Low-Carb Zucchini Noodles with Sun-Dried Tomato Pesto

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

Fresh zucchini spirals tossed in a savory sun-dried tomato pesto for a light and flavorful low-carb pasta alternative. This Italian-inspired low-carb recipe (vegetarian, gluten free), ready in about 15 minutes, pairs medium zucchini, sun-dried tomatoes, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 Serves 4 Italian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a food processor, combine 1/2 cup drained sun-dried tomatoes, 1 cup fresh basil leaves, 1/4 cup toasted pine nuts, 1/3 cup grated parmesan cheese, and 2 minced garlic cloves. Pulse a few times to roughly combine.
  2. Step 2: With the processor running, slowly drizzle in 1/3 cup olive oil and 1 tbsp lemon juice until the pesto is smooth but still has texture. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Place 3 spiralized medium zucchinis in a large mixing bowl, pour the pesto over them, and toss gently to coat the noodles evenly.
  4. Step 4: Let the zucchini noodles sit for 5 minutes to soften slightly before serving chilled or at room temperature.

Frequently asked questions

How long does Low-Carb Zucchini Noodles with Sun-Dried Tomato Pesto take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Carb Zucchini Noodles with Sun-Dried Tomato Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.

Can I substitute ingredients in Low-Carb Zucchini Noodles with Sun-Dried Tomato 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 Sun-Dried Tomato 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 Low-Carb Zucchini Noodles with Sun-Dried Tomato Pesto vegetarian?

Yes — this recipe is tagged vegetarian, 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

Related recipes