Sautéed Zucchini Noodles with Basil Pesto

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

Tender zucchini noodles tossed in a vibrant basil pesto and cherry tomatoes, a light and refreshing keto dinner. This italian-inspired keto (vegetarian) 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.

Prep: 10 min Cook: 7 min Serves 2 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchini into noodles using a spiralizer; pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add zucchini noodles and sauté for 3-4 minutes until tender but still firm.
  4. Step 4: Stir in 1/4 cup basil pesto and 1/4 cup halved cherry tomatoes, cooking for 2 more minutes until heated through.
  5. Step 5: Season with a pinch of salt.
  6. Step 6: Serve immediately.

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.

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