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    Home » Recipes » American

    Pesto Zucchini Noodles

    Published: May 18, 2020 · Modified: Jan 6, 2023 by Sherri · This post may contain affiliate links · 8 Comments

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    Pesto Zucchini Noodles on a fork in a big silver bowl

    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.

    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, this Spicy Asian Zucchini and this Zucchini casserole.

    A plate of food, with Pesto, tomatoes and zucchini Noodles

    Table of contents

    • Ingredients needed for this Pesto Zoodle Recipe
    • How to Make Zucchini Noodles with Pesto Sauce
    • Variations and Tips
    • How to Store?
      • Try these other favorite zucchini recipes too:

    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!

    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

    Pesto Zucchini Noodles with a fork in a big silver bowl

    How to Make Zucchini Noodles with Pesto Sauce

    three whole zucchini on a wood cutting board

    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).

    A person holding a spiralizer making zucchini noodles
    pile of uncooked Zucchini noodles on a white plate

    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.

    uncooked Zucchini Noodles in a black pan
    cherry tomatoes and a jar of pesto sauce on a cutting board

    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.

    Pesto Zucchini Noodles with cherry tomatoes in a big silver serving bowl

    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.

    Zucchini noodles and a cherry tomato on a fork over a bowl

    Try these other favorite zucchini recipes too:

    Thai Chicken Zucchini Noodles

    Beef Teriyaki Zucchini Noodles

    Mexican Zucchini Boats

    zucchini noodles with cherry tomatoes in a silver bowl

    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.
    5 from 4 votes
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    Course: Side Dish
    Cuisine: American, Italian
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 195kcal
    Author: Sherri Hagymas

    Ingredients

    • 3 medium zucchini
    • ¼- ⅓ cup basil pesto
    • 1 cup Cherry tomatoes
    • 1 Tablespoon olive oil or coconut oil

    Instructions

    • Slice the zucchini into noodles using a spiralizer or mandolin slider.
    • Add 1 tablespoon of olive oil to a large saute pan. Add the zucchini noodles and saute for 3-4 minutes over medium high heat.
    • Transfer the zoodles to a serving bowl and add the basil pesto and tomatoes
    • Toss to coat well.

    Notes

    • Top with parmesan cheese or nutritional yeast.
    • Add chicken or shrimp for a protein-packed meal.
    • Add sliced onions or sliced scallions.
    • Add 1-2 cloves of minced garlic cloves if you’re a garlic lover.
    • Add about a tablespoon of lemon juice for a little citrus flavor.
    • 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.)
    • Top with crushed red pepper flakes to kick it up a notch, if desired.

    Nutrition

    Serving: 1serving | 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

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. Miz Helen

      June 02, 2015 at 11:09 am

      5 stars
      Thanks so much for sharing your awesome post with Full Plate Thursday, I just pinned this recipe it looks so good! Hope you are having a great week and come back soon!
      Miz Helen

      Reply
    2. Lou Lou Girls

      June 01, 2015 at 7:30 pm

      Hello Gorgeous! This looks incredible! Thank you so much for sharing it with us. Pinned and tweeted. I hope to see you tonight at 7 pm, so we can party with you! Lou Lou Girls

      Reply
    3. Patty

      May 30, 2015 at 10:15 am

      Thank you so much for this yummy recipe! As someone who has recently moved into the paleo lifestyle, I’m always looking for new recipes! I may have to try the chicken & zucchini recipe as well!
      Have a great weekend!

      Reply
    4. Charlotte

      May 30, 2015 at 8:52 am

      This looks soooo yummy! I love healthy, easy, summer dishes (and especially those that incorporate more veggies). Going to make this–thanks!

      Stopping in from SITS Sharefest today; hope you are enjoying the weekend 🙂

      Reply
    5. Katherines Corner

      May 29, 2015 at 11:18 pm

      5 stars
      Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo

      Reply
    6. Love

      May 27, 2015 at 1:51 pm

      This looks so delicious and so simple to make! Yum!

      Reply
    7. Cathy

      May 26, 2015 at 10:06 pm

      This looks so good! I love the kitchen tool that you are using 🙂
      Cathy

      Reply
    8. Melinda

      May 25, 2015 at 8:57 pm

      Hi Sherri.
      Here from Monday Madness.
      Thanks for the yummy GF recipe.

      Reply
    5 from 4 votes (2 ratings without comment)

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