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This vibrant zucchini noodle dish transforms simple ingredients into a light yet satisfying meal that celebrates fresh summer flavors. My family converted to this healthier pasta alternative years ago, and now it's our go-to for quick weeknight dinners that don't sacrifice taste for nutrition.
I first created this recipe when my garden produced an overwhelming abundance of zucchini and basil one August. What started as a creative solution to excess produce has become our most requested warm weather meal.
Ingredients
- Fresh zucchini: select medium firm ones for the perfect noodle texture
- Basil leaves: use fresh not dried for vibrant color and authentic pesto flavor
- Pine nuts: toast them lightly beforehand for enhanced nutty depth
- Parmesan cheese: choose freshly grated not pre packaged for proper melting
- Garlic: fresh cloves provide essential aromatic foundation
- Extra virgin olive oil: use high quality for the best flavor profile
- Cherry tomatoes: look for ripe ones with tight skin for sweet bursts of flavor
- Sea salt and freshly ground pepper: enhances all flavors without overwhelming
Step-by-Step Instructions
- Prepare the Zoodles:
- Wash zucchini thoroughly and trim both ends. Mount on your spiralizer and create long noodle strands using medium thickness setting. If you don’t have a spiralizer a vegetable peeler can create ribbon noodles instead. Pat the noodles gently with paper towels to remove excess moisture which prevents watery final dish.
- Create the Pesto Base:
- Add basil leaves pine nuts garlic and Parmesan to food processor bowl. Pulse 8 to 10 times until ingredients are broken down but still have some texture. Scrape down sides with rubber spatula to ensure even processing. With machine running slowly drizzle olive oil through the feed tube until mixture becomes smooth but still slightly textured. Season with salt and pepper to taste.
- Cook the Zucchini Noodles:
- Heat a large skillet over medium heat. Add a small splash of olive oil and then add your zucchini noodles. Toss them continuously with tongs for exactly 2 minutes they should soften slightly but maintain some crunch. Overcooking will create mushy noodles and release too much water. Remove from heat immediately when they reach al dente texture.
- Combine and Finish:
- Transfer warm zoodles to a large mixing bowl. Add pesto sauce and use tongs to gently toss until every strand is evenly coated. The residual heat from the noodles will enhance the pesto flavor without cooking it. Fold in halved cherry tomatoes with a gentle hand to keep them intact. Taste and adjust seasonings if needed.
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The pine nuts in this recipe are truly transformative. I once tried substituting walnuts when I ran out and while still good it lacked that distinctive buttery finish that makes traditional pesto so luxurious. My daughter now specifically requests I make this with double pine nuts sprinkled on top.
Make Ahead Options
This dish is best enjoyed immediately after preparation but components can be prepared separately for quick assembly. Spiralize zucchini up to two days ahead and store between paper towels in an airtight container in the refrigerator. The pesto can be made up to three days in advance and stored with a thin layer of olive oil on top to prevent oxidation. When ready to serve simply warm the zucchini noodles and toss with room temperature pesto.
Ingredient Swaps
If pine nuts are unavailable or beyond your budget walnuts or even sunflower seeds make excellent substitutions in the pesto. For a dairy free version replace Parmesan with nutritional yeast which provides similar savory notes. Yellow summer squash works perfectly in place of or alongside zucchini for a more colorful presentation. Those seeking additional protein can add grilled chicken breast slices or cannellini beans.
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Serving Suggestions
Serve this vibrant dish in shallow bowls rather than plates to keep the saucy noodles contained. A sprinkle of toasted pine nuts and extra basil leaves makes for a beautiful presentation. While delicious on its own this pairs wonderfully with grilled fish or a simple green salad dressed with lemon vinaigrette. For a complete meal add a slice of crusty whole grain bread to soak up any remaining pesto.
Frequently Asked Questions
- → Can I make zucchini noodles without a spiralizer?
Yes! If you don't have a spiralizer, you can use a vegetable peeler to create ribbon-like noodles, a julienne peeler for thinner strands, or a box grater for shorter noodles. Some stores also sell pre-spiralized zucchini in the produce section.
- → How do I prevent watery zucchini noodles?
To prevent excess moisture, salt the zucchini noodles and let them sit in a colander for 10-15 minutes before cooking. Then gently pat them dry with paper towels. Also, avoid overcooking - a quick 2-3 minute sauté is perfect to maintain texture while removing some moisture.
- → Can I substitute ingredients in the pesto?
Absolutely! You can replace pine nuts with walnuts, almonds, or sunflower seeds. Swap Parmesan for nutritional yeast to make it vegan. Try different herbs like cilantro, parsley, or arugula instead of basil for varied flavors.
- → How long do zucchini noodles with pesto keep in the fridge?
Cooked zucchini noodles with pesto will keep in an airtight container in the refrigerator for 2-3 days. The noodles may release more water during storage, so you might want to drain them before reheating. For best results, store the pesto and zucchini noodles separately if preparing ahead.
- → Can I serve this dish hot or cold?
This versatile dish can be enjoyed both ways! Serve it hot as a comforting meal or chilled as a refreshing pasta salad alternative. If serving cold, cook the zucchini noodles even more briefly (about 1 minute) so they retain more crunch after chilling.
- → What protein would pair well with zucchini noodles and pesto?
Grilled chicken, sautéed shrimp, or baked salmon complement these flavors beautifully. For vegetarian options, add white beans, chickpeas, or pan-fried halloumi cheese. Tofu or tempeh would work well for a vegan protein addition.