Zucchini noodles with pesto are a light, fresh, and flavorful dish that combines spiralized zucchini with the rich taste of basil pesto. This recipe offers a healthier alternative to traditional pasta while still delivering satisfying flavors and textures. It is ideal for quick weeknight dinners or as a refreshing side dish.

Why You’ll Love This Recipe

This dish is perfect for those seeking a low-carb, gluten-free alternative to pasta without sacrificing taste. The zucchini noodles (or “zoodles”) absorb the vibrant flavors of homemade or store-bought pesto, making every bite aromatic and satisfying. It comes together quickly, requires minimal cooking, and can be customized with your favorite vegetables or proteins.

ingredients

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

Zucchini, spiralized into noodles
Fresh basil pesto (homemade or store-bought)
Olive oil
Salt
Pepper
Cherry tomatoes (optional)
Grated Parmesan cheese (optional)

directions

Spiralize the zucchini into noodle-like strands using a spiralizer or julienne peeler.
Heat olive oil in a large skillet over medium heat.
Add zucchini noodles and sauté for 2–3 minutes, just until tender but still slightly crisp.
Remove from heat and drain any excess moisture.
Toss the zucchini noodles with pesto until well coated.
Season with salt and pepper to taste.
Garnish with cherry tomatoes and Parmesan cheese if desired.
Serve immediately.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes

Variations

Add grilled chicken, shrimp, or tofu for added protein.
Incorporate roasted vegetables such as bell peppers or mushrooms for extra flavor.
Use a vegan pesto and omit the cheese for a fully plant-based option.
Sprinkle with pine nuts or sunflower seeds for added crunch.
Substitute half of the zucchini noodles with whole wheat pasta for a balanced texture.

storage/reheating

Zucchini noodles are best enjoyed fresh, as they release moisture over time. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, sauté briefly in a skillet over medium heat to warm through, avoiding prolonged cooking to prevent sogginess.

FAQs

Can I use frozen zucchini noodles?

Yes, but thaw and drain them thoroughly to avoid excess moisture.

Do I need to salt the zucchini before cooking?

It is optional; salting and draining before cooking can help reduce moisture content.

What type of pesto works best?

Fresh basil pesto is classic, but you can use arugula, spinach, or sun-dried tomato pesto for variety.

Can I make this dish vegan?

Yes, use a dairy-free pesto and skip the Parmesan cheese.

Is a spiralizer necessary?

No, a julienne peeler or even a vegetable peeler can create zucchini ribbons.

Can I serve zucchini noodles cold?

Yes, they work well in cold salads when tossed with pesto and other fresh ingredients.

How do I prevent watery zucchini noodles?

Avoid overcooking and drain excess moisture before adding pesto.

Can I prepare the zucchini noodles ahead of time?

Yes, but store them raw in the refrigerator and cook just before serving.

What can I serve alongside zucchini noodles with pesto?

They pair well with grilled meats, fish, or crusty bread.

Can I use yellow squash instead of zucchini?

Yes, yellow squash works similarly and offers a slightly sweeter flavor.

Conclusion

Zucchini noodles with pesto are a versatile, healthy, and flavorful dish suitable for any season. Quick to prepare and endlessly adaptable, this recipe is perfect for anyone looking to enjoy the taste of pasta with fewer carbs and more vegetables. Whether served as a main course or a side, it is a delightful way to savor fresh flavors in a light, satisfying meal