This Zucchini Noodles with Pesto are a fresh, flavorful, and healthy meal that comes together in minutes using just four simple ingredients. It’s a delicious low-carb alternative to pasta and pairs perfectly with grilled or baked chicken, shrimp, or your favorite fish for a satisfying meal.
One of the best things about this recipe is how quick and easy it is to make. Whether you need a fast weeknight dinner or a light side dish for summer cookouts and gatherings, it’s always a great choice. Since it’s naturally gluten-free, it’s perfect for serving to family and friends with different dietary needs.
I finally picked up a handheld spiralizer so I could swap traditional pasta for zucchini noodles every now and then, and I wish I’d bought one sooner! It’s surprisingly easy to use and makes healthy meals so much more fun. If you already have a food processor, there’s a good chance it includes a spiralizer attachment, making this recipe even easier to prepare.
Table of Contents
Ingredients
- Fresh zucchini
- Olive oil – Extra virgin is my go-to for sautéing, but avocado oil or coconut oil work just as well
- Basil pesto – A good jarred pesto (Marzetti or Classico are both solid choices) does the trick, or whip up a batch of homemade pesto if you have the time
- Cherry tomatoes – Halved; heirloom or plum tomatoes are great swaps
- Salt and black pepper – Season to taste
- Fresh basil leaves – Optional, but a lovely finishing touch
How to Make Zucchini Noodles with Pesto
Step 1: Run your zucchini through a spiralizer to create noodles, or use a mandoline for wider, ribbon-style cuts. Trim and discard both ends before you start.
Step 2: Warm oil in a large skillet over medium-high heat, then add the zucchini noodles. Sauté for 3 to 4 minutes — just enough to soften them while keeping a slight bite. Overcooking leads to mushy noodles, so keep an eye on them.
Step 3: Transfer the zoodles to a serving bowl. Spoon the pesto over the top and scatter the tomatoes around.
Step 4: Toss everything together gently until the noodles are evenly coated. Serve right away.
Variations and Tips
- Sprinkle grated Parmesan cheese or nutritional yeast on top for extra savory flavor.
- Add cooked chicken or shrimp to turn it into a satisfying, protein-packed meal.
- Mix in thinly sliced onions or fresh scallions for a little extra crunch and flavor.
- If you love garlic, stir in 1–2 minced garlic cloves for a bold, fresh taste.
- Squeeze in a tablespoon of fresh lemon juice to brighten all the flavors.
- Toss in sliced almonds, pumpkin seeds, sunflower seeds, or pine nuts for added texture. For the best crunch, toast them in a dry skillet over medium heat for about 5 minutes.
- Finish with a sprinkle of crushed red pepper flakes if you’d like a little heat.
How to Store?
Storing Leftovers: Zucchini noodles are best fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Drain off any excess moisture before reheating.
Reheating: Warm in a skillet over medium heat for 1 to 2 minutes, tossing gently. Skip the microwave — it makes the noodles soggy. They’re also tasty eaten cold, like a chilled pasta salad.
Zucchini Noodles with Pesto
Ingredients
- 3 medium zucchini
- ¼- ⅓ cup basil pesto
- 1 cup Cherry tomatoes
- 1 Tablespoon olive oil or coconut oil
Instructions
- Use a spiralizer or mandoline slicer to turn the zucchini into noodles.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for 3–4 minutes, tossing occasionally, until they’re just tender.
- Transfer the cooked zoodles to a serving bowl. Add the basil pesto and cherry tomatoes, then gently toss everything together until the noodles are evenly coated.
- Serve immediately and enjoy!
Notes
- Sprinkle grated Parmesan cheese or nutritional yeast on top for extra savory flavor.
- Add cooked chicken or shrimp to turn it into a satisfying, protein-packed meal.
- Mix in thinly sliced onions or fresh scallions for a little extra crunch and flavor.
- If you love garlic, stir in 1–2 minced garlic cloves for a bold, fresh taste.
- Squeeze in a tablespoon of fresh lemon juice to brighten all the flavors.
- Toss in sliced almonds, pumpkin seeds, sunflower seeds, or pine nuts for added texture. For the best crunch, toast them in a dry skillet over medium heat for about 5 minutes.
- Finish with a sprinkle of crushed red pepper flakes if you’d like a little heat
Nutrition Facts
- Calories: 195 kcal
- Carbohydrates: 7g
- Protein: 3g
- Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 2mg
- Sodium: 349mg
- Potassium: 383mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 1025 IU
- Vitamin C: 26.3mg
- Calcium: 82mg
- Iron: 0.8mg
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