There is something so refreshing about a bowl of zucchini noodles tossed in bright green pesto. It feels light, vibrant, and bursting with flavor, yet still satisfying enough to make a full meal. This dish is one of those recipes that you can whip up quickly on a busy evening but also feels special enough to serve to friends.
I first made zucchini noodles on a hot summer day when I wanted something fresh that would not weigh me down. A pile of garden zucchini had been sitting on the counter, and I decided to spiralize them instead of making another stir fry. I tossed the noodles with a homemade basil pesto, and it was one of those kitchen moments that felt magical. Since then, this recipe has become a favorite whenever I crave something quick, nourishing, and full of flavor.
Why You’ll Love This
The first reason is the flavor. Fresh zucchini has a mild taste that soaks up the garlicky, herby notes of pesto beautifully. Every bite feels light yet packed with brightness from basil, lemon, and a touch of parmesan. It is a perfect balance of fresh and comforting.
The second reason is how simple it is to make. You only need a handful of ingredients and one pan. With a spiralizer or even just a peeler, you can have noodles ready in minutes. Toss them with pesto, and dinner is on the table before you know it.
The third reason is that it is a healthier swap for traditional pasta. Zucchini noodles are naturally gluten free, low in carbs, and rich in vitamins. You still get that fun twirl of noodles but with the bonus of extra vegetables.
The fourth reason is how versatile this recipe is. You can serve it as a light main dish, a side alongside grilled chicken or fish, or even mix it with pasta for a half-and-half meal. It works for weeknights, meal prep, or even a quick lunch at the office.
Recipe Details
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Cuisine Type: Italian, Mediterranean
Servings: 2–3
Estimated Cost: Budget-friendly, around $10 depending on ingredients
Equipment Needed:
- Spiralizer or julienne peeler
- Large skillet or sauté pan
- Wooden spoon or spatula
- Knife and cutting board
- Small mixing bowl
- Tongs for tossing noodles
Ingredients
- 4 medium zucchini, spiralized into noodles
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts or walnuts
- ½ cup grated parmesan cheese, plus extra for topping
- ½ cup extra virgin olive oil
- Juice of ½ lemon
- Salt and black pepper, to taste
- Cherry tomatoes, halved, optional for garnish
- Grilled chicken, shrimp, or tofu, optional for extra protein
Ingredient Notes:
- You can swap pine nuts with walnuts, cashews, or even sunflower seeds if needed.
- For a dairy free version, use nutritional yeast instead of parmesan.
- Fresh basil gives the best flavor, but a mix of spinach and basil also works.
- Zucchini is best used fresh, but spiralized noodles can be stored in the fridge for one day before cooking.
Step-by-Step Instructions
- Start by preparing the pesto. In a food processor or blender, combine basil leaves, garlic, nuts, parmesan, and lemon juice. Pulse until roughly chopped. Slowly drizzle in olive oil while blending until smooth and creamy. Taste and adjust with salt and pepper.
- Spiralize the zucchini into noodles. If you do not own a spiralizer, you can use a julienne peeler or even slice thin ribbons with a regular vegetable peeler. Place the noodles on a paper towel to absorb any extra moisture.
- Heat a large skillet over medium heat. Add just a splash of olive oil to prevent sticking. Toss in the zucchini noodles and cook for 2 to 3 minutes, stirring gently. They should soften slightly but still remain firm and fresh. Do not overcook or they will become watery.
- Once the noodles are tender, remove the pan from heat. Add a few generous spoonfuls of pesto directly into the skillet. Use tongs to toss until the zucchini is well coated. Add more pesto depending on your taste preference.
- Plate the noodles and top with extra parmesan, freshly cracked black pepper, and cherry tomatoes for color. If adding protein, this is the perfect time to mix in grilled chicken, sautéed shrimp, or crispy tofu.
- Serve right away while the zucchini noodles are warm but still fresh. A drizzle of extra olive oil or a squeeze of lemon on top makes the dish pop even more.
Nutrition Facts
Approximate per serving:
- Calories: 320
- Protein: 10 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Fat: 26 g
- Sodium: 340 mg
- Vitamin A: 20% DV
- Vitamin C: 45% DV
- Calcium: 20% DV
- Iron: 12% DV
Tips for Success
Use fresh, firm zucchini. Soft zucchini will release too much water and turn mushy when cooked.
Do not overcook the noodles. Just a couple of minutes in the pan keeps them crisp and prevents a watery dish.
Pat the noodles dry before cooking. This extra step helps reduce excess liquid and makes the texture much better.
Make extra pesto. It keeps well in the fridge for up to a week and can be used on sandwiches, grilled vegetables, or tossed with pasta.
Common Questions
Can I make this ahead of time?
Yes, you can spiralize the zucchini a day in advance and store it in an airtight container. Just wait to cook and add pesto until ready to serve.
What if I do not have a spiralizer?
A julienne peeler works well for thin strips. You can also cut the zucchini into ribbons with a regular peeler. The texture will be slightly different but still tasty.
Can this recipe be made vegan?
Yes, replace parmesan with nutritional yeast or a plant-based parmesan alternative. The pesto will still be flavorful and creamy.
How do I store leftovers?
Store in a container in the fridge for up to two days. Reheat gently on the stove with a splash of olive oil. Avoid microwaving too long, as it can make the noodles watery.
Variations and Substitutions
Try making the pesto with arugula or kale instead of basil for a peppery or earthy flavor. Spinach also makes a mild and kid-friendly option.
Swap zucchini with yellow squash, cucumber (for a raw version), or even carrot noodles for a colorful twist.
Add a sprinkle of red pepper flakes or a spoonful of sun-dried tomatoes to the pesto for an extra burst of flavor.
Serving and Pairing Suggestions
Serve zucchini noodles with pesto as a light main course with a side of crusty bread and a fresh salad. It pairs beautifully with grilled chicken, baked salmon, or shrimp skewers.
For beverages, a chilled glass of sparkling water with lemon or a crisp white wine like Sauvignon Blanc complements the fresh flavors perfectly.
Storage and Reheating Tips
Keep leftover noodles in the fridge in a sealed container for up to two days. For best results, reheat in a skillet over medium-low heat with a drizzle of olive oil. Avoid freezing, as zucchini releases too much water once thawed.
Zucchini noodles with pesto is the kind of recipe that always feels like sunshine in a bowl. It is light yet satisfying, simple but full of flavor, and endlessly versatile. Whether you are cooking for yourself, your family, or hosting friends, this dish has a way of bringing smiles to the table. I hope you give it a try soon, and thank you for joining me in the kitchen today.
