Description
Zucchini Noodles with Pesto is the ultimate summer dish light, vibrant, and ready in 10 minutes. Fresh zoodles tossed with creamy basil pesto deliver all the flavor of pasta with none of the heaviness. Perfect for weeknight dinners, meal prep, or a quick healthy lunch.
Ingredients
Scale
- 2–3 medium zucchinis, spiralized
- ½ tsp salt (for draining)
- 1–2 tsp olive oil
- ½ cup basil pesto (homemade or store-bought)
- Grated Parmesan cheese, for serving (optional)
- Cracked black pepper, to taste
- Optional toppings: cherry tomatoes, toasted pine nuts, red pepper flakes
Instructions
- Spiralize the zucchini and place in a colander. Sprinkle with salt and let rest for 10–15 minutes to draw out moisture. Pat dry with paper towels.
- If using homemade pesto, blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper until smooth. Set aside.
- In a nonstick skillet, heat olive oil over medium-low heat. Add zoodles and sauté gently for 2–3 minutes, just until slightly tender.
- Turn off heat and stir in the pesto. Toss until noodles are evenly coated with sauce.
- Serve immediately, topped with Parmesan, black pepper, and any additional garnishes you like.
Notes
Salt and drain zucchini before cooking to prevent watery noodles. Add grilled chicken, shrimp, or mushrooms for protein. Serve warm or cold—this dish is just as delicious straight from the fridge.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg