Is pesto good on zucchini?

Absolutely! Pesto adds a burst of herbaceous, nutty flavor that complements the mild, slightly sweet taste of zucchini. It's one of the best ways to elevate your veggie noodle game and turn zucchini into something indulgent yet healthy.

How do you cook zoodles so they're not soggy?

The key is to salt and drain the zoodles , then avoid overcooking . Either serve them raw tossed in warm pesto or lightly heat in a dry skillet for 1–2 minutes. Never microwave them—this causes excess moisture.

What noodles go best with pesto?

While traditional pasta like linguine or fusilli works, zucchini noodles with pesto are a low-carb, gluten-free alternative that soak up pesto beautifully while adding nutrients and fiber.

Are zucchini noodles with pesto actually healthy?

Yes! Zoodles are low in calories, high in fiber and vitamins (like C and potassium), and contain antioxidants. They're also naturally gluten-free and keto-friendly, making them ideal for a range of diets.

Can I make zucchini noodles ahead of time?

You can spiralize the zucchini in advance and store it in the fridge (in an airtight container with a paper towel) for up to 3 days. Just be sure to keep the pesto separate until ready to serve.

What’s a good substitute for pine nuts in pesto?

Pumpkin seeds (pepitas) are a fantastic, budget-friendly substitute. They add a nutty flavor and creamy texture while being allergen-friendly and rich in minerals like zinc and magnesium.

Zucchini Noodles with Pesto – The Best Healthy Pasta Alternative

Description

Zucchini noodles with pesto are the best low-carb pasta swap. Easy, healthy, and packed with flavor. Try this vibrant 15-minute recipe today!

Ingredients

Scale

For Basil-Pumpkin Seed Pesto:

½ small yellow onion, roughly chopped

1 garlic clove, roughly chopped

2 cups packed fresh basil leaves (arugula works too)

½ cup toasted pepitas (green pumpkin seeds)

⅓ cup olive oil

2 teaspoons red wine vinegar (or lemon juice)

Pinch of red pepper flakes

Salt, to taste

For Zucchini Noodles:

3 large zucchini

Salt, for draining

1 pint cherry tomatoes, halved

Fresh basil leaves, for garnish

Instructions

Make the Pesto: Toast the pepitas in a dry pan over medium heat for 3–4 minutes, until fragrant. Let cool slightly. In a food processor, combine onion, garlic, basil, toasted pepitas, olive oil, vinegar, and red pepper flakes. Blend until smooth. Season with salt to taste and set aside.
Prepare the Zoodles: Spiralize the zucchini using a spiralizer or julienne peeler. Place the zoodles in a colander, sprinkle with a bit of salt, and let them drain for 10–15 minutes. Pat dry using paper towels.
Assemble the Dish: Toss the dried zucchini noodles with the pesto in a large mixing bowl until evenly coated. Transfer to a serving platter.
Add Toppings: Scatter cherry tomatoes across the top and garnish with fresh basil leaves.
Serve: Enjoy immediately, or chill and serve cold as a refreshing summer dish.

Notes

For a nut-free version, pepitas are an ideal substitute for pine nuts in pesto.
To keep zoodles crisp, avoid overcooking. Raw or lightly warmed in a dry skillet works best.
Zucchini Noodles with Pesto is great served cold or at room temperature!

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Course, Light Lunch
Cuisine: Mediterranean

Nutrition

Serving Size: 4
Calories: 197
Sugar: 7g
Sodium: 351mg
Fat: 16g
Saturated Fat: 3g
Carbohydrates: 11g
Fiber: 3g
Protein: 6g
Cholesterol: 4mg

Keywords: Zucchini Noodles with Pesto, Pine nuts, olive oil, store bought, parmigiano reggiano, black pepper, green pumpkin seeds, cherry tomatoes, red pepper