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    Home » Recipes » Side Dish

    Pesto Zoodles

    Published: August 6, 2014 · Updated: May 5, 2020 · By: Krissy · 6 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    If you need a healthier, grain-free alternative to standard pasta, you can use zucchini noodles. Pesto zoodles taste great and are quick and easy to make.

    pesto-zoodles

    First things first:  zoodles = zucchini cut in the shape of noodles.  I first tried zoodles a couple years ago when the Paleo diet was all the rage.  I have a couple friends who are Paleo eaters and I have to admit, I was fascinated by the idea of a healthy alternative to pasta.  At first, I mixed in zoodles with my spaghetti noodles.  I'm happy to say I've graduated being able to eat an entire plate of zoodles in lieu of pasta.

    I keep the peel on my zoodles.  It adds extra fiber, plus it gives your zoodles more bite creating a noodle-like texture, and its pretty.  There are lots of different ways to cut zoodles.  You can use a mandolin, a julienne slicer, or just a sharp knife if you're talented.  I recently bought a spiral cutter and it was worth every penny.  It turns your zoodles into these perfectly uniform 2 foot long pieces.  The longer  the zoodle, the more fun it is to eat.  I don't cook my zoodles, I just toss in pesto or spaghetti sauce, throw on a couple of meatballs if I have them, and enjoy.

    If you need a healthier, grain-free alternative to standard pasta, you can use zucchini noodles. Pesto zoodles taste great and are quick and easy to make.

    Pesto Zoodles

    If you need a healthier, grain-free alternative to standard pasta, you can use zucchini noodles. Pesto zoodles taste great and are quick and easy to make.
    5 from 5 votes
    Print Pin Rate SaveSaved!
    Course: Side Dish
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Recipe Created By: Krissy Allori

    Ingredients

    • basil pesto (click for recipe)
    • small to medium sized zucchinis

    Instructions

    • Use preferred cutting device to cut zucchini into zoodles. Options include spiral cutter (available at Bed Bath & Beyond, Amazon, Williams Sonoma, etc.), the grater blade on your food processor, a hand grater, or a hand julienne slicer.
    • In large enough bowl, toss raw zoodles with pesto sauce. Serve at room temperature or heat in sauce pan over low heat to serve warm. Serve with grated parmesan or top with meatballs, if desired.
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    Reader Interactions

    Comments

    1. Beth Pierce

      April 24, 2020 at 4:26 pm

      5 stars
      Yum! I love this recipe. It's so healthy and delicious. Thank you!

      Reply
    2. stephanie

      April 24, 2020 at 4:05 pm

      5 stars
      These pesto noodles are sooo yummy!!!

      Reply
    3. Laura Reese

      April 24, 2020 at 3:34 pm

      5 stars
      This is a great alternative to noodles and carbs. I am growing zucchini I can't wait to try it.

      Reply
    4. Anna

      April 24, 2020 at 2:27 pm

      5 stars
      This dish is so quick to make! My whole family loved the zoodles! Thanks for the recipe.

      Reply
    5. Michele

      August 13, 2014 at 3:53 pm

      This might sound silly, but as I just started trying to eat a lot of veggies, this sounded really good. Only one problem, the recipe is missing. Could you
      tell me how you made the pesto zoodles?
      Thanks,
      Michele

      Reply
      • spfoodie

        August 13, 2014 at 4:17 pm

        Oh dear, Michele. I am so embarrassed! Some how I posted without completing the recipe portion. I'm so sorry! Thanks for letting me know. I've updated the recipe. Basically, all you need to do is cut the zucchini (with the skin on) into noodle shapes and toss in pesto. I included a link to my pesto recipe too. I've also tossed in spaghetti sauce and topped with meatballs for a filling and healthy meal. No need to heat but you can if you want to! - Krissy

        Reply

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