These Pesto Zucchini Noodles (Zoodles) are a quick, healthy, and vibrant meal made with spiralized zucchini and tossed in a flavorful homemade or store-bought pesto. This low-carb, gluten-free alternative to pasta is ready in minutes and perfect for lunch, dinner, or a light side dish.
✨ Why You’ll Love This
✔ 89% fewer carbs than traditional pasta
✔ No cooking required (or just 2 mins for warm zoodles)
✔ 3 texture tricks for perfect “noodles”
✔ Meal-prep friendly (stores 2 days)
Yields: 2 servings
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients:
- 2 medium zucchini
- 1/4 cup pesto (store-bought or homemade)
- 1 tablespoon olive oil
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
- Optional garnishes: cherry tomatoes (halved), pine nuts, Parmesan cheese
Equipment:
- Spiralizer or julienne peeler
- Large skillet
- Mixing bowl
Instructions:
Step 1: Prepare the Zucchini Noodles
Using a spiralizer or julienne peeler, create noodles from the zucchini. Place the zucchini noodles in a colander set over a bowl. Sprinkle with a pinch of salt and let them sit for about 10 minutes to release excess moisture. Gently pat the zucchini noodles dry with paper towels. This step helps prevent watery noodles.
Step 2: Sauté the Garlic (Optional)
Heat the olive oil in a large skillet over medium heat. If using, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
Step 3: Lightly Cook the Zucchini Noodles
Add the drained and dried zucchini noodles to the skillet. Toss gently to coat them with the oil (and garlic, if used). Cook for 2-3 minutes, just until the noodles are slightly tender-crisp. Avoid overcooking, as they can become mushy.
Step 4: Toss with Pesto
Remove the skillet from the heat. Add the pesto to the zucchini noodles and toss gently until the noodles are evenly coated. Season with salt and pepper to taste.
Step 5: Serve
Serve the pesto zucchini noodles immediately. Garnish with halved cherry tomatoes, pine nuts, or grated Parmesan cheese, if desired.
📊 Nutrition (Per Serving)
| Calories | 220 |
|---|---|
| Protein | 5g |
| Net Carbs | 6g |
| Fiber | 4g |
(With homemade pesto and no meat)
💡 Pro Tips
✅ No spiralizer? Use a vegetable peeler for wide “pappardelle”
✅ Extra protein: Add ½ cup chickpeas or white beans
✅ Nut-free pesto: Swap pine nuts for sunflower seeds
🍽️ Serving Ideas
- Cold “Pasta” Salad
- Mix with arugula and roasted peppers
- Buddha Bowl
- Add quinoa and avocado
- Italian Style
- Top with marinated mozzarella balls
Enjoy your delicious pesto zucchini noodles!
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