Description

These zucchini noodles with pesto are a healthy, low-carb alternative to pasta that’s just as satisfying! Tossed in a fresh, garlicky pesto and ready in minutes, this dish is perfect on its own or as a side to grilled chicken, shrimp, or your favorite protein.

Ingredients

4 medium zucchini, spiralized into noodles
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon pine nuts or chopped walnuts (optional, for garnish)
Fresh basil leaves, for garnish (optional)

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Instructions

Spiralize the zucchini using a spiralizer or julienne peeler. Set aside on paper towels to absorb excess moisture.
Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook for 2–3 minutes, tossing gently, until just tender (don’t overcook—they should still have some bite).
Remove from heat and stir in the pesto until evenly coated.
Season with salt and pepper, then top with Parmesan and nuts, if using.

Garnish with fresh basil and serve immediately. Enjoy warm or at room temperature!

Notes

For a more filling meal, top with grilled chicken, shrimp, or chickpeas.
Want it raw? Skip the skillet and toss spiralized zucchini directly with pesto.
Add cherry tomatoes or roasted red peppers for extra color and flavor.