These zoodles with pesto make a perfect light and summery meal that’s dairy free and grain free! Perfect on its own or with grilled chicken or shrimp.
Well, summer is officially here! Have you been tending your garden? Heading to the Farmer’s markets on the weekend?
We’ve been enjoying lighter meals during the hot weather, and this weekend I made these zoodles with pesto and knew I wanted to share them with you right away.
Light, delicious, and full of flavor from lemon, basil, and garlic, these zoodles with pesto are just right for hot summer days.
How do you make zoodles?
You can make zoodles using a spiralizer – it’s very easy to do! If you don’t have a spiralizer, you can use a vegetable peeler to make long strips of zucchini.
How do you cook zucchini noodles?
Zoodles cook very quickly in a pan with a little olive oil. Cook over medium heat, stirring often, until they are bright green and tender – just a few minutes.
Don’t overcook them or they will be mushy.
Are zoodles low in carbohydrates?
Zucchini is low in carbohydrates, containing just 3 grams net carbs per cup of sliced zucchini. Zoodles are a good substitute for pasta for those on a grain free or low carb diet. They’re also just a great way to get more vegetables into your diet.
What can you put on top of zoodles?
They’re good with lots of different things! Marinara sauce, this delicious pesto, grilled chicken, shrimp, you name it.
Can you make pesto without dairy or nuts?
Yes, you sure can! Lemon juice, garlic, and pumpkin seeds are delicious ingredients to include in pesto. We like this nut free, dairy free pesto more than the traditional recipe.
If pumpkin seeds don’t work for you, try sunflower seeds, or you can even leave the seeds out. It will still be delicious.
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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.
Ingredients
For the Zoodles:
- 6 small zucchini squash
- 1 Tablespoon olive oil
For the Pesto:
- ⅓ cup pumpkin seeds
- 3 cloves garlic
- 3 cups fresh basil
- ½ cup extra virgin olive oil
- 3 Tablespoons lemon juice
- ½ teaspoon sea salt
Instructions
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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.
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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.
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Place the ingredients for the pesto into a blender or food processor. Blend on high speed until smooth.
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Taste the pesto and add more salt or lemon juice if necessary.
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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.
More recipes that use a spiralizer:
Garlic Zoodles with Fried Chickpeas
Darryl
This is another one that is so good I eat every single thing and can’t wait to make more the next day.