Pesto Zucchini Noodles

This Pesto Zucchini Noodles recipe is a fabulous low-carb, healthy dish that is so quick to make with just 4 ingredients.  Add chicken or shrimp for an even more balanced meal.

It’s one of my favorite vegetables to plant each year.  Since it grows so abundantly, I am always looking for different ways to cook it.  I used to just roast it, but I have come up with several other recipes to make that are a big hit in our family like baked zucchini cakes,  zucchini casserole or this fabulous spicy asian zucchini.

I finally bought Zucchini Noodle Maker! Why have I waited so long? I love this little gadget so much! With the garden planting happening this weekend, I can’t wait for the eating of loads of zucchini and summer squash in a few months.

After buying my vegetable spiralizer, I decided to make this easy side dish to go along with Grilled Italian Chicken.

You can actually just eat these veggie spaghetti noodles raw or sauté them for just a couple minutes over medium heat, which is what I did. I know I will be making it raw a lot this summer for an even quicker healthy lunch.

Simple as simple can be!

Ingredients needed for this Pesto Zucchini Noodles Recipe

Zucchini

Basil pesto sauce

Cherry tomatoes

Olive oil or coconut oil

How to Make Zucchini Noodles with Pesto Sauce

Slice the zucchini with a spiralizer or mandolin slider into noodles.

If sauteing, add 1 TBSP of coconut oil or olive oil to a pan. Add “noodles” and heat for 3-5 minutes.

Toss the noodles with the basil pesto

Add sliced tomatoes and toss to coat.

ENJOY!!

Pesto Zucchini Noodles

This Pesto Zucchini Noodles recipe is a fabulous low-carb, healthy dish that is so quick to make with just 4 ingredients.  Add chicken or shrimp for an even more balanced meal.

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American, Italian

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 4

Calories: 195kcal

Author: Sherri Hagymas

Ingredients

• 3 medium zucchini
• 1/4- 1/3 cup basil pesto
• 1 cup Cherry tomatoes
• 1 Tablespoon coconut oil or olive oil

Instructions

• Slice the zucchini with a spiralizer or mandolin slider into noodles.
• If sauteing, add 1 TBSP of coconut oil or olive oil to a pan. Add "noodles" and heat for 3-5 minutes.
• Toss the noodles with the basil pesto
• Add sliced tomatoes and toss to coat.

Nutrition

Calories: 195kcal | Carbohydrates: 7g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 349mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 26.3mg | Calcium: 82mg | Iron: 0.8mg

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