Best Zucchini Noodles with Pesto: Quick and Tasty Meal

Tired of the same old pasta dishes that leave you feeling heavy and sluggish? Zucchini noodles with pesto is the refreshing alternative your dinner table has been waiting for! This vibrant, nutrient-packed meal delivers all the satisfaction of pasta with a fraction of the carbs and calories.

Hi, I’m Ethan Miller, the heart behind FoodyDish! After years of experimenting with vegetable-based alternatives to traditional pasta, I’ve perfected this zucchini noodles with pesto recipe that even pasta purists can’t resist. The secret lies in properly preparing the zucchini noodles so they maintain the perfect al dente texture.

In this recipe guide, I’ll walk you through everything from selecting the best zucchini and making homemade pesto to cooking techniques that ensure your “zoodles” are never soggy. Whether you’re looking for a light weeknight dinner or a fresh side dish, this recipe has you covered.

Why These Zucchini Noodles with Pesto Works

• Uses affordable, seasonal zucchini that’s available year-round in most grocery stores
• Prep takes just 15 minutes from start to finish – perfect for busy weeknights
• Incredibly versatile – works as a main dish, side dish, or base for protein additions
• Naturally gluten-free, low-carb, and packed with nutrients
• The bright, herby pesto perfectly complements the mild flavor of zucchini noodles

Choosing the Right Zucchini for Noodles

Best Zucchini Types for This Recipe

Medium-sized zucchini (6-8 inches) are ideal for making zucchini noodles. They have fewer seeds in the center and provide the perfect firmness. While the classic green zucchini works wonderfully, yellow summer squash can also be spiralized for a colorful variation of this zucchini noodles with pesto dish.

Buying Tips for Zucchini Noodles

Look for firm zucchini with smooth, unblemished skin. Avoid zucchini that feel soft or have wrinkled skin, as these indicate they’re past their prime. The best zucchini will feel heavy for their size and have a vibrant, deep green color.

Substitutions for Zucchini Noodles

If zucchini isn’t available, try spiralizing cucumber (though it will be more watery), butternut squash (for a sweeter flavor), or carrots (for added crunch). Each alternative will change the flavor profile slightly but will work beautifully with the pesto sauce.

Ingredients & Prep for Zucchini Noodles with Pesto

Zucchini Noodles Prep Essentials

Properly preparing zucchini is crucial for non-soggy noodles. After spiralizing, place the zucchini noodles on paper towels and sprinkle with a pinch of salt. Let them sit for 10-15 minutes to draw out excess moisture, then pat dry before cooking.

Homemade Pesto Ingredients

• 2 cups fresh basil leaves, packed
• ½ cup freshly grated Parmesan cheese
• ⅓ cup pine nuts (can substitute walnuts)
• 3 garlic cloves, minced
• ½ cup extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice for brightness

Pantry Staples for Zucchini Noodles with Pesto

Extra virgin olive oil, salt, black pepper, red pepper flakes (optional for heat), and a splash of lemon juice are all you need to enhance this simple dish. Keep fresh cherry tomatoes and extra Parmesan on hand for garnish.

Step-by-Step Cooking Instructions for Zucchini Noodles with Pesto

Pre-Cooking Prep for Zucchini Noodles

1. Wash and dry 4 medium zucchini thoroughly
2. Trim the ends of each zucchini
3. Use a spiralizer to create spaghetti-like strands (you can also use a julienne peeler)
4. Place noodles on paper towels, sprinkle with salt, and let sit for 15 minutes
5. Gently pat dry to remove excess moisture

Cooking Method for Zucchini Noodles

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat
2. Add zucchini noodles and cook for ONLY 2-3 minutes, tossing gently with tongs
3. Remove from heat while noodles are still slightly firm (they’ll continue cooking)

Doneness Check for Zucchini Noodles

Perfect zucchini noodles should be al dente slightly crisp with a tender bite. They should never be mushy or watery. If you can twirl them around your fork like regular pasta, they’re done perfectly!

Combining Zucchini Noodles with Pesto

Transfer the warm (not hot) zucchini noodles to a large bowl. Add 3-4 tablespoons of pesto and toss gently until the noodles are evenly coated. The residual heat will help the pesto coat the noodles without cooking the basil.

