Basil-Pesto Zucchini Noodles with Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, vibrant vegan dish featuring spiralized zucchini tossed in a fresh basil pesto with a bright lemon finish. This mediterranean-inspired vegan (low-carb) ready in about 20 minutes blends zucchini, fresh basil, garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (13 ratings) Prep: 15 min Cook: 5 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchini into noodles, then pat dry with paper towels to remove excess moisture. Place in a bowl and toss with 1/2 tsp sea salt to draw out water.
  2. Step 2: In a food processor, combine 1 cup fresh basil, 2 garlic cloves, 1/4 cup pine nuts, 3 tbsp olive oil, and 1/2 tsp sea salt. Process until smooth, scraping down sides as needed, until a vibrant green pesto forms.
  3. Step 3: Heat a skillet over medium heat. Add zucchini noodles and 1 tbsp pesto, tossing for 2 minutes until noodles are tender but still crisp. Squeeze juice from 1 lemon over the top and toss again until evenly coated.

Frequently asked questions

How long does Basil-Pesto Zucchini Noodles with Lemon take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Basil-Pesto Zucchini Noodles with Lemon?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Basil-Pesto Zucchini Noodles with Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basil-Pesto Zucchini Noodles with Lemon for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Basil-Pesto Zucchini Noodles with Lemon vegan?

Yes — this recipe is tagged vegan, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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