pesto ahead of time?
Yes! Store it in the fridge for up to 5 days or freeze for 3 months in ice cube trays.
5. What are the best toppings?
Try cherry tomatoes, Parmesan, red pepper flakes, nuts, or grilled chicken for extra flavor!
This Easy Zucchini Noodles with Pesto Recipe is a perfect way to enjoy a healthy, low-carb meal without sacrificing flavor. With fresh zucchini, homemade pesto, and a few simple ingredients, you can create a delicious and satisfying dish in just minutes. Whether you’re looking for a quick lunch, a light dinner, or a gluten-free pasta alternative, this recipe is versatile, nutritious, and easy to customize.
