Why You’ll Love This Recipe

Zucchini Noodles with Pesto is a light, healthy, and flavorful dish that makes a perfect low-carb alternative to traditional pasta. Packed with vibrant basil pesto and spiralized zucchini, this recipe is quick to prepare and ideal for lunch or a refreshing dinner. It’s gluten-free, vegetarian, and bursting with fresh, summery flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchinifresh basilgarlicpine nutsParmesan cheeseolive oilsaltblack pepperlemon juicecherry tomatoes (optional)red pepper flakes (optional)

directions

Spiralize the zucchini into noodles using a spiralizer or julienne peeler.

Place the zucchini noodles in a colander, sprinkle with a bit of salt, and let sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels.

In a food processor, combine basil, garlic, pine nuts, Parmesan cheese, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto.

Toss the zucchini noodles with the pesto in a large bowl until evenly coated.

If desired, sauté the noodles in a non-stick skillet for 2-3 minutes over medium heat to warm slightly and reduce moisture.

Top with cherry tomatoes, a sprinkle of red pepper flakes, or additional Parmesan, if desired.

Servings and timing

This recipe serves 2-3.Preparation time: 15 minutesOptional cooking time: 3 minutesTotal time: 15-18 minutes

Variations

Add grilled chicken, shrimp, or tofu for extra protein.

Use walnuts or almonds instead of pine nuts for a twist on the pesto.

Swap zucchini with yellow squash or cucumber for a different texture.

Mix in cooked pasta with the zucchini noodles for a half-carb, half-veggie option.

Try sun-dried tomato or avocado pesto for a new flavor profile.

storage/reheating

Store any leftover zucchini noodles in an airtight container in the refrigerator for up to 2 days.Note: Zucchini releases moisture over time, so it’s best enjoyed fresh.
To reheat, lightly sauté in a pan for 1-2 minutes—avoid the microwave to prevent sogginess.

FAQs

Can I make this recipe vegan?

Yes, simply omit the Parmesan or use a vegan alternative.

Do I need a spiralizer?

No, a julienne peeler or mandoline works well too.

Can I eat the zucchini noodles raw?

Absolutely! They’re crisp, refreshing, and perfect for a raw meal.

What type of basil is best?

Sweet Italian basil is ideal for pesto due to its classic flavor.

Can I freeze zucchini noodles?

It’s not recommended, as they become watery when thawed.

Can I use store-bought pesto?

Yes, but homemade pesto offers the freshest flavor.

How do I keep zucchini noodles from being soggy?

Salt and drain them before using, and sauté briefly if needed.

Is this keto-friendly?

Yes, this recipe is low-carb and keto-friendly.

Can I prep this ahead of time?

You can make the pesto in advance and spiralize the zucchini a few hours ahead.

What can I use instead of pine nuts?

Walnuts, almonds, or sunflower seeds all make good substitutes.

Conclusion

Zucchini Noodles with Pesto is a delicious and refreshing dish that delivers big flavor with minimal effort. Whether you’re cutting carbs, exploring new veggie-based meals, or just want something quick and satisfying, this recipe is a go-to favorite. Enjoy it as a light lunch or a colorful side at dinner—it’s a simple way to elevate your veggie game.