Pro Tips for Perfect Zucchini Noodles with Pesto

Avoiding Soggy Zucchini Noodles

• Don’t overcook! The number one mistake is cooking zucchini noodles too long
• Avoid salting the noodles during cooking (salt them before to draw out moisture)
• Use a large enough pan so noodles aren’t crowded
• Consider serving raw for maximum crispness just toss with warm pesto

Tool Recommendations for Zucchini Noodles

A dedicated spiralizer yields the best results, but a julienne peeler works in a pinch. For cooking, use a large non-stick skillet or wok that allows plenty of room for tossing. Silicone-tipped tongs are perfect for gentle handling.

Storage & Reheating Zucchini Noodles with Pesto

Store uncooked spiralized zucchini in an airtight container lined with paper towels for up to 2 days. Store pesto separately. When reheating leftovers, use a quick sauté over medium heat just until warmed through – never microwave!

Looking for more healthy recipe inspiration? Check out my Pinterest page where I share dozens of vegetable-based dishes that will revolutionize your weeknight meals!

Flavor Variations for Zucchini Noodles with Pesto

Spicy Zucchini Noodles with Pesto

Add a kick by incorporating red pepper flakes into your pesto, or stir in a tablespoon of Calabrian chili paste. For a more substantial heat, sauté a minced jalapeño with a bit of garlic before adding your zucchini noodles.

Keto/Paleo Zucchini Noodles with Pesto

This dish is naturally keto-friendly! For a paleo version, skip the Parmesan in the pesto and add 2 extra tablespoons of nuts plus 1 tablespoon of nutritional yeast for a cheese-like flavor.

Global Flavors for Zucchini Noodles

Serving Suggestions for Zucchini Noodles with Pesto

• Add protein: Top with grilled chicken, sautéed shrimp, or crispy tofu
• Serve alongside: Grilled salmon, roasted chicken, or a hearty vegetable soup
• Perfect sides: Garlic bread for those wanting carbs, or a light tomato salad
• Drink pairings: Crisp Sauvignon Blanc or sparkling water with lemon

FAQs About Zucchini Noodles with Pesto

Can I make zucchini noodles without a spiralizer?

Yes! Use a julienne peeler, regular vegetable peeler (for wider ribbons), or even a box grater for shorter noodles. Some grocery stores also sell pre-spiralized zucchini in the produce section.

Do I have to cook zucchini noodles?

Not at all! Raw zucchini noodles have a pleasant crunch and can be eaten as-is after being tossed with pesto. This is actually preferred by many for its fresher flavor and crisp texture.

How do I prevent my zucchini noodles from becoming watery?

The salt-and-drain method is crucial. After spiralizing, place noodles on paper towels, sprinkle with salt, wait 15 minutes, then pat dry. Also, avoid overcooking and serve immediately after tossing with pesto.

Conclusion

Zucchini noodles with pesto isn’t just a healthy alternative to pasta it’s a delicious dish that stands on its own merits. The crisp-tender texture of properly prepared zucchini paired with the rich, herbaceous flavor of fresh pesto creates a meal that’s as satisfying as it is nourishing.

I hope this recipe becomes a staple in your kitchen just as it has in mine! Don’t forget to experiment with different pesto variations and toppings to make it your own. If you try this recipe, I’d love to hear about your experience in the comments below.

Best Zucchini Noodles with Pesto: Quick and Tasty Meal

---

• Author: Michael
• Total Time: 12–13 mins
• Yield: 2–3 servings 1x

Print Recipe

Pin Recipe

Description

A light, low-carb pasta alternative featuring fresh zucchini noodles tossed in a flavorful basil pesto sauce.

---

Ingredients

Scale 1x2x3x

4 medium zucchinis, spiralized

1/2 cup basil pesto (store-bought or homemade)

1 tbsp olive oil

1/4 cup cherry tomatoes, halved (optional)

2 tbsp grated Parmesan cheese (optional)

Salt and pepper, to taste

---

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Add zucchini noodles and sauté for 2–3 minutes until slightly tender.

3. Remove from heat and toss with pesto until evenly coated.

4. Add cherry tomatoes and Parmesan if desired.

5. Season with salt and pepper to taste. Serve immediately.

Notes

Avoid overcooking zucchini noodles—they should remain slightly firm.

Can add grilled chicken or shrimp for a protein boost.

Use gluten-free pesto if needed for dietary restrictions.

• Prep Time: 10 mins
• Cook Time: 2–3 mins
• Category: Main Dish / Pasta Alternative
• Method: Sautéing
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 plate
• Calories: 180

Keywords: zucchini noodles, pesto, low-carb pasta