Description
This light and fresh dish features spiralized zucchini tossed with a rich, garlicky pesto sauce. It’s low-carb, gluten-free, and perfect for a quick lunch or healthy dinner. You can serve it warm or cold, and even add your favorite protein to make it more filling.
Ingredients
For the Zucchini Noodles:
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4 medium zucchinis, spiralized
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1 tablespoon olive oil
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Salt and pepper, to taste
For the Pesto:
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2 cups fresh basil leaves
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1/3 cup grated Parmesan cheese
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1/4 cup pine nuts (or walnuts)
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2 cloves garlic
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1/2 cup olive oil
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Juice of 1/2 lemon
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Salt and pepper, to taste
Instructions
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Make the pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
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While the processor is running, slowly stream in olive oil and lemon juice until the mixture is smooth. Season with salt and pepper to taste. Set aside.
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Cook the zucchini noodles: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spiralized zucchini and sauté for 2–3 minutes, just until slightly tender but not soggy. Season with salt and pepper.
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Toss and serve: Remove skillet from heat and toss the warm noodles with the prepared pesto. Serve immediately with extra Parmesan and basil on top if desired.
Notes
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Don’t overcook the zucchini—they release water quickly and can get mushy.
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This dish also works great cold for meal prep or summer lunches.
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Add grilled chicken, shrimp, or tofu for more protein.