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Pesto covered zucchini noodles topped with sliced tomatoes and parmesan on a grey plate with a fork on it
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Zucchini Noodles With Pesto

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.
Course 30 Minutes or Less, Main Course
Cuisine American, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 235kcal
Author Sophia DeSantis

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:

US Customary - Metric

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.

Nutrition

Calories: 235kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 352mg | Potassium: 757mg | Fiber: 4g | Sugar: 7g | Vitamin A: 636IU | Vitamin C: 50mg | Calcium: 41mg | Iron: 6mg