This zucchini noodles with pesto recipe is simple yet popping with flavor! You can enjoy it raw or cooked, plus it's vegan and super easy to prepare.
Customizing this recipe is easy to do, and keeps it feeling fresh and new every time!
This post was originally published on June 16, 2014.
You can use any pesto you love to make these pesto zoodles, we are big fans of my vegan basil pesto, kale pesto and broccoli pesto! You can also use my raw marinara sauce for an added twist.
How to Make Zucchini Noodles
Zucchini noodles, AKA Zoodles, are a great way to add extra veggies into your meals. They feel like a noodle, but they add extra nutrition and flavor. Zoodles and pesto are a match made in heaven for a simple and fresh meal!
Ingredients
We're keeping it super simple with this zucchini noodle recipe! But the good news is that you can really switch it up in any way you love. Here is what I used:
- Zucchini
- Fresh tomatoes
- Pesto
- Vegan parmesan
However here are some other things you can add in or sub to make it equally as delicious:
- Raw Marinara Sauce
- Mushrooms
- Broccoli
- Carrots
- Any other veggies you love!
Making zucchini noodles
To make the actual zoodles, all you need is a spiralizer! There are a few different types of spiralizers out there:
- Hand Held - Manually crank by hand, usually inexpensive and small in size.
- Countertop - Takes up a little more room, but the crank makes it a bit more user friendly.
- Attachment for Mixers - If you have a mixer this attachment makes it super easy to spiralize a bunch at once!
- Electric - If you don't want to do the cranking yourself and don't have a mixer this is a nice option.
Once you have your tool of choice, simply slice off one end of the zucchini, place it on the spiralizer and either use your hand or crank to rotate the zucchini and noodles will form! Many will end up leaving the core, you can chop it up and eat it or toss it.
How to Make Zoodles without a Spiralizer
If you don't want to get a dedicated gadget for making these zucchini noodles there are other ways of making them. Each method is a bit more labor intensive than using a spiralizer, but they work!
- Mandoline - If you already have one of these you can make thin slices lengthwise, then use a knife to cut the slices into thin noodles.
- Julienne Peeler - This is similar to a vegetable peeler but it has teeth on the blade that create thin noodles. They will be straight instead of curly but the taste is the same.
- Vegetable Peeler - The simplest of kitchen tools everyone should have in their kitchen! Use the peeler to create thin slices lengthwise. You can either leave them wide, or slice them into thin noodles.
Step by Step Instructions
Making this zucchini noodles with pesto recipe is so simple. Here is all you need to do:
- Mix with the zucchini noodles with the pesto.
- Serve as is or if you prefer it warm, you can warm it on the stove or even a microwave!
How to cook zucchini noodles
Zoodles can be eaten raw or cooked, which is one of the reasons why this recipe is so easy to make! However they can be overcooked very easily resulting in a mushy mess that nobody wants! Make sure to err on the side of raw for the best texture.
If you'd like to warm them up here are a few ways you can do so:
- Add to warm sauce - The best way to prevent overcooking is to heat the sauce you are serving with and mix them in, the heat from the sauce will warm them up while keeping that al dente texture.
- Sauté - Heat a skillet over medium heat with a drizzle of olive oil or broth, add the zoodles and cook for 1-2 minutes.
- Microwave - Pop them in the microwave for 30 second intervals until you reach your desired temperature. Usually a minute will do it.
- Boil - Not the most convenient method, but you can bring a pot of salted water to a boil, then add the zoodles and cook for one minute before draining.
- Bake - Some people like to bake zoodles, but it does take a bit of extra time. Spread the zucchini noodles on a rimmed baking sheet in as much of a single layer as you can.
Serving Suggestions
Pair this dish with any of the following plant based recipes for a complete meal:
- Vegan Traditional Greek Salad
- Roasted Butternut Squash Kale Salad
- Vegan Mediterranean Orzo Salad
- Lemon Kale Salad
- Greek farro salad
- Lentil quinoa salad
Storage Tips
Zucchinis will release moisture as they sit, so you want to keep them as dry as possible.
- Line an airtight container with paper towels.
- Place the spiralized zucchini on the paper towels and seal the lid.
- Keep them in the refrigerator for up to 3-5 days depending on the freshness of your zucchini.
- It is not recommended to freeze zoodles as their texture can be a bit mushy once defrosted.
