These Zucchini Noodles with Pesto are a fresh, flavorful alternative to traditional pasta, combining tender-crisp spiralized zucchini with basil pesto, juicy tomatoes, and Parmesan cheese. Ready in just 15 minutes with no cooking required, this easy vegetarian recipe is perfect for warm summer days, quick lunches, or evenings when you want something delicious without turning on the stove.
Zucchini noodles, often called zoodles, have a mild flavor and a light, refreshing texture that pairs beautifully with pesto. Instead of boiling pasta, you’ll use a spiralizer to turn fresh zucchini into long, noodle-like strands. A short rest with salt helps draw out excess moisture, keeping the finished dish from becoming watery.
The secret to great pesto zucchini noodles is preparing the zucchini properly. After spiralizing, sprinkle the strands with salt and let them rest in a colander for 10 minutes. Rinse, drain, and gently squeeze away the excess moisture before tossing the noodles with extra-virgin olive oil and pesto. This simple step helps the sauce coat the zucchini without becoming diluted.
A sturdy vegetable spiralizer makes preparing zucchini noodles especially convenient. It creates even strands that resemble spaghetti and makes it easy to turn fresh vegetables into a pasta-style dish.
Once the zucchini is coated in pesto, divide it among serving bowls and finish with chopped heirloom tomatoes or cherry tomatoes, freshly ground black pepper, and Parmesan cheese. The tomatoes add a burst of juicy sweetness, while the Parmesan provides a savory finishing touch.
This no-cook zucchini noodle recipe is naturally lower in carbohydrates than traditional wheat pasta and makes a refreshing side dish or light meal. Serve it alongside grilled chicken, fish, or another favorite protein for a more substantial dinner.
Whether you’re looking for a quick vegetarian lunch or a simple way to use summer zucchini, these pesto zucchini noodles deliver plenty of fresh flavor with minimal preparation.
Now, let’s talk about the taste. These zucchini noodles are light and refreshing, making them the perfect meal for a warm summer day. They can be paired with a variety of sauces and toppings, depending on your personal taste preferences. You could try them with a simple tomato sauce, a creamy Alfredo sauce, or a zesty pesto sauce.
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Zucchini Noodles with Pesto
- Total Time: :15
- Yield: 4 1x
Ingredients
- 4 medium zucchini
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1/2 cup pesto
- 1 large ripe heirloom tomato, chopped or 1 cup chopped cherry tomatoes
- freshly ground pepper to taste
- freshly ground parmesan to taste
- Coarse Salt, preferably Malden Celtic Sea Salt Flakes
Instructions
- Cut zucchini into long strands with a spiralizer.
- Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes.
- Rinse and drain well, gently squeezing out the excess moisture.
- Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
- Add pesto and toss to coat evenly.
- Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with Parmesan, pepper and salt.
Notes
Can You Make Zucchini Noodles Ahead of Time?
Yes! You can spiralize the zucchini ahead of time and store it separately from the pesto in an airtight container in the refrigerator. For the best texture, wait to salt, drain, and dress the noodles until shortly before serving. Chop the tomatoes just before assembling the dish.
Once the zucchini noodles are mixed with pesto and salt, they will gradually release moisture, so this recipe is best enjoyed immediately after assembly.
How to Keep Zucchini Noodles from Getting Watery
Zucchini contains a lot of moisture, so proper draining is the key to good texture. After spiralizing, toss the noodles with salt and let them sit in a colander for 10 minutes. Rinse and drain thoroughly, then gently squeeze away the excess water before adding the olive oil and pesto. Avoid mixing the noodles with the sauce too far in advance, and serve immediately for the freshest texture.
- Prep Time: :15
- Category: Side Dish
- Method: No-Cook / Spiralized
- Diet: Vegetarian