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.
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
Basil pesto sauce
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.
Pesto Zucchini Noodles
- 3 medium zucchini
- 1/4- 1/3 cup basil pesto
- 1 cup Cherry tomatoes
- 1 Tablespoon coconut oil or olive oil
- 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.