Zucchini Noodles With Pesto

Zucchini Noodles With Pesto is a vibrant, low-carb pasta alternative featuring fresh zucchini spirals tossed in a fragrant homemade basil pesto. This easy Italian-inspired main dish is vegetarian and gluten-free, providing a quick and healthy meal option for any day of the week.

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With a 15-minute preparation time and just 5 minutes of cooking, this dish is perfect for those seeking a light yet satisfying meal. By combining fresh basil, Parmesan cheese, and pine nuts, the homemade pesto brings a burst of flavor to the tender zucchini noodles.

Ingredients

• 2 medium zucchinis, spiralized
• 1 tablespoon olive oil
• Pinch of salt
• 1 cup fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts for variation)
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• Extra grated Parmesan (garnish)
• Fresh basil leaves (garnish)
• Crushed red pepper flakes (optional garnish)

Instructions

Step 1

Prepare the pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.

Step 2

With the processor running, slowly drizzle in olive oil and lemon juice until the pesto is smooth. Season with salt and pepper to taste.

Step 3

Spiralize the zucchinis into noodles.

Step 4

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt. Sauté for 2–3 minutes until just tender but not mushy.

Step 5

Remove from heat and toss zucchini noodles with desired amount of pesto (start with half and add more to taste).

Step 6

Divide between plates. Top with extra Parmesan, fresh basil, and red pepper flakes if desired.

Zusatztipps für die Zubereitung

Serve the dish immediately for the best texture, as zucchini naturally releases water if it sits too long. Be careful not to over-sauté the noodles; 2-3 minutes is just enough to make them tender without becoming mushy.

Varianten und Anpassungen

For a vegan alternative, substitute nutritional yeast for the Parmesan cheese in the pesto. If you have nut allergies, use sunflower seeds instead of pine nuts. You can also add extra protein by serving with grilled chicken or adding fresh cherry tomatoes.

Serviervorschläge

Divide the noodles between plates and garnish with extra grated Parmesan, fresh basil, and red pepper flakes. Each serving provides approximately 320 calories and 8g of protein, making it a balanced vegetarian option.

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This Zucchini Noodles With Pesto recipe is a simple, elegant way to enjoy a healthy meal that emphasizes fresh ingredients and vibrant Italian-inspired flavors.

Recipe FAQs

→ How do I prevent zucchini noodles from getting watery?

Sauté the noodles for just 2–3 minutes over medium heat until tender-crisp. Avoid overcooking, and toss with pesto immediately after removing from heat. Serving right away helps maintain the best texture.

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top to prevent oxidation and preserve the vibrant green color.

→ What's a good substitute for pine nuts?

Walnuts work beautifully in basil pesto and offer a similar creamy texture. For nut allergies, sunflower seeds or pumpkin seeds provide crunch without the nuts. Cashews also create a rich, smooth pesto.

→ How many zucchinis do I need per person?

Plan on one medium zucchini per person. Zucchini noodles reduce in volume when cooked, so what seems like a large amount raw will shrink down significantly. Two medium zucchinis yield two generous servings.

→ Is this dish freezer-friendly?

The pesto freezes beautifully for up to 3 months in ice cube trays or freezer bags. However, the cooked zucchini noodles don't freeze well—they become mushy when thawed. It's best to prepare the zucchini fresh and store the pesto separately.

→ Can I add protein to make it more filling?

Grilled chicken, shrimp, or pan-seared salmon all pair wonderfully with the pesto flavors. For vegetarian protein, try white beans, chickpeas, or crumbled goat cheese. These additions transform the light dish into a complete, satisfying meal.