Zucchini Noodles with Pesto – Quick & Healthy Dinner

Zucchini Noodles with Pesto are a fresh, healthy alternative to traditional pasta, perfect for a quick weeknight dinner. Tender zucchini noodles are tossed in a bright, flavorful basil pesto and topped with cherry tomatoes and Parmesan for a light but satisfying meal.

Why You’ll Love This Recipe

• Quick and easy to prepare in under 20 minutes
• Healthy, low-carb, and gluten-free
• Bright, fresh flavors with homemade or store-bought pesto
• Perfect for meal prep or weeknight dinners
• Colorful, visually appealing, and Instagram-friendly

Ingredients

• 4 medium zucchinis, spiralized
• 1/2 cup basil pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional: pine nuts or fresh basil for garnish

Step-by-Step Instructions

1. Spiralize zucchinis into noodles using a spiralizer or vegetable peeler.
2. Heat olive oil in a large skillet over medium heat.
3. Add zucchini noodles and sauté for 2–3 minutes until slightly tender but still crisp.
4. Remove from heat and toss zucchini noodles with basil pesto until evenly coated.
5. Add cherry tomatoes and gently stir to combine.
6. Season with salt and black pepper to taste.
7. Sprinkle with grated Parmesan cheese and garnish with pine nuts or fresh basil if desired.
8. Serve immediately for best texture and flavor.

Tips & Variations

• Avoid overcooking zucchini noodles to prevent sogginess
• Add grilled chicken or shrimp for a protein boost
• Swap basil pesto with sun-dried tomato or arugula pesto for variety
• Top with toasted nuts for extra crunch
• Use a mandoline or vegetable peeler if you don’t have a spiralizer

Storage & Freezer Instructions

• Best served fresh; zucchini noodles do not freeze well
• Store leftover zucchini noodles in an airtight container in the refrigerator for up to 2 days
• Keep pesto separate if storing leftovers to maintain freshness
• Reheat gently in a skillet over low heat if needed
• Do not microwave for long periods to avoid watery noodles

Serving & Pairing Ideas

• Pair with garlic bread or crusty baguette
• Serve with a side salad for a complete meal
• Top with extra Parmesan or nutritional yeast for added flavor
• Add roasted cherry tomatoes or mushrooms for a hearty option
• Drizzle with balsamic glaze for extra sweetness and color

Frequently Asked Questions

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly and saves time. Adjust seasoning as needed.

Do zucchini noodles need to be cooked?

They can be eaten raw, but lightly sautéing enhances texture and flavor.

How can I prevent watery noodles?

Cook noodles briefly and avoid excess stirring. Pat dry with a paper towel if necessary.

Can I make this vegan?

Yes. Omit Parmesan or use a vegan cheese alternative.

Ready to Make It?

These Zucchini Noodles with Pesto are vibrant, healthy, and ready in minutes. Perfect for a light dinner or lunch, they’re packed with flavor and color. Save this recipe for a quick, fresh, low-carb dinner that looks as good as it tastes.

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