Looping Zucchini Noodles with Pesto

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

Spiralized zucchini noodles coated in vibrant basil pesto, creating a delightful loop of fresh, healthy goodness. This italian-inspired vegetarian (low carb) ready in about 25 minutes blends medium, spiralized zucchini, olive oil, fresh leaves basil 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 180 calories and feeds 4, 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.

Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 cups spiralized zucchini noodles and cook for 3-4 minutes, stirring frequently, until tender but still firm to the bite (al dente).
  2. Step 2: While noodles cook, blend 1/2 cup fresh basil, 1/4 cup pine nuts, 2 cloves garlic, 1/2 cup grated Parmesan, and 1/4 cup olive oil in a food processor until smooth. Season with salt and pepper to taste.
  3. Step 3: Toss the cooked zucchini noodles with 1/2 cup of the prepared pesto until evenly coated. Serve immediately while hot.

Frequently asked questions

How long does Looping 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 Looping 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 Looping 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 Looping Zucchini Noodles with Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Looping Zucchini Noodles with Pesto vegetarian?

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

What others are saying

Related recipes