zucchini noodles with pesto

How To Cook/Prepare Zucchini Noodles with Pesto

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DietaryGluten FreeLatin America CuisineLow-CarbLunchRecipesWorld Cuisines

Zucchini noodles, commonly known as zoodles, have gained popularity as a gluten-free and low-carb alternative to traditional pasta. Rooted in Italy’s love for fresh, homemade meals, this dish embraces simple yet bold flavors, featuring pesto, olive oil, and Parmesan cheese.

Ingredients

  • 2 medium zucchinis, spiralized
  • ¼ cup pesto sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • ½ cup cherry tomatoes, halved
  • ¼ cup grated Parmesan cheese (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 clove garlic, minced (optional)
  • 1 tablespoon pine nuts (optional, for extra crunch)

Instructions:

  1. 1. Prepare the Zucchini Noodles

    • If using fresh zucchinis, spiralize them into thin noodles using a spiralizer.
    • Lightly pat them dry with a paper towel to remove excess moisture and prevent sogginess when cooked.

    2. Sauté the Zoodles

    • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
    • Add the minced garlic (if using) and sauté for about 30 seconds until fragrant.
    • Add the zucchini noodles, tossing frequently, and cook for 2–3 minutes until slightly tender but still firm (al dente).

    3. Add the Pesto and Tomatoes

    • Reduce heat to low, then stir in ¼ cup pesto sauce until the zoodles are evenly coated.
    • Add the cherry tomatoes and toss gently for another 30 seconds to warm them slightly without making them mushy.

    4. Serve and Garnish

    • Remove from heat and sprinkle with Parmesan cheese (if using).
    • Top with pine nuts for extra crunch and a drizzle of extra olive oil for added richness.
    • Serve immediately and enjoy!

Nutritional Information (Per Serving)

  • Calories: ~220 kcal
  • Protein: ~6g
  • Total Fat: ~18g
  • Saturated Fat: ~3g
  • Carbohydrates: ~8g
  • Fiber: ~3g
  • Sugars: ~5g
  • Sodium: ~250mg

Benefits

✅ Low in Carbs, High in Nutrients – Zucchini is naturally low in carbohydrates and calories while providing vitamins A, C, and potassium.

✅ Heart-Healthy Fats – Olive oil and pesto contain monounsaturated fats, which support heart health and reduce inflammation.

✅ Rich in Antioxidants – Tomatoes provide lycopene, a powerful antioxidant that promotes skin health and reduces oxidative stress.

✅ Gut-Friendly – Zucchini and tomatoes are high in fiber, which aids digestion and supports a healthy gut microbiome.

✅ Gluten-Free & Keto-Friendly – Perfect for those avoiding gluten or following a low-carb lifestyle.

Tips

  • Don’t Overcook the Zoodles – Overcooking can make them soggy. Aim for a slight crunch (al dente texture).
  • Remove Excess Moisture – After spiralizing the zucchini, sprinkle salt on them and let them sit for 10 minutes before patting dry. This helps prevent excess water release during cooking.
  • Homemade Pesto for Freshness – For the best flavor, make your own pesto using fresh basil, garlic, pine nuts, Parmesan, and olive oil blended together.
  • Add Protein – For a more filling meal, serve with grilled chicken, shrimp, or tofu.
  • Dairy-Free Alternative – Skip the Parmesan or use nutritional yeast for a dairy-free, vegan-friendly version.
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