Zucchini Noodles with Pesto

Why You’ll Love This Recipe

Zucchini Noodles with Pesto is a light, fresh, and flavorful dish that’s perfect for warm weather or when you want something low-carb and satisfying. Tender zucchini spirals are tossed in a vibrant basil pesto, creating a quick, healthy meal that’s naturally gluten-free and full of bold flavor. Serve it as a main or side—it’s as versatile as it is delicious.

ingredients

this Recipe

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

zucchini (spiralized into noodles)olive oilgarlic (minced)saltblack pepper

For the pesto:
fresh basil leavesParmesan cheese (grated)pine nuts or walnutsgarlicolive oillemon juice (optional)

directions

Spiralize zucchini into noodles using a spiralizer or buy pre-spiralized.

In a food processor, blend basil, Parmesan, nuts, garlic, olive oil, and lemon juice (if using) until smooth. Season with salt and pepper to taste.

Heat a large skillet over medium heat. Add olive oil and garlic, sautéing for 30 seconds until fragrant.

Add zucchini noodles and toss gently for 2–3 minutes until just tender. Do not overcook—they should remain slightly crisp.

Remove from heat and stir in desired amount of pesto. Toss until the noodles are well coated.

Serve immediately with extra Parmesan and basil on top if desired.

Servings and timing

This recipe serves 2–3.Preparation time: 10 minutesCooking time: 3–5 minutesTotal time: 13–15 minutes

Variations

Add cherry tomatoes or sun-dried tomatoes for brightness.

Top with grilled chicken, shrimp, or tofu for protein.

Use store-bought pesto for a shortcut.

Try with kale or arugula pesto for a twist.

Sprinkle red pepper flakes for a bit of heat.

storage/reheating

Best enjoyed fresh for the best texture.Store leftovers in an airtight container in the fridge for up to 2 days.Reheat gently in a skillet—avoid microwaving as it can make the noodles watery.

FAQs

Can I use store-bought pesto?

Yes, it works great for convenience—just choose a high-quality one.

Do zucchini noodles get soggy?

They can if overcooked. Sauté briefly to keep them crisp-tender.

Is this dish keto-friendly?

Yes, it’s naturally low-carb and keto-approved.

What if I don’t have a spiralizer?

You can use a julienne peeler or mandoline slicer to create thin strips.

Can I make the noodles ahead of time?

Yes, spiralize and store them in the fridge up to 2 days ahead.

How do I keep the dish from getting watery?

Cook zucchini quickly on high heat and avoid adding salt too early, which can draw out moisture.

Conclusion

Zucchini Noodles with Pesto is a quick, vibrant dish full of fresh flavors and wholesome ingredients. Whether you’re eating low-carb, gluten-free, or just love garden-fresh meals, this recipe is a go-to favorite for a light yet satisfying bite. Customize it with toppings or enjoy it as-is—it’s a clean, green delight every time.

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