Hot Shot Zucchini Noodles with Pesto
A vibrant, low-carb dish featuring zucchini noodles tossed in herby pesto and toasted pine nuts. This italian-inspired pasta (low-carb, vegetarian) ready in about 25 minutes blends medium zucchini, basil pesto, parmesan cheese 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 280 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.
Ingredients
- 4 medium zucchini
- 1/2 cup basil pesto
- 1/4 cup parmesan cheese
- 1/4 cup pine nuts
- 1 tbsp olive oil
- 2 garlic cloves
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Spiralize zucchini into noodles; set aside.
- Step 2: In a bowl, whisk together 1 tbsp olive oil, 2 minced garlic cloves, and 1 tbsp lemon juice.
- Step 3: Toss zucchini noodles with the garlic-olive oil mixture, then add 1/2 cup pesto and 1/4 cup parmesan.
- Step 4: Top with toasted pine nuts and additional lemon juice to taste. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hot Shot Zucchini Noodles with Pesto take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Hot Shot Zucchini Noodles with Pesto?
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 Hot Shot Zucchini Noodles with Pesto?
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 Hot Shot Zucchini Noodles with Pesto 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 Hot Shot Zucchini Noodles with Pesto low-carb?
Yes — this recipe is tagged low-carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
