I love light, fresh meals in the warmer months, and this zucchini noodles with pesto recipe is one of those go-to dishes I turn to again and again. It transforms fresh zucchini into tender, flavorful “zoodles” and coats them with a homemade basil pesto that’s bright, garlicky, and satisfying. It’s a perfect dish when I want something healthy, quick, and packed with flavor. I can serve it cold, at room temperature, or lightly warmed for versatility, and it’s easy to make ahead too.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s:

• Light and healthy, yet packed with flavor

• Perfect for lunch, dinner, or a side dish

• Quick to prepare – just 15 minutes from start to finish

• Made with fresh, simple ingredients

• Easily customizable with added proteins or vegetables

• Naturally gluten-free and can be made vegan

Ingredients

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

• 4 small zucchini – firm and fresh, trimmed at the ends

• 2 cups packed fresh basil leaves – preferably sweet basil, washed and dried

• 2 cloves garlic – peeled

• 1/3 cup extra-virgin olive oil – high-quality for the best flavor

• 2 teaspoons fresh lemon juice – for brightness and to balance the oil

• 1/4 cup freshly grated Parmesan cheese – for richness and a savory kick

• Kosher salt – to taste

• Freshly ground black pepper – to taste

• 1/2 cup cherry or grape tomatoes (optional) – halved, for a pop of sweetness and color

Directions

1. Use a spiralizer, julienne peeler, or mandoline to slice the zucchini into thin noodle-like strands. If the zucchini feels watery, I like to lay the zoodles on paper towels for a few minutes to absorb excess moisture.

2. In a food processor, combine the fresh basil leaves and garlic cloves. Pulse several times until finely chopped.

3. With the food processor running, slowly drizzle in the olive oil. I stop and scrape down the sides once or twice to ensure everything blends evenly.

4. Add the fresh lemon juice and grated Parmesan cheese. Pulse again until the pesto is smooth and well combined. Season with kosher salt and freshly ground black pepper to taste.

5. In a large bowl, toss the zucchini noodles with the pesto until the noodles are well coated.

6. If I’m using cherry or grape tomatoes, I add them on top or mix them in at this point.

7. I like to serve this dish at room temperature or chilled. If I’m in the mood for something warmer, I’ll sauté the coated zoodles in a skillet over medium heat for 1–2 minutes. I’m careful not to overcook them, as they can become soft and watery.

Servings And Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 5 minutes (optional if sautéing)

• Total Time: 15 minutes

Variations

• I sometimes add grilled chicken, shrimp, or tofu for a more filling meal.

• Swapping half the basil for spinach or kale stretches the greens and adds a different twist.

• I love using toasted walnuts or almonds instead of pine nuts when I want a different flavor in the pesto.

• Stirring in sun-dried tomatoes, olives, or roasted red peppers gives the dish more depth and color.

• A spoonful of Greek yogurt or cream makes the pesto richer and creamier.

• For a cheesier taste, I occasionally sprinkle extra Parmesan or crumble goat cheese on top before serving.

Storage/Reheating

• Storage: I store leftover zucchini noodles and pesto separately in airtight containers in the refrigerator for up to 2 days. If they’re already mixed, I try to eat them within 24 hours, as the zucchini can release water and soften.

• Reheating: When I want to eat them warm, I quickly sauté the zoodles in a skillet over medium heat for about 1 minute. I avoid microwaving them, as it can make the noodles soggy. This dish also tastes great served cold or at room temperature.

FAQs

How Do I Keep Zucchini Noodles From Getting Watery?

I lay the zucchini noodles on paper towels after spiralizing and gently press them to remove excess moisture. Avoid overcooking — even a minute or two too long can turn them mushy.

Can I Use Store-Bought Pesto Instead Of Homemade?

Yes, when I’m short on time, I use high-quality store-bought pesto. It saves time and still adds great flavor to the dish.

What’s The Best Way To Spiralize Zucchini?

I use a spiralizer for quick, even noodles. A julienne peeler or mandoline works too. I prefer medium-sized zucchini that are firm and straight for the best results.

Can I Make This Dish Ahead Of Time?

Yes, I often prep the pesto and spiralize the zucchini ahead of time. I store them separately and mix right before serving to keep the noodles fresh and firm.

Can I Make This Recipe Vegan?

Absolutely. I just leave out the Parmesan or use a plant-based alternative. The rest of the ingredients are naturally vegan-friendly.

Conclusion

This zucchini noodles with pesto recipe is one of my favorite ways to enjoy a quick, healthy, and vibrant meal. I love how easy it is to make and how fresh it tastes every time. Whether I’m enjoying it cold on a hot day or warming it slightly for a cozy dinner, it’s always a satisfying option. With just a few basic ingredients and a handful of minutes, I’ve got a delicious dish that never fails to impress.