Looping Zucchini Noodles with Pesto
Spiralized zucchini noodles coated in vibrant basil pesto, creating a delightful loop of fresh, healthy goodness. This italian-inspired vegetarian (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.
Ingredients
- 3 medium, spiralized zucchini
- 2 tbsp olive oil
- 1/2 cup fresh leaves basil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup, grated Parmesan cheese
- 1/4 cup olive oil
Instructions
- 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).
- 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.
- Step 3: Toss the cooked zucchini noodles with 1/2 cup of the prepared pesto until evenly coated. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
