Pin This vibrant zucchini noodle dish transformed my weeknight dinner routine when I discovered how quickly I could create something that tastes this fresh and satisfying. The bright, herbaceous pesto coats each strand of zucchini perfectly, creating a light yet flavorful meal that satisfies without weighing you down.
I first created this recipe during a summer heatwave when turning on the oven seemed unbearable. What started as a desperate attempt to use my farmers market haul has become a weekly staple that even my pasta loving husband requests regularly.
Ingredients
- Fresh zucchini: choose firm medium sized ones with vibrant green skin for the best texture and flavor
- Extra virgin olive oil: use a good quality one as the flavor really comes through in this simple dish
- Fresh basil leaves: the star of the pesto look for bright green leaves with no brown spots
- Pine nuts: adds richness and traditional flavor to the pesto toast them lightly for enhanced nuttiness
- Parmesan cheese: freshly grated provides savory depth and helps bind the pesto
- Fresh garlic cloves: adds essential aromatic quality to the pesto use fresh not pre minced
- Lemon juice: brightens the entire dish and prevents the pesto from oxidizing
- Salt and pepper: essential for bringing out all the flavors
Instructions
- Prepare the Zucchini:
- Thoroughly wash and dry your zucchini before spiralizing. Hold the zucchini firmly against the spiralizer blade and turn with even pressure to create long strands. After spiralizing pat the noodles gently with paper towels to remove excess moisture which is crucial for preventing a watery final dish.
- Make the Pesto:
- Add basil pine nuts garlic and Parmesan to your food processor. Pulse about 10 times until ingredients are roughly chopped but not pureed. With the processor running slowly drizzle in olive oil and lemon juice until the mixture transforms into a smooth vibrant green sauce. This gradual addition creates an emulsion that keeps your pesto from separating.
- Cook the Noodles:
- Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add zucchini noodles and season with salt and pepper. Toss continuously with tongs for exactly 2 to 3 minutes. The goal is to warm and slightly soften the zucchini while maintaining its structure and slight crunch. Overcooking will result in mushy noodles and excess water.
- Combine and Serve:
- Remove the skillet from heat immediately after cooking. Add about 1/3 cup of freshly made pesto and gently toss until each strand is evenly coated with the vibrant sauce. The residual heat from the pan will help the pesto adhere to the noodles without cooking the delicate basil. Plate immediately and finish with your garnishes for the freshest taste and texture.
Pin The pine nuts are what truly elevate this dish from good to exceptional. I discovered this after trying to cut corners once by omitting them. The resulting pesto lacked that distinctive richness that makes you want to lick the plate clean. Now I always keep a small bag in my freezer specifically for pesto emergencies.
Storage Tips
Store leftover zucchini noodles and pesto separately for best results. Place cooked zucchini noodles in an airtight container with a paper towel to absorb excess moisture. They will keep in the refrigerator for up to 2 days but are best enjoyed fresh. For the pesto transfer to a small jar and add a thin layer of olive oil on top to prevent oxidation. This will preserve its bright green color and fresh flavor for up to 5 days in the refrigerator. When ready to serve simply reheat the noodles briefly in a skillet and toss with cold pesto.
Smart Substitutions
This recipe welcomes adaptations based on what you have available. For a dairy free version replace Parmesan with nutritional yeast which provides a similar umami quality. Walnuts or almonds work beautifully in place of expensive pine nuts while maintaining that essential nutty flavor. If basil is scarce try a combination of spinach with a smaller amount of basil or experiment with other herbs like parsley or cilantro for an entirely different but equally delicious profile. Yellow summer squash can substitute for or complement zucchini for a colorful variation.
Seasonal Adaptations
Summer version add halved cherry tomatoes and fresh corn kernels Fall adaptation incorporate roasted butternut squash cubes and sage Winter twist include sun dried tomatoes and toasted breadcrumbs for texture
Serving Suggestions
While delicious on its own this dish transforms into a complete meal with thoughtful additions. For protein try adding grilled shrimp that cook in just minutes or slices of rotisserie chicken for convenience. Vegetarians might appreciate white beans or cubes of fresh mozzarella folded in just before serving. I love setting up a topping bar when serving guests allowing everyone to customize with options like crushed red pepper flakes lemon zest or additional herbs. Serve alongside a simple tomato soup in cooler months or with a crusty bread to soak up extra pesto.
Pin This dish is a celebration of fresh ingredients and simple preparation. Enjoy the vibrant flavors and satisfying textures of this healthy and delicious zucchini noodle pesto.
Recipe Questions
- → How do I prevent zucchini noodles from getting soggy?
Pat the spiralized zucchini dry with paper towels before sautéing and cook briefly over medium heat to maintain a crisp texture.
- → What nut alternatives can I use in basil pesto?
You can substitute pine nuts with walnuts or almonds in pesto. For nut allergies, omit nuts entirely or use sunflower seeds.
- → Can I prepare the pesto ahead of time?
Yes, basil pesto can be made in advance and refrigerated in an airtight container for up to 3 days. Stir before using.
- → Is there a dairy-free option for this dish?
Omit Parmesan cheese in both the pesto and garnish, or substitute with nutritional yeast for a dairy-free alternative.
- → How can I add extra protein?
Add grilled chicken, chickpeas, or toss in sautéed shrimp for extra protein while keeping the dish balanced and flavorful.
- → Can I make zucchini noodles without a spiralizer?
Yes, use a julienne peeler or a regular vegetable peeler to create long, thin strips resembling noodles from the zucchini.