Table of Information
Aspect | Detail |
---|---|
Preparation Time | 15 minutes |
Total Time | 20 minutes |
Servings | 4 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
- Make Zoodles: Use a spiralizer to create zoodles from the zucchinis. Set aside on paper towels to drain any excess moisture.
- 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.
- Combine Zoodles and Pesto: In a large bowl, toss the zoodles with the pesto. Ensure the zoodles are well-coated.
- 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.