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easy zoodles with pesto

Zoodles with Pesto (Dairy Free, Nut Free).

Kelly Roenicke
Enjoy zoodles with pesto for a light and delicious summer meal! This is the perfect recipe to eat in the hot weather. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Dairy Free, gluten free, Grain Free, vegan.
Servings 4
Calories 359 kcal

Ingredients
 
 

For the Zoodles:

  • 6 small zucchini squash
  • 1 Tablespoon olive oil

For the Pesto:

Instructions
 

  • Make the zoodles using a spiralizer following the directions included with your particular spiralizer. If you don't have a spiralizer, you can make zoodles using a vegetable peeler. 
  • Place the zoodles in a pan with the tablespoon of olive oil and cook over medium heat until they are bright green and tender - about 5-6 minutes. 
  • Place the ingredients for the pesto into a blender or food processor. Blend on high speed until smooth. 
  • Taste the pesto and add more salt or lemon juice if necessary. 
  • Divide the zoodles into four bowls and top with pesto. Enjoy!

Notes

You can use any kind of vegetable noodle that you like! Sweet potato noodles, other varieties of squash, etc. 
Store leftover pesto or zoodles in the refrigerator, but the zoodles are best eaten right away. 
The pesto could be frozen if you wish. 
Zoodles cannot be frozen. 

Nutrition

Calories: 359kcalCarbohydrates: 11gProtein: 5gFat: 34gSaturated Fat: 4gSodium: 316mgPotassium: 884mgFiber: 3gSugar: 7gVitamin A: 1540IUVitamin C: 60.9mgCalcium: 83mgIron: 2.3mg
Keyword how to make zucchini noodles, spiralizer recipes
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