Sautéed Zucchini Noodles with Basil Pesto
Tender zucchini noodles tossed in a vibrant basil pesto and cherry tomatoes, a light and refreshing keto dinner. This italian-inspired keto (vegetarian, keto) ready in about 17 minutes blends medium zucchini, olive oil, basil pesto 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 220 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
- 2 medium zucchini
- 2 tbsp olive oil
- 1/4 cup basil pesto
- 1/4 cup cherry tomatoes
- pinch salt
Instructions
- Step 1: Spiralize 2 medium zucchini into noodles using a spiralizer; pat dry with paper towels to remove excess moisture.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Step 3: Add zucchini noodles and sauté for 3-4 minutes until tender but still firm.
- Step 4: Stir in 1/4 cup basil pesto and 1/4 cup halved cherry tomatoes, cooking for 2 more minutes until heated through.
- Step 5: Season with a pinch of salt.
- Step 6: Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Noodles with Basil Pesto take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Zucchini Noodles with Basil 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 Sautéed Zucchini Noodles with Basil 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 Sautéed Zucchini Noodles with Basil 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 Sautéed Zucchini Noodles with Basil Pesto vegetarian?
Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
