Zucchini Noodles with Pesto: A Fresh and Flavorful Alternative

Looking for a light, refreshing meal that doesn’t skimp on taste?

Zucchini noodles, or "zoodles," are a fantastic way to enjoy your favorite pasta dishes while keeping things fresh and healthy.

Tossed with vibrant homemade pesto, this dish is packed with flavor, easy to make, and perfect for a quick lunch or dinner.

Whether you're cutting back on carbs or just want a delicious way to use up extra zucchini, this recipe is a winner!

Ingredients:

For the Zucchini Noodles:

• 4 medium zucchinis, spiralized

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the Pesto:

• 2 cups fresh basil leaves, packed

• 1/3 cup pine nuts (or walnuts for a budget-friendly option)

• 2 cloves garlic, minced

• 1/2 cup grated Parmesan cheese

• 1/2 cup extra-virgin olive oil

• Juice of half a lemon

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Optional Toppings:

• Cherry tomatoes, halved

• Shaved Parmesan cheese

• Crushed red pepper flakes

• Grilled chicken or shrimp (for extra protein)

Step-by-Step Instructions:

1. Prepare the Zucchini Noodles

Wash the zucchinis and trim off the ends. Using a spiralizer, turn them into noodles. If you don’t have a spiralizer, a julienne peeler or mandoline slicer works too. Place the zoodles in a colander, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with a paper towel before cooking.

2. Make the Pesto

In a food processor, combine basil, pine nuts, and garlic. Pulse a few times until roughly chopped. Add Parmesan cheese, salt, and black pepper, then pulse again. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Stir in the lemon juice and adjust the seasoning if needed.

3. Cook the Zucchini Noodles

Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 1-2 minutes, just until slightly softened. Be careful not to overcook—they should be tender but still have a bit of crunch.

4. Combine and Serve

Remove the pan from heat and toss the zucchini noodles with the pesto until evenly coated. If desired, mix in halved cherry tomatoes or your choice of protein. Serve immediately, topped with extra Parmesan and crushed red pepper flakes for an added kick.

Tips for the Best Zucchini Noodles with Pesto:

• Avoid soggy zoodles: Salting and patting them dry before cooking helps remove excess moisture.

• Make it dairy-free: Swap out Parmesan for nutritional yeast or a dairy-free cheese alternative.

• Customize your pesto: Try adding spinach, arugula, or even avocado for a different flavor twist.

• Meal prep tip: Store leftover pesto in an airtight container in the fridge for up to a week, or freeze it in ice cube trays for longer storage.

This dish proves that eating healthy doesn’t mean sacrificing flavor.

Give it a try and make it your own with different toppings and mix-ins. Enjoy!💖👇🍒