Pesto zoodles offer a delightful twist to traditional pasta dishes by replacing wheat-based noodles with zucchini spirals. This vibrant and nutritious creation combines the freshness of zucchini with the vibrant flavors of homemade pesto sauce. With its low-carb and gluten-free nature, pesto zoodles are an excellent option for those seeking a lighter and healthier alternative to pasta.
What are zoodles?
Zoodles is a term used to refer to noodles made from zucchini. They are a popular alternative to traditional wheat-based pasta for those following a gluten-free, low-carb, or vegetable-rich diet. Zoodles can be created by using a spiralizer or a julienne peeler or a grater to cut zucchini into long, thin strips resembling spaghetti or noodles. They can be enjoyed raw, lightly sautéed, or even boiled for a short time to achieve a softer texture. Zoodles are often used as a substitute for pasta in various dishes, such as stir-fries, salads, and pasta sauces. They provide a lighter and healthier option while adding an extra serving of vegetables to your meal.
Currently, there is a great deal of excitement surrounding the concept of low carb foods and the Paleo diet. Inspired by this trend, I've decided to add my own twist to the mix by introducing a healthier noodle alternative made from zucchini! And these “Zoodles" are a perfect idea if you are trying to reduce carbs.
How to make zoodles
Make sure that the zucchini is cut into very thin strips, just like spaghetti, and after a really short sauté, the delicious zoodles are ready to go - you might even feel like you are actually eating regular pasta.
For the cutting of the noodles, I used a spiral cutter and it sadly broke after just one use so I cannot recommend it. However, there is a solution, I recommend using a grater that has the option to create juliennes, which is the shape we want here. Hold the zucchini straight and try to use the long sides of the vegetable to create the long juliennes that resembles spaghetti.
How to cook zoodles
For the sauce I made homemade pesto whipped from fresh basil leaves, olive oil and pine nuts. You can also use a store-bought one too, the decision is yours. If you have the time to make your own pesto, go for it, if not, ready-made store bought will do the work.
The quick sauté surprisingly turns the stiff zucchini into flexible spaghetti. Moreover, you can also try this with carrots or a different firm vegetable. No other vegetables have a recipe named after them, like the zucchini Zoodles, so I am not sure if those other vegetables are any good. But if you try something other than zucchini, please share your results with me!
Tips for making pesto zoodles
Choose fresh and firm zucchini
Look for zucchini that is firm and free of blemishes. Fresh zucchini will have a vibrant green color and a crisp texture, which is ideal for making zoodles.
Pat the zucchini noodles dry
After spiralizing or julienning the zucchini, it's important to pat the noodles dry with a paper towel. This helps remove excess moisture and prevents the zoodles from becoming soggy when cooked.
Sauté the zoodles briefly
When cooking the zucchini noodles, it's best to sauté them quickly over medium heat. This will soften them slightly while retaining some crunch and preventing them from becoming overly mushy.
Don't overcook the zoodles
Be mindful not to overcook the zoodles, as they can become watery and lose their texture. Cook them just until they are tender but still retain a slight bite.
Season the zoodles
While the pesto sauce adds flavor, consider seasoning the zoodles with a pinch of salt and pepper during the cooking process to enhance their taste. This simple addition can elevate the overall dish.
Customize your pesto
Feel free to experiment with the pesto sauce by adding other ingredients such as spinach, sun-dried tomatoes, or different types of nuts like walnuts or almonds. This allows you to tailor the flavors to your liking.
Serve immediately
Pesto zoodles are best served immediately after combining the zoodles with the pesto sauce. This ensures the dish retains its freshness and optimal texture.
Garnish with extras
Sprinkle some grated Parmesan cheese or shavings of Parmesan, toasted pine nuts, chopped fresh basil, or cherry tomatoes on top of your pesto zoodles for added flavor and visual appeal.
FAQS
It's best to prepare the zucchini noodles and pesto sauce separately and then combine them just before serving. This helps prevent the zoodles from becoming too watery. However, you can store leftover pesto zoodles in an airtight container in the refrigerator for up to 2 days.
Yes, you can enjoy zucchini noodles raw, especially if you prefer a crunchy texture. However, sautéing them for a few minutes can help soften them slightly and bring out the flavors.
Absolutely! While homemade pesto sauce offers a fresher taste, you can use store-bought pesto sauce if you're short on time or prefer the convenience. Just make sure to choose a good quality pesto sauce for the best flavor.
Yes, definitely! Zoodles can be made from various vegetables like carrots, sweet potatoes, butternut squash, or beets. Feel free to experiment with different vegetables or even mix them for a colorful and nutritious twist.
Pesto zoodles can be made vegan by omitting or substituting the Parmesan cheese. You can use nutritional yeast or a vegan Parmesan cheese alternative for a similar cheesy flavor.
t's not recommended to freeze pesto zoodles, as the texture of the zucchini noodles can change upon thawing and become mushy. It's best to enjoy pesto zoodles fresh or store leftovers in the refrigerator for a short period.
Pesto zoodles can be enjoyed either warm or cold, depending on your preference. Sautéed zoodles are typically served warm, while chilled zoodles can make a refreshing cold salad.
Yes, pesto zoodles are a low-carb option compared to traditional pasta since zucchini is lower in carbohydrates. They are a popular choice for those following a low-carb or keto diet.
Other recipes using zucchini:
For all my dinner recipes check out my dinner recipe index.
Make this zucchini pesto pasta dish today!
The zucchini noodles provide a satisfying texture, while the basil-packed pesto sauce adds a burst of aromatic and savory goodness. Whether you're following a specific dietary plan or simply looking to incorporate more vegetables into your meals, pesto zoodles are a delightful choice that will leave you feeling nourished and satisfied. This pesto zoodles dish makes a satisfying meal on their own, or you can serve them as a side dish alongside fish, or roasted vegetables.
Pesto Zucchini Noodles
Ingredients
- 3-4 medium zucchinis
- 1 cup basil leaves
- ¼ cup pine nuts
- 2 cloves garlic
- ¼ cup olive oil
- salt and pepper to taste
- parmesan cheese shavings (optional)
Instructions
- Start by making the pesto sauce. In a food processor or blender, combine the basil leaves, pine nuts and garlic. Pulse until the ingredients are finely chopped.
- With the food processor still running, slowly drizzle in the olive oil until the mixture is well combined and forms a smooth sauce. Season with salt and pepper to taste.
- Next, prepare the zucchini noodles. You can use a spiralizer or like me a julienne grater to cut the zucchini into long, thin strips resembling noodles.
- Heat a large skillet over medium heat and add a little olive oil. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they are just tender.
- Transfer to a plate and garnish with parmesan.
- Remove the skillet from heat and add the pesto sauce to the zucchini noodles. Toss well to coat the zoodles evenly.
- Serve the pesto zoodles immediately as a light and flavorful dish. You can top them with Parmesan cheese shavings if desired
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