Zucchini Noodles With Pesto

Name: Zucchini Noodles With Pesto
Prep time: 10 min
Total time: 10 min
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); 1 cup mushrooms; 1 cup broccoli; 1 cup carrots; 1 cup Raw Tomato Marinara

Jump to Recipe Print Recipe

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!

A grey plate on a blue striped towel with zucchini noodles mixed with pesto and tomatoes

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

Top view of zucchini and bowls of parmesan, pesto and tomatoes on a marble surface

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.

Top view of a zucchini with spiral zucchini noodles coming from it next to parmesan and tomatoes

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!

A white plate with zucchini noodles mixed with pesto and bowls of pesto, tomatoes and parmesan next to it

A hand holding a fork that is twisting pesto covered zucchini noodles onto it from a grey plate with tomatoes too

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:

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

How do you make zucchini noodles not soggy?

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.

Can you add pesto straight to pasta?

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.

Do you salt zoodles before cooking?

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: