Table of Information

AspectDetail
Preparation Time15 minutes
Total Time20 minutes
Servings4 servings

Introduction

Zucchini noodles, popularly known as “zoodles,” paired with pesto, make for a light and healthy meal. This dish is a great low-carb, gluten-free alternative to traditional pasta, offering a fresh and flavorful experience with the creamy and herby taste of pesto.

Ingredients

  • 4 medium-sized zucchinis
  • 1 cup fresh basil leaves
  • 1/3 cup pine nuts or walnuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
  • Salt and pepper to taste
  • Optional: Cherry tomatoes, lemon zest, or chili flakes for garnish

Directions

  1. Make Zoodles: Use a spiralizer to create zoodles from the zucchinis. Set aside on paper towels to drain any excess moisture.
  2. Prepare Pesto: In a food processor, blend basil, nuts, garlic, and Parmesan cheese (or nutritional yeast). Gradually add olive oil until the mixture becomes smooth. Season with salt and pepper.
  3. Combine Zoodles and Pesto: In a large bowl, toss the zoodles with the pesto. Ensure the zoodles are well-coated.
  4. Serve: Serve the zoodles immediately, garnished with cherry tomatoes, lemon zest, or chili flakes if desired.

Important Tips

  • Moisture Reduction: Patting the zoodles dry before mixing with pesto helps to prevent a watery dish.
  • Raw or Cooked: Zoodles can be enjoyed raw for a crunchier texture, or lightly sautéed for 1-2 minutes for a softer texture.
  • Pesto Thickness: Adjust the thickness of the pesto by adding more or less olive oil.

Zucchini Noodles (Zoodles) with Pesto Variations

  • Protein Addition: Add grilled chicken, shrimp, or tofu for added protein.
  • Creamy Pesto: Blend in some avocado or cream cheese with the pesto for a creamier sauce.
  • Vegan Twist: Use nutritional yeast instead of Parmesan cheese in the pesto.
  • Extra Veggies: Toss in roasted vegetables like bell peppers or mushrooms.

Storing and Reheating

  • Storing: It’s best to store zoodles and pesto separately in the fridge in airtight containers for up to 2 days.
  • Freezing: Freezing is not recommended as zoodles can become mushy upon thawing.

How to Reheat Zucchini Noodles (Zoodles) with Pesto

  • Reheat Lightly: If necessary, gently reheat zoodles in a pan over low heat, being careful not to overcook. Warm the pesto separately and then toss together.

Pros and Cons

Pros

  • A healthy, low-carb alternative to traditional pasta.
  • Quick and easy to prepare.
  • Versatile and customizable with various toppings and proteins.

Cons

  • Zucchini releases water, which can dilute the flavor if not properly drained.
  • May not be as filling as traditional pasta dishes.
  • Texture and taste might not appeal to those who prefer classic pasta.
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