These Zucchini Noodles with Pesto sauce are a healthy side dish or light meal that is bursting with summer flavors. And best of all, they only takes 5 minutes to make!
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Why This Recipe Works
With its mild flavor, zucchini is a versatile vegetable that can be cooked in many different ways. From simple, grilled zucchini wedges to fried zucchini fritters to zucchini bread, the options are endless.
One of my favorite uses for zucchini is zucchini noodles. And what better pairing than another summer staple; fresh basil pesto! It's a delicious combination and makes a perfect healthy summer side dish or even a quick and easy summer dinner in under 10 minutes!
For another quick and easy zucchini side dish, be sure to check out my grilled foil pack zucchini and squash.
What are Zucchini Noodles?
Zucchini noodles, also known as "zoodles" or "zucchini spirals", are thin strips of zucchini cut with a spiral vegetable slicer, called a spiralizer, which rotates the zucchini around length-wise, slicing the noodles as it goes.
They're a great low-carb alternative to pasta and a terrific way to use zucchini when it's plentiful in the summer. You can also usually find fresh zucchini noodles in the produce section of supermarkets and in the frozen vegetables section too.
Ingredient Notes
- Zucchini Noodles - To keep it quick and easy, I use store-bought zucchini noodles in this recipe. But you can use a spiralizer to make your own if you'd like. It's a great way to use up zucchini in the summer.
- Pesto - Keeping with the quick and easy theme, I use store-bought pesto in this recipe. I prefer the refrigerated version, typically found with refrigerated pasta in the grocery store, over the jarred variety. Of course, you can also use homemade pesto sauce for this recipe.
- Tomatoes - I add cherry tomatoes for more summer veggies and a pop of color, but you can omit them if you prefer.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Heat one tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2 minutes, stirring frequently, until the noodles are softened. Then drain the noodles in a colander for around 1-2 minutes, squeezing out the excess moisture with the back of a spoon.
- Add the noodles back to the pan and stir in the pesto sauce until the noodles are coated. The long noodles tend to stick together, so you'll want to use a cooking spoon to separate them and work the sauce in to coat all of the noodles. Then add the tomatoes and serve immediately.
Recipe Tips
- Don't overcook the zucchini noodles. They can get soggy and mushy if cooked for too long.
- You can also use the zucchini noodles raw if you prefer a crisper, cold side dish. Just toss the zoodles and pesto together in a bowl and let it sit for a few minutes to soften the zucchini, then add the tomatoes and serve.
- If you make the zucchini noodles yourself and have extra time, salt the noodles, then place them in a colander to drain for around 15 to 20 minutes. This will help pull out some of the moisture and prevent soggy zoodles. Store-bought zoodles tend to be drier since they've been cut ahead of time and sat in a refrigerator.
What to Serve with Zoodles
This pesto zucchini pasta is perfect to pair with grilled meats like my bone-in pork chops or grilled boneless chicken thighs. For an extra punch of pesto flavor, my grilled Margherita chicken is another good choice.
And my easy air fryer salmon is an excellent option for a quick weeknight dinner.
Frequently Asked Questions
You can make zucchini noodles by peeling the zucchini lengthwise into long, thin ribbons. This will give you wide noodles, similar to pappardelle. From there, you can cut them into thinner strands like fettuccini noodles if you choose.
You can use frozen zucchini noodles in this dish, but I recommend microwaving them until just warmed through. Then drain them thoroughly and toss with the pesto sauce and tomatoes.
Zucchini contains a lot of water, so the step of draining them after cooking the noodles is critical.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 5 days.
Reheat leftovers in a sauté pan over medium heat for 2-3 minutes until warmed. The pesto zoodles can also be reheated in the microwave.
More Summer Recipes
📖 Recipe
Zucchini Noodles with Pesto
Equipment
Ingredients
- 20 ounces zucchini noodles
- ½ cup pesto sauce
- 16 ounces cherry tomatoes
- salt and pepper, to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2 minutes, stirring frequently, until the noodles are softened. Then drain the noodles in a colander for around 1 minute, squeezing out the excess moisture with the back of a spoon.
- Add the noodles back to the pan and stir in the pesto sauce and tomatoes until the noodles are coated.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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