Low carb zucchini noodles with pesto

I never thought a bowl of zucchini noodles with pesto would become our go-to weeknight dinner, but here we are.

Jump to:

• Why You Will Like This Recipe
• Ingredients for Zucchini Noodles With Pesto
• How to Make Zucchini Noodles With Pesto
• Storage and Reheating
• Tips and Variations for Zucchini Noodles With Pesto
• Frequently Asked Questions About Zucchini Noodles With Pesto
• Recipes You May Like
• Let's Wrap This Up
• One Pot Zucchini Noodles With Pesto

It started last summer when I had a ridiculous amount of zucchini sitting on my counter — Alex had been begging me to pick up more from the farmers market, and I may have gone a little overboard. I needed something fast, something that didn't require turning on the oven in July heat, and something my kids would actually eat. This recipe was born out of pure necessity, and honestly? It turned out better than I expected.

These zucchini noodles with pesto come together in one pan in just 15 minutes. No boiling water, no draining pasta, no complicated steps. Just fresh zucchini, good pesto, a little parmesan, and dinner is done.

If you love using zucchini in quick meals, you might also enjoy these cheesy baked zucchini — they pair beautifully as a side dish on nights when you want something a little extra on the table.

Why You Will Like This Recipe

• Done in 15 minutes flat — seriously, from fridge to table faster than delivery
• One pan, minimal cleanup — which means more time with the family after dinner
• Low carb and light — feels good to eat without feeling heavy
• Kid-friendly — Sarah actually finishes her whole bowl, which is saying something
• Flexible — works with store-bought or homemade pesto, your choice
• Fresh and bright in flavor — the pesto coats every strand perfectly

Ingredients for Zucchini Noodles With Pesto

• 2 large zucchinis, washed, spiralized, and patted dry on paper towels
• 1 tablespoon butter (or olive oil if you prefer)
• 3 tablespoons basil pesto — store-bought works great, or use homemade
• 2 tablespoons parmesan cheese, freshly grated
• Salt and black pepper, to taste
• ½ teaspoon red chili flakes, for topping (optional but I love it)

A quick note on the zucchini: Patting them dry is not optional — I learned this the hard way. Skip that step and you end up with a watery, soggy mess in the pan. Paper towels are your best friend here.

Pesto tip: I usually keep a jar of store-bought pesto in the fridge for busy nights. But if you have 10 extra minutes, homemade basil pesto takes this to a whole other level.

How to Make Zucchini Noodles With Pesto

Step 1: Spiralize and Dry the Zucchini

Wash your zucchini and run them through a spiralizer to make the noodles.

Once spiralized, spread them on a clean paper towel and press gently to absorb the extra moisture. This is the most important step for getting a good texture. Don't rush it.

Step 2: Heat the Pan

Place a large nonstick skillet over medium-high heat and add the butter.

Let it melt and start to bubble slightly before adding the zucchini. You want the pan nice and hot so the noodles cook quickly without sitting in liquid.

Step 3: Cook the Zucchini Noodles

Add the spiralized zucchini to the pan and toss them around for about 1 to 2 minutes.

You're not looking to make them fully soft — just warmed through with a little bite left. Overcooking is the number one mistake with zucchini noodles. Pull them off the heat while they still look slightly firm.

Step 4: Add the Pesto and Parmesan

Remove the pan from heat completely before adding the pesto.

This matters. Adding pesto over direct heat can make it turn bitter. Take the pan off the burner, then add the pesto, salt, pepper, and parmesan. Toss everything together until every strand is coated.

Step 5: Serve Immediately

Plate the zucchini noodles with pesto right away and sprinkle red chili flakes on top if you like a little heat.

This dish does not wait well, so get it on the table fast. Donald always says the smell of the pesto and parmesan together makes it impossible to wait anyway — and he's right.

Storage and Reheating

Honestly, this recipe is best eaten fresh. The zucchini keeps releasing moisture as it sits, so leftovers will be softer and a bit watery.

