Reel-able Spiralized Zucchini with Pesto
A playful, colorful twist on zucchini noodles inspired by social media reels, featuring vibrant pesto and crispy toppings that make sharing a joy. This mediterranean-inspired vegetarian ready in about 25 minutes blends medium zucchini, fresh basil, 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 280 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 zucchini
- 1 cup fresh basil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup parmesan cheese
- 1/4 cup olive oil
- 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes
Instructions
- Step 1: Spiralize 3 medium zucchini into thin noodles using a julienne peeler or spiralizer. Toss with 1 tbsp olive oil and 1/4 tsp salt, then spread in a single layer on a paper towel-lined plate to remove excess moisture for 10 minutes.
- Step 2: In a food processor, combine 1 cup fresh basil, 1/4 cup pine nuts, 2 minced garlic cloves, 1/2 cup grated parmesan, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth, scraping down sides as needed. Add 1 tbsp lemon juice and pulse to combine.
- Step 3: Heat a large skillet over medium heat with 1 tbsp olive oil. Add spiralized zucchini in a single layer and cook for 3-4 minutes per side until edges are crispy and tender, flipping once.
- Step 4: Toss cooked zucchini with 1/2 cup pesto until evenly coated. Top with halved cherry tomatoes and extra parmesan, then drizzle with remaining lemon juice and serve immediately while zucchini remains crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Reel-able Spiralized Zucchini 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 Reel-able Spiralized Zucchini 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 Reel-able Spiralized Zucchini 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 Reel-able Spiralized Zucchini 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.
What goes well with Reel-able Spiralized Zucchini with Pesto?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
