Have you jumped on the Zucchini Noodles train yet (AKA zoodles)? This low-carb, low-calorie pasta replacement is going to blow your mind! We’ve added zesty, bright flavors to spiralized zucchini to create a dish that’s as delicious as it is nutritious.
This recipe for Zucchini Noodles with Pesto is a really great place to start with spiralizer recipes! It’s made by adding garlic, fresh basil, fragrant pine nuts, and lemon zest to cooked zucchini noodles. The result is a bright and fresh dish that’s perfect in every season! Grab your zoodle maker and let’s get cooking.
What are Zoodles?
Zucchini noodles, also called zoodles, are spaghetti-like long zucchini strips created using a julienne peeler, veggie spiralizer, hand spiralizer, or stand mixer attachment. Making noodles out of zucchini is not something new...do a Google search and you'll find thousands of recipes for zoodles! It’s an easy and delicious way to get extra servings of veggies! There is even an entire cookbook dedicated to spiralized zucchini recipes. We started experimenting with zoodle recipes about years ago, and we've been fans ever since. The fun thing about recipes for the spiralizer is that you can use any veggie!
Are Zoodles Healthy?
They sure are! There's a reason why they have become so popular: they are awesome, low-calorie, and low-carb. Zucchini has a high water content, so it’s a great veggie to use for hydration, and it’s high in fiber and vitamins A and C. If you’re unsure about a full plate of zucchini noodles, you could do a half-and-half mix of pasta and zucchini noodles.
How to Make Zucchini Noodles
If you have the right tools, you can make noodles out of carrots, parsnips, beets, sweet potatoes...you name it!
Making Zucchini Noodles using a Julienne Peeler
The first time we made zucchini spaghetti, we used a Julienne Peeler. It's inexpensive and a good way to start, but it limits you to just zucchini and maybe cucumbers and carrots.
Making Zucchini Noodles using a hand-held spiralizer
If you’re intrigued, we suggest getting a hand spiralizer. It’s easy to use and works on hard vegetables like carrots, and parsnips, but again you are a bit limited since it works best on long hard vegetables. It's almost like a pencil sharpener for vegetables.
Making Zucchini Noodles using a stand spiralizer
Then you have the stand spiralizer which you can use with other veggies such as beets, sweet potatoes, butternut squash, etc.
Making Zucchini Noodles using a stand mixer attachment
The Kitchenaid spiralizer attachment for a stand mixer will work on vegetables of any size or hardness, but it is an investment!
No matter what tool you use, once they come out of the zucchini noodle maker, you can pat your zoodles with paper towels to absorb extra moisture and keep them from being too watery or mushy.
How to Cook Zucchini Noodles
Cooking zucchini noodles is simple and quick! They only need 2-3 minutes in a bit of oil on a heated pan. The noodles will soften slightly, which is all you need to give them perfect pasta consistency! You can also cook them in pasta sauce. Add them as a last step and let them sit in the sauce for just 2-3 minutes. Be careful not to overcook your zoodles!
Storing Zucchini Pasta
If you want to use your zucchini spiralizer ahead of time, we recommend storing the uncooked zucchini noodles in a sealed container for no more than 2-3 days. You can put an unbleached paper towel in the container with the zoodles to absorb moisture and keep them from getting slimy! Zucchini noodles do not freeze well;
More Zucchini recipes
- Vegan Quinoa Stuffed Zucchini
- Zucchini Salad
- Baked Zucchini Omelette (AKA Zucchini Frittata)
- Chocolate Chip Zucchini Bread
- Turmeric Zucchini Cauliflower Soup
- Mushroom Zucchini Quinoa Breakfast Muffins
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Fresh, crunchy zucchini noodles combined with aromatic basil, nutty pine nuts, and a touch of parmesan cheese. A healthy gluten-free vegetarian entree.
- 1 large yellow squash
- 1 large green zucchini
- 2 tbsp olive oil
- 4 cloves of garlic, grated
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ cup chopped basil
- 3 ½ tbsp raw pine nuts
- 1-2 tsp lemon zest
- Grated parmesan cheese (optional)
- Use a julienne peeler or any of the tools listed above or see the note below. Cut long strips of zucchini until you reach the seeded core (where it becomes too soft to peel). Reserve the cores to use in soups, stir-fries, etc (See Note)
- Pat the noodles dry with paper towels to absorb excess moisture.
- Heat 1 ½ tablespoons of the olive oil in a large nonstick pan. Add zucchini, grated garlic, salt, and pepper and cook at medium heat for 3-5 minutes ( the time will depend on the texture you prefer. For firmer, "crunchier" zucchini noodles cook for less time). Take into consideration that the longer you cook the zucchini noodles, the more water they will release. Remove from heat and place in a shallow bowl.
- Add pine nuts to the pan and toast for 2-3 minutes until golden brown, tossing often (pay close attention to the pine nuts as they can easily burn!). If the zucchini has released a lot of water, drain some of it and then add the pine nuts.
- Sprinkle with chopped basil and lemon zest and drizzle the remaining ½ tablespoon of olive oil
- If you don't have a julienne peeler, use a regular vegetable peeler to make wider ribbons. You'll have fettuccine instead of spaghetti! Zucchini noodles, also called zoodles, are spaghetti-like long zucchini strips created using a julienne peeler, veggie spiralizer, hand spiralizer, or stand mixer attachment.
This post was originally published in July 31, 2013.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Mediterranean
- Serving Size: ¼ of the recipe
- Calories: 112
- Sugar: 0
- Sodium: 151.4
- Fat: 11.4
- Saturated Fat: 1.7
- Unsaturated Fat: 7.2
- Trans Fat: 0
- Carbohydrates: 2.8
- Fiber: 1
- Protein: 1.3
- Cholesterol: 0