Zucchini Noodles Tossed with Basil Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh zucchini noodles coated in vibrant basil pesto with Parmesan for a light, herbaceous keto main course. This italian-inspired vegetarian (low-carb) ready in about 15 minutes blends medium zucchini, extra-virgin 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.

★ 4.1 (12 ratings) Prep: 10 min Cook: 5 min Serves 2 Italian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Spiralize 1.5 medium zucchinis into noodles using a spiralizer, then set aside.
  2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat.
  3. Step 3: Add the spiralized zucchini noodles to the skillet and toss for 2-3 minutes until just tender but still firm, avoiding overcooking.
  4. Step 4: Stir in 2 tbsp basil pesto and 1/4 cup grated Parmesan cheese until well combined and the pesto coats the noodles evenly.
  5. Step 5: Season with 1/4 tsp salt and 1/8 tsp black pepper, then toss gently to distribute the seasoning.
  6. Step 6: Optional: Sprinkle with 1/4 cup chopped toasted pine nuts just before serving.

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Frequently asked questions

How long does Zucchini Noodles Tossed with Basil Pesto take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Zucchini Noodles Tossed 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 Zucchini Noodles Tossed 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 Zucchini Noodles Tossed 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 Zucchini Noodles Tossed with Basil Pesto 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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