Go Back
+ servings
zoodles with dairy free pesto

Zoodles with Pesto (Dairy Free, Nut Free).

Enjoy zoodles with pesto for a light and delicious summer meal! This is the perfect recipe to eat in the hot weather. 

Course Main Dish
Cuisine Dairy Free, gluten free, Grain Free, vegan.
Keyword how to make zucchini noodles, spiralizer recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 359 kcal
Author Kelly Roenicke


For the Zoodles:

  • 6 small zucchini squash
  • 1 Tablespoon olive oil

For the Pesto:


  1. 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. 

  2. 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. 

  3. Place the ingredients for the pesto into a blender or food processor. Blend on high speed until smooth. 

  4. Taste the pesto and add more salt or lemon juice if necessary. 

  5. Divide the zoodles into four bowls and top with pesto. Enjoy!

Recipe 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 Facts
Zoodles with Pesto (Dairy Free, Nut Free).
Amount Per Serving
Calories 359 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 4g25%
Sodium 316mg14%
Potassium 884mg25%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 7g8%
Protein 5g10%
Vitamin A 1540IU31%
Vitamin C 60.9mg74%
Calcium 83mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.