Save to Pinterest The first time I made zucchini noodles, I was expecting disappointment—something that would taste like diet food or a sad substitute for the real thing. But then that basil pesto hit the warm, slightly crisp zucchini ribbons, and I actually forgot I wasn't eating pasta. My husband looked at me mid-bite and said, "You can make this again anytime," which is basically the highest compliment he gives vegetables.
Last summer, I made this for my friend who had just started a gluten-free journey, and she literally licked her plate. We sat on my back porch with wine, and she kept saying, "I cant believe this is zucchini." Thats the moment I realized this wasnt just a substitute dish—it was legitimately delicious on its own merits.
Ingredients
- 2 medium zucchinis: Look for firm ones without soft spots—smaller zucchinis have fewer seeds and better texture
- 1 tablespoon olive oil: Just enough to give the noodles a quick sauté without making them greasy
- Pinch of salt: Helps draw out just enough moisture from the zucchini
- 1 cup fresh basil leaves: Pack them down—airy measurements make weak pesto
- 1/4 cup grated Parmesan: The salty, umami foundation that makes everything else sing
- 1/4 cup pine nuts: Walnuts work in a pinch but pine nuts give that luxurious, buttery finish
- 1 garlic clove: One is enough—raw garlic gets intense quickly
- 1/4 cup extra-virgin olive oil: Dont be shy here, this is what carries all the flavors
- 1 tablespoon lemon juice: Cuts through the richness and keeps everything bright
- Salt and black pepper: Taste as you go—pesto needs more seasoning than you think
- Extra Parmesan and basil for garnish: Because the visual matters almost as much as the taste
Instructions
- Make the pesto base:
- Toss the basil, Parmesan, pine nuts, and garlic into your food processor and pulse until everything is finely chopped and looks like confetti.
- Stream in the oil:
- With the motor running, pour in that olive oil and lemon juice in a slow, steady stream until it transforms into a vibrant green sauce.
- Spiralize your zucchini:
- Turn those zucchinis into noodles—long, curly ribbons that look impressive but take about thirty seconds.
- Give them a quick toss:
- Heat the tablespoon of olive oil in a large skillet over medium heat, add the noodles with a pinch of salt, and sauté for just 2 to 3 minutes until theyre slightly tender but still have some bite.
- Bring it all together:
- Remove from heat and toss with half the pesto first, then add more until it looks perfectly coated and glossy.
- Finish with flair:
- Divide between plates and shower with extra Parmesan, fresh basil leaves, and red pepper flakes if you like that gentle heat.
Save to Pinterest This recipe became my go-to for busy weeknights when I want something that feels indulgent but leaves me feeling light. Theres something almost meditative about spiralizing vegetables, and that first whiff of fresh basil hitting the food processor is instant aromatherapy after a long day.
Making It Your Own
Sometimes I toss in halved cherry tomatoes right at the end—they burst from the residual heat and create these little pockets of sweetness. A handful of spinach blended into the pesto makes it even more nutritious without changing the flavor much.
What To Serve With Zucchini Noodles
Grilled chicken or shrimp turn this into a complete protein-packed meal. A simple arugula salad with lemon vinaigrette on the side adds freshness without competing with the pesto.
Storage And Make Ahead Tips
The pesto actually keeps beautifully in the fridge for up to a week, and it gets better as the flavors meld together. Spiralized zucchini is best eaten immediately, but if you must prep ahead, store the noodles in a container with a paper towel to absorb excess moisture.
- Press extra pesto between parchment paper and freeze it in ice cube trays for instant portions later
- If your zucchini noodles seem especially wet, sprinkle them with salt and let them sit in a colander for 10 minutes before cooking
- Bring the noodles to room temperature before cooking so they sauté evenly instead of steaming in their own moisture
Save to Pinterest Sometimes the simplest recipes surprise us the most. This started as an experiment and ended up in my regular rotation—it might just do the same for you.
Recipe FAQs
- → How do I prevent zucchini noodles from getting watery?
Sauté the noodles briefly over medium heat for just 2-3 minutes until tender-crisp. Avoid overcooking, which causes zucchini to release excess water. Serve immediately after tossing with pesto for the best texture.
- → Can I make the pesto ahead of time?
Yes, homemade pesto keeps well in an airtight container in the refrigerator for up to one week. You can also freeze pesto in ice cube trays for longer storage. Add a thin layer of olive oil on top to prevent oxidation.
- → What substitutions work for pine nuts?
Walnuts, cashews, or almonds make excellent alternatives to pine nuts. For a nut-free version, try sunflower seeds or pumpkin seeds. Each option brings a slightly different flavor profile while maintaining the classic pesto texture.
- → Is this dish freezer-friendly?
Unfortunately, zucchini noodles do not freeze well due to their high water content. The pesto component freezes beautifully, though. Consider freezing extra pesto in portions and spiralizing fresh zucchini when ready to serve.
- → How can I add more protein to this dish?
Grilled chicken, shrimp, or white beans pair wonderfully with the pesto flavors. A dollop of ricotta cheese or crumbled feta also boosts protein. For plant-based options, try edamame or chickpeas tossed with the noodles.