Name: Pesto Zucchini Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 4 medium zucchinis, spiralized; 1/2 cup basil pesto (store-bought or homemade); 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese (optional); 1 clove garlic, minced; Cherry tomatoes, halved (optional, for garnish)

Jump to Recipe

light yet satisfying tangle of spiral-cut zucchini (“zoodles”) tossed with fragrant basil pesto, juicy cherry tomatoes, and a sprinkle of toasted nuts. Ready in about 15 minutes, this dish makes an excellent low-carb main or a refreshing side for grilled entrées.

Why You’ll Love This Recipe

Speedy preparation – from spiralizing to serving in roughly 15 minutes.
Low-carb and nutrient-dense – swaps traditional pasta for vegetable noodles without sacrificing flavor or texture.
Highly versatile – enjoy raw for crunch, lightly sautéed for warmth, or bulk it up with added proteins.
Minimal ingredients – a handful of pantry staples plus fresh zucchini and pesto for maximum impact.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 medium zucchini, spiralized
¼–⅓ cup basil pesto (homemade or high-quality jarred)
1 cup cherry tomatoes, halved
1 tablespoon extra-virgin olive oil (optional, for sautéing)
2 tablespoons toasted pine nuts or sliced almonds
¼ cup freshly grated Parmesan cheese (optional)
Salt and freshly ground black pepper, to taste

Directions

Prepare the zucchini noodles
Spiralize the zucchini using a handheld spiralizer or mandoline. Transfer the “zoodles” to a paper-towel-lined plate and gently pat to remove excess moisture.
Optional sauté
In a large skillet over medium-high heat, warm the olive oil. Add the zucchini noodles and cook for 2–3 minutes, tossing frequently, until just tender but still firm. Remove from heat.
Dress the noodles
Place the zoodles in a mixing bowl. Add the basil pesto and toss gently until all strands are evenly coated.
Add tomatoes and nuts
Fold in the cherry tomatoes. Season with salt and pepper to taste. Sprinkle the toasted pine nuts (or almonds) over the top.
Finish and serve
If desired, grate Parmesan over each portion. Serve immediately to preserve the al dente texture.

Servings and timing

Yield	Prep Time	Cook Time	Total Time
4 servings	10 minutes	5 minutes	15 minutes

Variations

Protein boost – stir in sliced grilled chicken breast or sautéed shrimp before serving.
Citrus brightness – add a squeeze of fresh lemon juice just before plating.
Spicy twist – sprinkle crushed red-pepper flakes over the finished dish.
Nut-free – replace pine nuts with toasted pumpkin or sunflower seeds.
Vegan option – use dairy-free pesto and omit or replace Parmesan with nutritional yeast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently in a skillet over medium heat for 1–2 minutes—avoid prolonged cooking, which can make the zucchini waterlogged and soft.

FAQs

<h3>Can I make the zoodles ahead of time?</h3> Yes. Spiralize the zucchini up to 24 hours in advance. Layer between paper towels in a sealed container to absorb moisture and keep the noodles firm. <h3>Is store-bought pesto acceptable?</h3> Absolutely. Choose a refrigerated pesto made with quality olive oil, fresh basil, and minimal additives for the best flavor. <h3>How do I prevent the zucchini noodles from becoming watery?</h3> Pat the spiralized zucchini dry before cooking, and avoid overcooking—just a brief sauté will retain firmness and minimize liquid release. <h3>Can I serve this dish cold?</h3> Certainly. Omit the sauté step and toss the raw zoodles directly with pesto and other ingredients for a crisp, salad-style preparation. <h3>What proteins pair well with this recipe?</h3> Grilled chicken, shrimp, seared scallops, or baked tofu all complement the herbaceous pesto and tender zucchini. <h3>Is this recipe suitable for a ketogenic diet?</h3> Yes. With zucchini replacing pasta and healthy fats from olive oil and nuts, it aligns well with typical ketogenic macronutrient targets. <h3>Can I use frozen zucchini noodles?</h3> You can, but thaw and pat them very dry first. Expect a softer texture compared to fresh spiralized zucchini. <h3>Which type of spiralizer blade is best?</h3> A medium-thickness blade (around 3 mm) produces sturdy, pasta-like strands that hold sauce well without tearing. <h3>How can I make this nut-free?</h3> Swap pine nuts for seeds such as sunflower or pumpkin, both in the pesto and as a garnish. <h3>What dairy-free cheese alternatives work here?</h3> Nutritional yeast flakes or a plant-based Parmesan substitute provide a savory, cheesy flavor without dairy.

Conclusion

Pesto Zucchini Noodles combine the bright, herbal aroma of basil pesto with the fresh crispness of zucchini for a light yet satisfying dish. Ready in minutes and endlessly adaptable, this recipe is perfect for busy weeknights, low-carb meal plans, or anytime you crave a flavorful pasta alternative. Enjoy its vibrant taste and effortless preparation time and again.