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. Serve with baked or grilled chicken breasts, shrimp, or fish for a complete meal.

This easy recipe is one of those that you can whip up so fast to serve any time of year as a substitute for a pasta dish. It’s perfect for a busy weeknight meal and even a side dish at summer barbecues and parties. Plus it’s naturally gluten-free too!

Zucchini is one of my favorite vegetables. I used to just roast it, but I have come up with several zucchini recipes to make that are a big hit in our family like these baked zucchini fritters and this zucchini casserole.

I finally bought this handheld spiralizer so I could make zucchini pasta instead of traditional pasta for more healthy recipes eery now and then. Now I’m in love with this little gadget! If you have a food processor, many of them come with a spiralizer attachment.

You can actually eat spiralized zucchini cold or warm. I can’t decide which way I like best.

Ingredients needed for this Pesto Zoodle Recipe

Fresh Zucchini – 3 medium sized zucchini are enough for four servings.

Olive oil – Extra virgin olive oil is my favorite to saute the zucchini in but you can use avocado oil, coconut oil or other favorite as well.

Basil pesto sauce – I buy the jarred pesto, like Marzetta or Classico, but you can also make your own Homemade Pesto recipe .

Cherry tomatoes – I usually slice mine in half. Feel free to use diced heirloom tomatoes or plum tomatoes too.

Salt and Black Pepper – add to your own liking.

Fresh Basil Leaves, optional

How to Make Zucchini Noodles with Pesto Sauce

Slice the zucchini with a spiralizer into noodles or with a mandolin slider for more ribbon/julienne style noodles.(discard the ends of the zucchini).

Heat oil in a large skillet or frying pan over medium-high heat for add the zucchini noodles and saute for for 3-4 minutes. You don’t want to cook it too long since you want them more al dente and not mushy.

After sauting, add the cooked zucchini to a serving bowl and then add the pesto sauce and tomatoes.

Toss gently to coat the zoodles well.

Variations and Tips

1. Top with parmesan cheese or nutritional yeast.
2. Mix in chicken or shrimp for a protein-packed meal.
3. Add sliced onions or sliced scallions.
4. Add 1-2 cloves of minced garlic cloves if you’re a garlic lover.
5. Toss in about a tablespoon of lemon juice for a little citrus flavor.
6. Add sliced almonds, pumpkin seeds, sunflower seeds or pine nuts. (Toast them for a yummy crunch by heating them in a pan for for about 5 minutes over medium heat.)
7. Top with crushed red pepper flakes to kick it up a notch, if desired.

How to Store?

Store in an airtight container in the refrigerator for up to 3-4 days.

Try these other favorite zucchini recipes too:

Thai Chicken Zucchini Noodles

Beef Teriyaki Zucchini Noodles

Spicy Asian Zucchini

Mexican Zucchini Boats