Zucchini Noodles With Pesto

I turn fresh zucchini into light, healthy noodles (zoodles) and toss them with vibrant basil pesto—this is a fuss‑free, 15‑minute summer favorite at my table.

Why I’ll Love This Recipe

I love how quick it is—just 15 minutes and minimal cooking required. It’s fresh, vibrant, and makes the most of summer produce. Plus, it’s versatile: I can enjoy it cold, at room temperature, or lightly sautéed for a warm option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 small zucchini, ends trimmed

• 2 cups packed fresh basil leaves

• 2 cloves garlic

• 1/3 cup extra‑virgin olive oil

• 2 teaspoons fresh lemon juice

• 1/4 cup freshly grated Parmesan cheese

• Kosher salt and freshly ground black pepper, to taste

• Optional: cherry or grape tomatoes

Directions

1. I use a julienne peeler, mandoline, or spiralizer to slice the zucchini into noodles, then set them aside.

2. In a food processor, I pulse basil and garlic until coarse, then slowly stream in olive oil while processing. I scrape down the sides as needed, then add lemon juice and Parmesan and pulse until blended. I season to taste with salt and pepper.

3. I toss the zucchini noodles with the pesto until well coated. If I’m using tomatoes, I add them on top. I serve it chilled, at room temperature, or lightly sautéed for 1–2 minutes to warm it up without making the noodles soggy.

Servings And Timing

• Serves: 4 people

• Prep time: About 15 minutes

• Cook time: Optional quick sauté—1–2 minutes

• Total time: Approximately 15 minutes

Variations

• I sometimes skip the tomatoes and add roasted cherry peppers for a tangy twist.

• For a dairy‑free version, I might swap Parmesan for nutritional yeast and lemon zest for brightness.

• Occasionally I stir in cooked grilled chicken or shrimp to make it a more substantial meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. If I want it warm, I gently sauté the leftovers in a skillet just until warmed—this keeps the zoodles from becoming too soft or mushy.

FAQs

1. What If I Don’t Have A Spiralizer Or Julienne Peeler?

I simply use a mandoline or a sturdy vegetable peeler to create thin, pasta‑like slices.

2. Will The Zucchini Get Soggy If I Cook It?

Yes—zoodles cook very quickly. I sauté them only 1–2 minutes over medium heat to warm without losing their texture.

3. Can I Use Store‑Bought Pesto?

Absolutely! I often substitute homemade pesto with a good quality jarred basil pesto when I’m short on time.

4. Can This Be Made Ahead?

Yes—I prepare the pesto in advance and toss it with fresh zoodles right before serving. It works great as a chilled salad, especially for gatherings or picnics.

5. Is This Recipe Suitable For Low‑Carb Diets?

Definitely—it’s a light, vegetable‑based dish that’s naturally low in carbs and sugar, making it perfect for low-carb eating.

Conclusion

I find this zucchini noodles with pesto recipe endlessly adaptable and refreshing. It’s my go-to when I want something healthy, quick, and full of summer flavor. Whether served chilled or warm, it’s always a crowd-pleaser on my table.

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