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zucchini noodles recipe

 

🥒 Zucchini Noodles with Pesto Recipe – Fresh, Low-Carb & Flavorful!

Make healthy zucchini noodles with homemade pesto in just 15 minutes! This low-carb, gluten-free dish is perfect for light lunches, dinners, or meal prep.

💚 Why You’ll Love This Zucchini Noodles with Pesto Recipe

If you're looking for a light and refreshing pasta alternative, these zucchini noodles with pesto (a.k.a. zoodles) are your answer! Packed with flavor, low in carbs, and ready in minutes — this dish is a favorite among keto, paleo, and gluten-free eaters. Plus, the homemade pesto gives it a bold, herby punch that makes it anything but boring!

🛒 Ingredients

For the Zucchini Noodles:

  • 2–3 medium zucchini, spiralized
  • 1 tbsp olive oil
  • Salt and pepper to taste

For the Basil Pesto:

  • 2 cups fresh basil leaves
  • 1/3 cup pine nuts (or walnuts for a budget-friendly option)
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • Juice of 1/2 lemon (optional, for brightness)
  • Salt to taste

Optional add-ins: cherry tomatoes, grilled chicken, shrimp, or toasted pine nuts

👨‍🍳 Instructions

Step 1: Make the Pesto

In a food processor, blend basil, nuts, garlic, and Parmesan. While blending, slowly drizzle in olive oil until smooth and creamy. Season with salt and lemon juice to taste.

Step 2: Prepare the Zoodles

Spiralize the zucchini into noodles. Pat dry with paper towels to remove excess moisture.

Heat olive oil in a skillet over medium heat. Sauté the zucchini noodles for 2–3 minutes, just until slightly softened (don’t overcook!).

Step 3: Toss & Serve

Remove from heat and toss the warm zoodles with the fresh pesto. Serve immediately and top with extra Parmesan, cherry tomatoes, or protein of choice.

🍽️ Serving Suggestions

  • Serve as a light main dish or a side with grilled chicken or fish
  • Add sautéed shrimp or chickpeas for a protein boost
  • Great as a cold zoodle salad for meal prep or picnics

💡 Tips for Perfect Zucchini Noodles

  • Don’t overcook the noodles — they can get soggy quickly
  • Use a spiralizer or julienne peeler for best results
  • Salt the zoodles and let them sit for 10 minutes, then pat dry to remove water
  • Store pesto separately if making ahead to keep zoodles fresh

✅ Healthy Highlights

  • Low in carbs and calories
  • Naturally gluten-free and vegetarian
  • Rich in vitamins A, C, and antioxidants
  • Fresh, clean, and energizing meal idea

📌 Frequently Asked Questions

Q: Can I use store-bought pesto?
A: Yes! Store-bought pesto works great for busy days. Just check for quality ingredients and minimal preservatives.

Q: How do I store leftovers?
A: Store in an airtight container for up to 2 days. For best texture, store pesto and zoodles separately.

Q: Can I eat zucchini noodles raw?
A: Absolutely! They’re crisp and refreshing raw — perfect for cold pesto zoodle salads.

📷 Pin & Share This Easy Low-Carb Recipe!

These zucchini noodles with pesto are healthy, quick, and bursting with flavor — perfect for weeknight dinners, meal prep, or summer eats!

📌 Pin this recipe now and tag your creations with #ZoodleLove to share your healthy bowl of goodness!

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