Mediterranean Herb-Pesto Zucchini Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, light dish featuring zucchini noodles tossed in a vibrant basil-pine nut pesto with cherry tomatoes and artichoke hearts for a refreshing summer meal. This mediterranean-inspired vegetarian (low-carb) ready in about 28 minutes blends medium zucchini, packed fresh basil leaves, pine nuts 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 320 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.

★ 4.1 (12 ratings) Prep: 20 min Cook: 8 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Spiralize 3 medium zucchini into noodles using a spiralizer, then pat dry with paper towels to remove excess moisture.
  2. Step 2: In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp black pepper; process while slowly drizzling in 1/3 cup extra virgin olive oil until smooth.
  3. Step 3: Heat a large skillet over medium heat; add 1/2 cup halved cherry tomatoes and 1/2 cup drained marinated artichoke hearts, sautéing for 3 minutes until tomatoes soften and release juices.
  4. Step 4: Add the zucchini noodles to the skillet and toss with 2 tbsp of the basil pesto, cooking for 2 minutes until zucchini is tender-crisp and coated.
  5. Step 5: Remove from heat, stir in 1 tbsp lemon juice, and serve immediately with remaining pesto drizzled on top.

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Frequently asked questions

How long does Mediterranean Herb-Pesto Zucchini Noodles take to make?

Total time is about 28 minutes (20 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mediterranean Herb-Pesto Zucchini Noodles?

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 Mediterranean Herb-Pesto Zucchini Noodles?

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 Mediterranean Herb-Pesto Zucchini Noodles 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 Mediterranean Herb-Pesto Zucchini Noodles low-carb?

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

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