That said, if you do have leftovers, here's what works:

• Store in an airtight container in the fridge for up to 2 days
• Reheat gently in the microwave for 30 to 45 seconds — don't overdo it
• Drain off any excess liquid before reheating to keep it from getting too wet
• Add a fresh sprinkle of parmesan after reheating to bring it back to life

I wouldn't freeze this one. Zucchini just doesn't hold up well in the freezer.

Tips and Variations for Zucchini Noodles With Pesto

So after making these more times than I can count, here's what I've picked up along the way.

Pat the zucchini DRY. I know I already said it, but it's worth repeating. The single biggest reason people end up with soggy noodles is skipping this step. Take two minutes and do it.

Don't walk away from the pan. This cooks incredibly fast. One to two minutes is all it takes. If you start scrolling your phone, you'll come back to mush.

Want to add protein? Grilled chicken works beautifully on top. Alex loves this with rotisserie chicken torn into pieces — it turns it into a more filling dinner without much extra work.

Try it with sun-dried tomato pesto for a different flavor direction. I made it that way once when I ran out of basil pesto, and we all loved it just as much.

Add cherry tomatoes — toss a handful in the pan right before the zucchini. They soften slightly and burst a little, adding a pop of brightness.

Make it vegan by swapping the butter for olive oil and skipping the parmesan or using a plant-based version.

Ever wonder if you can use a vegetable peeler instead of a spiralizer? You absolutely can. Just run the peeler along the zucchini lengthwise to create flat ribbon noodles. They cook the same way and taste just as good.

Frequently Asked Questions About Zucchini Noodles With Pesto

How Do You Keep Zucchini Noodles From Getting Soggy With Pesto?

The key is two things: dry the zucchini well before cooking, and don't overcook them.

After spiralizing, I always spread the noodles on paper towels and pat them down. Then I cook them for just 1 to 2 minutes over high heat. The pesto goes in off the heat, not while the pan is still hot. Following these steps gives you noodles that hold their shape and actually taste like noodles instead of mush.

Can I Use Store-Bought Pesto for Zucchini Noodles?

Yes, absolutely — and I do it all the time on busy weeknights.

A good quality store-bought basil pesto works perfectly here. Barilla and Rao's are both solid choices you can find at most grocery stores. If you have a little more time, homemade pesto will taste fresher and brighter, but honestly either version makes a delicious bowl.

What Protein Goes Well With Zucchini Noodles and Pesto?

Grilled chicken is my personal go-to — it's simple and works really well with the pesto.

Shrimp is also amazing and cooks fast, which makes it great for busy nights. I've also served these zucchini noodles with pesto alongside salmon, and Donald said that was his favorite version yet. Even a couple of soft-boiled eggs on top add protein and make it feel more filling.

How Long Do Zucchini Noodles With Pesto Last in the Fridge?

They keep for up to 2 days in a sealed container in the fridge.

Just know that the texture will soften overnight as the zucchini releases moisture. They won't be quite as good as fresh, but they're still tasty for a quick lunch the next day. I usually just drain off the extra liquid and add a little more parmesan before eating.

Recipes You May Like

If you loved these zucchini noodles with pesto, here are a few more zucchini recipes we make on repeat at home:

• Healthy Baked Zucchini Fritters (Low Carb) — Crispy on the outside, tender inside, and a big hit with Alex as an after-school snack
• Stuffed Zucchini Boats With Ground Turkey — A satisfying dinner that uses the whole zucchini and packs in so much flavor
• Easy Zucchini Casserole Dinner — A cozy, cheesy bake that's perfect for nights when you want something warm and filling

Let's Wrap This Up

I hope this recipe becomes one of those go-to dishes you reach for when the week gets busy and you need something fast and good.

These one pot zucchini noodles with pesto are light, fresh, and ready in 15 minutes. They take minimal effort and taste like something you'd actually order at a restaurant. That's a win in my book.

Give them a try, and let me know in the comments how it goes! Did you add chicken? Try a different pesto? I'd love to hear your version.

And if you're saving recipes for later, don't forget to pin this one on Pinterest — it's one I keep going back to all summer long.

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