Pesto zucchini noodles are the perfect light and low-carb dish for anyone looking to enjoy a healthy, flavorful meal without a lot of hassle. Whether you’re following a low-carb diet or just want a fresh, vegetable-packed dinner, this quick recipe will satisfy your cravings and fit seamlessly into your busy weeknight routine.
Table of Contents
- Recipe Overview
- Ingredients
- How to Make
- Tips
- Make-Ahead
- Storing
- Freezing
- Reheating
- Serving Suggestions
Pesto Zucchini Noodles
- Simple to prepare in under 20 minutes
- Light, refreshing, and bursting with flavor
- Suitable for a variety of dietary preferences, including gluten-free and vegan
Ingredients
- 4 medium zucchinis, spiralized
- 1 cup fresh basil pesto {store-bought or homemade}
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Parmesan cheese, for serving (optional)
How to Make
To prepare your pesto zucchini noodles, start by spiralizing the zucchinis using a spiralizer, making sure to create even noodles. Heat the olive oil in a large skillet over medium heat. Once hot, add the zucchini noodles to the pan along with the salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still have a slight crunch. Remove from heat and toss with freshly prepared or store-bought pesto until every strand is well-coated. Serve warm, topped with Parmesan cheese if desired.
Tips
- For added protein, mix in grilled chicken or shrimp.
- Experiment with different types of pesto like sun-dried tomato or arugula.
- Do not overcrowd the pan to avoid soggy noodles.
Make-Ahead
To make this dish ahead of time, spiralize your zucchini and store it in an airtight container in the fridge for up to 3 days. Prepare the pesto ahead as well, but combine them just before serving to keep the noodles fresh.
Storing
Store leftover zucchini noodles in an airtight container in the refrigerator for up to 2 days. They may lose some texture but will still taste delicious.
Freezing
It’s not recommended to freeze cooked zucchini noodles as they can become mushy upon thawing. However, raw spiralized zucchini can be frozen for up to a month.
Reheating
To reheat, simply sauté on medium heat until warmed through. Add a splash of olive oil for moisture if needed.
Serving Suggestions
Pair your pesto zucchini noodles with grilled salmon or meatballs for a satisfying meal. Alternatively, serve as a side dish with roasted vegetables or a fresh salad to round out your dinner plate.
Ready to create your own heavenly pesto zucchini noodles? Grab your spiralizer and some fresh basil!
For optimal results, consider investing in a high-quality spiralizer like this one on Amazon.
Pesto Zucchini Noodles: Light and Low-Carb
Pesto zucchini noodles are the perfect light and low-carb dish for anyone looking to enjoy a healthy, flavorful meal without a lot of hassle. This quick, veggie-packed dinner comes together in under 20 minutes and pairs beautifully with Parmesan.
Ingredients
| 4 medium zucchinis, spiralized | |
| 1 cup fresh basil pesto {store-bought or homemade} | |
| 1 tablespoon extra virgin olive oil | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| Parmesan cheese, for serving (optional) |
Preparation
Notes
- For added protein, mix in grilled chicken or shrimp.
- Experiment with different types of pesto like sun-dried tomato or arugula.
- Do not overcrowd the pan to avoid soggy noodles.
