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 nearly here! Have you been tending your garden? Heading to the Farmer’s markets on the weekend?
We’ve been enjoying lighter meals during the warmer 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.
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.
I do think that using a spiralizer results in more uniform zucchini noodles, so if you can get one, it’s a good tool to have.
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.
Please be careful – don’t overcook them or they will be mushy.
Zoodles are a good substitute for pasta for those on a grain free or gluten free diet. Zucchini is low in carbohydrates, containing just 3 grams net carbs per cup of sliced zucchini. They’re also just a great way to get more vegetables into your diet.
I really like the way zoodles absorb sauce. I actually like these noodles with pesto better than traditional pasta with pesto.
Allergy Friendly Pesto
You can make delicious pesto without any dairy, nuts, or other allergens. 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.
More Spiralizer Recipes
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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.
For the Zoodles:
- 6 small zucchini squash
- 1 Tablespoon olive oil
For the Pesto:
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.
Taste the pesto and add more salt or lemon juice if necessary.
Divide the zoodles into four bowls and top with pesto. Enjoy!
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.