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15 minute zucchini noodle recipe fresh basil pesto with zoodles healthy zucchini pasta how to make zoodles keto zucchini pasta recipe low carb pasta alternative pesto zoodles spiralized zucchini pasta vegetarian summer recipes zucchini noodles with pesto

Zucchini Noodles with Pesto Recipe (Fresh, Fast & Healthy!)

Name: Zucchini Noodles with Pesto Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 small Zucchini; 2 cups packed Basil Leaves; 2 cloves Garlic; ⅓ cup Extra-Virgin Olive Oil; 2 tsp fresh Lemon Juice; ¼ cup Parmesan Cheese (freshly grated); Kosher Salt and freshly Ground Black Pepper; Grape Tomatoes (optional, for topping)

Looking for a light and healthy dish that’s big on flavor but low on carbs? These Zucchini Noodles with Pesto a.k.a. “Zoodles”—are the perfect summertime meal. With fresh basil pesto and juicy cherry tomatoes, this no-cook (or quick-sauté) recipe is ready in just 15 minutes. It's gluten-free, vegetarian, low-carb, and full of garden-fresh goodness.

Whether you're using up a bumper crop of zucchini or just looking for a quick weekday lunch or dinner, this dish is a winner. Serve it chilled on hot days or warm for cozy comfort without the carbs.

Zucchini Noodles with Pesto Recipe

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

224

These Zucchini Noodles with Pesto are a refreshing, low-carb alternative to traditional pasta. They're perfect for quick lunches, meal prep, or picnics—and endlessly customizable with your favorite veggies or proteins. Plus, no oven needed!

Make the most of zucchini season, and go zoodles today! 🥒🌿

Author:

Guiseppe

Image of Zucchini Noodles with Pesto Recipe

Ingredients

4 small Zucchini
2 cups packed Basil Leaves
2 cloves Garlic
⅓ cup Extra-Virgin Olive Oil
2 tsp fresh Lemon Juice
¼ cup Parmesan Cheese (freshly grated)
Kosher Salt and freshly Ground Black Pepper
Grape Tomatoes (optional, for topping)

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Directions

Spiralize the Zucchini
Using a julienne peeler, spiralizer, or mandoline, slice the zucchini into thin noodles. Set aside.
Make the Pesto
In a food processor, combine the basil leaves and garlic. Pulse until coarsely chopped.
While the processor is running, slowly drizzle in the olive oil until the mixture is smooth.
Stop and scrape down the sides. Add the lemon juice and Parmesan cheese. Pulse until fully blended.
Season with salt and pepper to taste.
Toss and Serve
In a large bowl, toss the zucchini noodles with the pesto until evenly coated.
Top with cherry or grape tomatoes, if desired. Serve at room temperature or chilled.
Optional: Lightly Cook
If you prefer warm noodles, quickly sauté the pesto-coated zucchini in a skillet over medium heat for 1–2 minutes. Be careful not to overcook—they should remain firm, not mushy.

Recipe Note

Storage Tip

Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh!

Nutrition

Serving Size: 1 serving
per serving: Calories; 224

Amount/Serving % Daily Value

Fat: 20 grams; 26%
Protein: 5 grams; 10%
Carbs: 7 grams; 2%

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Zucchini Noodles with Pesto Recipe (Fresh, Fast & Healthy!)

Zucchini Noodles with Pesto Recipe

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Prep Time

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