Zucchini Noodles with Pesto: The 10-Minute Green Upgrade

You don’t need a personal chef or a miracle to eat like you’ve got your life together. Zucchini noodles with pesto deliver restaurant-level flavor in the time it takes to scroll one social feed.

It’s bright, herby, garlicky, and somehow feels both light and satisfying. Bonus: you’ll crush cravings without crashing after.

If your weeknights are chaos, consider this your edible sanity.

What Makes This Recipe Awesome

• Ridiculously fast: From cutting board to plate in under 15 minutes.
• Fresh flavor overload: Basil, garlic, lemon, and toasted nuts—clean, bold, and aromatic.
• Lower-carb without the sadness: You get pasta vibes minus the post-meal slump.
• Flexible and forgiving: Swap nuts, add protein, or use store-bought pesto. It still slaps.
• Meal-prep friendly: Make pesto ahead and zoodle on demand.

Zucchini Noodles with Pesto: The 10-Minute Green Upgrade

Recipe by Lori AndersonCourse: Dinner

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

350

kcal

Ingredients

• Zucchini: 3 medium (about 1.5–2 lbs), spiralized

• Fresh basil: 2 packed cups

• Garlic: 2–3 cloves

• Pine nuts or walnuts: 1/3 cup, lightly toasted

• Parmesan cheese: 1/3 cup, finely grated (plus extra for serving)

• Extra-virgin olive oil: 1/3–1/2 cup, to taste

• Lemon juice: 1 tablespoon (plus zest, optional)

• Salt and black pepper: To taste

• Red pepper flakes: Pinch, optional

• Cherry tomatoes: 1 cup, halved (optional color pop)

• Protein add-ins (optional): Grilled chicken, shrimp, or white beans

Directions

• Spiralize the zucchini: Use a spiralizer or julienne peeler to create noodles. Pat them dry with paper towels to remove excess moisture. This is your anti-soggy insurance.
• Toast the nuts: Warm a dry skillet over medium heat. Add your nuts and toss for 2–3 minutes until fragrant and slightly golden. Don’t walk away—burnt nuts are a vibe killer.
• Make the pesto: In a food processor, pulse basil, garlic, toasted nuts, Parmesan, lemon juice, salt, and pepper. With the motor running, stream in olive oil until smooth but not watery. Taste and adjust: more lemon for brightness, more oil for silkiness.
• Quick sauté the zoodles: Heat a large skillet over medium–high. Add a drizzle of olive oil, then the zucchini noodles. Toss for 1–2 minutes until just tender. You want al dente, not zucchini soup.
• Combine with pesto: Remove skillet from heat. Add 3–4 tablespoons pesto and toss. Add more as needed to coat. If it looks dense, splash in a tablespoon of warm water to loosen.
• Add extras: Fold in cherry tomatoes, red pepper flakes, and any protein. Season with a final pinch of salt and pepper.
• Plate and finish: Top with more Parmesan, lemon zest, and a drizzle of olive oil. Serve immediately.

Smart Storage Guide

• Pesto: Store in a sealed jar with a thin oil layer on top for up to 1 week in the fridge or 2–3 months in the freezer. Ice cube trays = portion control hero.
• Zoodles: Spiralize ahead and store in an airtight container lined with paper towels for up to 3 days.
  

  Swap towels daily to keep them dry.

• Leftovers: Best eaten fresh. If storing, keep pesto and zoodles separate to reduce sogginess.
  

  Re-toss in a hot pan for 30–45 seconds before serving.

Why You’ll Love It

• Fast fuel: Weeknight-friendly without tasting “weeknight.”
• Clean ingredients: Simple produce-forward dish with big payoff.
• Budget wins: Basil + zucchini + pantry staples = gourmet on the cheap.
• Customizable: Keto? Veg?
  

  High-protein? Easy to mod.

  IMO, it’s the Swiss Army knife of weeknight dinners.

Nutrition Stats

Per serving (approx.): 350 calories; 10g protein; 10–12g carbs; 28g fat; 4–5g fiber; low sugar; high in vitamins A, C, and K. Zucchini brings potassium and hydration; basil brings antioxidants; olive oil adds heart-healthy monounsaturated fats.

Parmesan contributes calcium and umami. If you add grilled chicken or shrimp, protein climbs to 25–35g per serving—hello satiety.

Easy-to-Miss Errors

• Overcooking the zoodles: They turn watery fast.
  

  Stick to 1–2 minutes, tops.

• Skipping the dry step: Not patting the zucchini dry = sog city. Don’t do it.
• Heavy-handed pesto: Sauce should coat, not drown.
  

  Add gradually.

• Cold pesto shock: Ice-cold pesto can seize and clump. Let it warm to room temp or loosen with a splash of warm water.
• Unseasoned finish: A final pinch of salt, squeeze of lemon, and crack of pepper make the flavors pop.
  

  Don’t be shy.

Creative Twists

• Vegan swap: Use nutritional yeast instead of Parmesan, and add a handful of spinach to the pesto for extra body.
• Pistachio pesto: Swap nuts for pistachios and add a hint of mint. It’s fancy without trying.
• Creamy version: Whisk 2 tablespoons Greek yogurt into the pesto off heat for a tangy, creamy finish.
• Caprese vibe: Toss with cherry tomatoes, mini mozzarella balls, and a balsamic drizzle.
• Spicy Sicilian: Add Calabrian chili paste and toasted breadcrumbs for crunch.
• Protein power: Top with garlicky shrimp or lemony grilled chicken.
  

  Or go plant-based with crispy chickpeas.

FAQ

Do I need a spiralizer to make zucchini noodles?

Nope. A julienne peeler or mandoline works, and worst case, slice thin ribbons with a veggie peeler.

They won’t be curly, but they’ll still taste great.

How do I keep zucchini noodles from getting watery?

Pat them dry, cook quickly over medium-high heat, and avoid salting them early. Add pesto off heat and loosen with warm water instead of more oil if needed.

Can I use store-bought pesto?

Absolutely.

Choose a brand with real basil, olive oil, nuts, and Parmesan (not mystery oils). Brighten it with a squeeze of lemon and a touch of fresh garlic for a homemade feel.

Is this recipe good for meal prep?

Yes—prep the pesto and zoodles separately.

Assemble and heat just before eating. Fully mixed leftovers are fine for next-day lunch, but texture is better fresh, FYI.

What proteins pair best?

Sautéed shrimp, grilled chicken, seared salmon, or white beans.

For vegetarian high-protein, add pan-crisped tofu or tempeh with lemon and pepper.

Can I make it nut-free?

Yes. Use pumpkin seeds or sunflower seeds in the pesto.

It stays rich, toasty, and delicious.

What if I don’t eat dairy?

Use nutritional yeast or a vegan Parmesan. Add a touch of miso for extra umami—game changer.

How much pesto should I use?

Start with 3 tablespoons for 2 servings, then add to taste.

The goal is glossy, not gloppy.

End Notes

Zucchini noodles with pesto are the weeknight ace you’ll actually play. Minimal effort, maximal flavor, and endlessly adaptable to what’s in your fridge.

Keep basil, a good olive oil, and a plan to not overcook the zoodles—everything else is optional. Cook it once and you’ll keep it on repeat.

Your future self will be smug about it, and honestly, they should be.