Common Questions
The trick is to avoid overcooking them. The best way is to add them to a warm sauce or quickly sauté. See above for more details.
Yes you can! If the noodles are warm already the pesto is light enough that it will warm up as well. You can also warm them together once mixed.
Salting the zucchini noodles will draw out extra moisture. This isn't a necessary step, but if you do make sure to blot them before cooking or eating.
More Veggie Filled Recipes
Pack in the vegetables with these tasty plant based recipes:
- Roasted Carrot Hummus
- The Best Vegetable Pasta Sauce
- Vegan Bean Chili
- Chickpea and Veggie Tikka Masala
- Vegan Cheese Sauce Mac and Cheese
- Broccoli Cauliflower Tots
Zucchini Noodles With Pesto
Equipment
Ingredients
- 2 pounds zucchini , about 4 -5 medium to large sized
- 1 cup pesto of choice , or raw tomato marinara below
- 1 cup cherry tomatoes , sliced in half
- ½ cup vegan parmesan , use my recipe to keep it raw
Optional add ins:
- 1 cup mushrooms
- 1 cup broccoli
- 1 cup carrots
- 1 cup Raw Tomato Marinara
Instructions
- Using a spiralizer, spiralize the zucchini. You can also buy it this way to make it really easy.
- Mix the spiral zucchini with the pesto. If you want it warm, you can also saute the zucchini noodles with the pesto in a pan.
- Top with tomatoes and parmesan. Add any other veggies or sauces you prefer.
- Enjoy!
Notes
- Adjust the pesto and cheese amount to suit your preference.
- You can add any vegetables you like to make it a more veggie heavy meal.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Cathy
Do you have the measurements for just one serving?
veggiesdontbite
Hi Cathy! If you hover over the number in the recipe card, you'll see arrows. Just go down to one serving and it will adjust!
MW
Making tonight! Trying to incorporate more raw meals into my vegan diet and your website has been so helpful! How much of the sauce do you recommend to put in? The 2 cups the recipe makes?
veggiesdontbite
Awe! So happy to hear!! As for the sauce, it really depends on how much sauce you like. You can use the whole amount if you like it really saucy or half and save the rest for just a touch of sauce!
Kimberly
I'm so excited to make this. On the meal prep topic -- do you think this would be okay to make a batch of to keep in the fridge for 3 days, or do you think it might get weird?
veggiesdontbite
Hi Kimberly! Thanks so much! I think that if you made it ahead of time, maybe don't mix the sauce in. It will wilt the veggies a bit. Which is fine if you're okay with the texture being softer!
Emily Kemp
This looks so delicious, perfect for summer!
Katherine
Hi Sophia,
I absolutely love your Zucchini Noodles & veggies recipe here.
I would also love to feature it in our website Greenthickies. Would it be all right if I used one image for it? I will not be posting the actual recipe, but only one image, title, a small quote and then link directly back here. Would it be okay?
Thanks 🙂
veggiesdontbite
Thank you Katherine! Yes, as long as you don't use the actual recipe you are welcome to use a photo and link!!
Kenna
May be a silly question but you eat these veggies raw? No cooking involved? Looks delicious!
veggiesdontbite
Hi Kenna! Yep. You can eat them raw. Zucchini is quite soft. But if you want to east into it what I would suggest is put the zucchini noodles in the bottom of a pasta strainer, then pour hot boiling water over them. This will slightly "cook" them so that they aren't fully raw. Let me know what you think!
Kenna
Thanks! Do you think this is freezable? To meal prep for work?
veggiesdontbite
I don't know how it would be once frozen. I know the sauce would be okay, and the veggies would be good but the texture may change a bit. Let me know if you try!
Miriam
I made this with mushrooms, bok choy, chives and the marinar sauce. I did use fresh garlic instead of garlic powder. Mmmmm. Will definitely be making this again!
veggiesdontbite
Love your addition of fresh garlic! Thank you so much for your sweet comment!
CakePants
Oh my, this looks fantastic!! I don't have a spiralizer, but I've been thinking about getting one. This recipe is bringing me a step closer...!
veggiesdontbite
Thank you! You should definitely get one. There is a link to the one I got and love on the post!
M-R
Looks and sounds absolutely marvellous. Just not right now, Downunder. [grin]
veggiesdontbite
Thank you! Hope you can enjoy it soon 🙂