Low-Carb Zucchini Noodles with Lemon Pesto
A refreshing, gluten-free pasta alternative featuring zucchini noodles tossed in a bright lemon-herb pesto. This mediterranean-inspired vegetarian (low-carb, gluten-free) ready in about 20 minutes blends medium, spiralized zucchini, packed 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 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
- 3 medium, spiralized zucchini
- 1 cup packed fresh basil
- 2 cloves garlic
- 1, juiced and zested lemon
- 2 tbsp pine nuts
- 3 tbsp olive oil
- 1/4 tsp salt
Instructions
- Step 1: In a food processor, combine 1 cup packed fresh basil, 2 minced garlic cloves, 1 tbsp lemon zest, 2 tbsp pine nuts, 1/4 tsp salt, and 3 tbsp olive oil. Blend until smooth, scraping down sides as needed.
- Step 2: Heat a large skillet over medium heat. Add 3 cups spiralized zucchini noodles and 1 tbsp lemon juice. Toss for 2-3 minutes until zucchini is tender-crisp and lightly glazed (do not overcook).
- Step 3: Remove from heat, stir in 3 tbsp lemon-herb pesto until evenly coated. Serve immediately with extra lemon zest for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Carb Zucchini Noodles with Lemon Pesto 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 Low-Carb Zucchini Noodles with Lemon 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 Low-Carb Zucchini Noodles with Lemon 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 Low-Carb Zucchini Noodles with Lemon 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 Low-Carb Zucchini Noodles with Lemon Pesto low-carb?
Yes — this recipe is tagged low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
