Best 3 Quick Zucchini Noodles With Pesto Recipes

Zucchini noodles, also known as zoodles, are a popular low-carb alternative to pasta. They are made from spiralized zucchini, which is a type of summer squash, and can be used in a variety of dishes. This article provides recipes for three quick and easy zucchini noodle dishes:
* **Zucchini Noodles with Pesto:** This classic combination is a great way to enjoy the fresh flavors of zucchini and basil. The pesto is made with fresh basil, olive oil, Parmesan cheese, pine nuts, and garlic, and it is tossed with the zucchini noodles for a delicious and healthy meal.
* **Zucchini Noodles with Cherry Tomatoes and Feta:** This colorful and flavorful dish is perfect for a light lunch or dinner. It features zucchini noodles tossed with cherry tomatoes, feta cheese, and a simple vinaigrette dressing.
* **Zucchini Noodles with Shrimp and Asparagus:** This hearty and satisfying dish is perfect for a quick and easy weeknight meal. It features zucchini noodles tossed with shrimp, asparagus, and a light garlic sauce.

All three of these recipes are easy to make and can be tailored to your own taste preferences. For example, you can add more or less pesto to the first recipe, or you can use different vegetables in the second and third recipes. You can also add protein to any of the recipes by adding grilled chicken, tofu, or fish.

Here are our top 3 tried and tested recipes!

HEATHER'S ZUCCHINI NOODLES WITH BASIL-PUMPKIN SEED PESTO

Heather's Zucchini Noodles with Basil-Pumpkin Seed Pesto image

Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.

Provided by Cookie and Kate

Categories Entree

Time 20m

Number Of Ingredients 12

Ingredients

1/2 small yellow onion, roughly chopped*
1 garlic clove, roughly chopped
2 cups packed fresh basil leaves (arugula works, too)
1/2 cup pepitas (green pumpkin seeds), toasted**
1/3 cup olive oil
2 teaspoons red wine vinegar, to taste (or lemon juice)
Pinch of red pepper flakes
Salt, to taste
3 large zucchini
Salt
1 pint cherry tomatoes (Heather served her tomatoes whole; I halved mine vertically)
Fresh basil leaves, for garnishing

Steps:

To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon-if the mixture tastes overwhelmingly oniony, don't worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
To prepare the noodles: Spiralize the zucchini with a spiralizer (here's how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.

Nutrition Facts : Calories 221 calories, Sugar 3.4 g, Sodium 298.6 mg, Fat 19.7 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 4 g, Protein 2.8 g, Cholesterol 0 mg

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI

Pesto Zucchini Noodles with Tomatoes and Broccoli image

Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!

Provided by alohakellygirl

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
2 cups chopped broccoli
1 cup cherry tomatoes
1 cup pesto
2 ⅓ cups zucchini noodles
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Steps:

Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g

ZUCCHINI NOODLES WITH BASIL PESTO AND BACON

Zucchini Noodles with Basil Pesto and Bacon image

There's no pasta in this dish, just fresh zucchini noodles tossed in a delicious bacon and pesto sauce.

Provided by Monica P.

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

8 slices turkey bacon
½ cup basil pesto (such as Classico® Traditional)
3 large zucchini, ends trimmed
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 cup fresh arugula
1 pinch sea salt and freshly ground black pepper to taste

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 22.4 g, Cholesterol 57.2 mg, Fat 44.9 g, Fiber 7.3 g, Protein 24.9 g, SaturatedFat 11.6 g, Sodium 1206.9 mg, Sugar 9.3 g

Tips:

Choose the right zucchini. For the best results, use firm, medium-sized zucchini that are not too watery. Avoid using zucchini that are too large, as they will be more difficult to spiralize and may have a bitter taste.

Use a sharp spiralizer. A sharp spiralizer will make quick work of the zucchini and create even, uniform noodles. If you don't have a spiralizer, you can use a julienne peeler or a sharp knife to create zucchini noodles.

Cook the zucchini noodles briefly. Zucchini noodles only need to be cooked for a few minutes, otherwise they will become mushy. The best way to cook them is to sauté them in a hot pan with a little bit of olive oil or butter.

Use a flavorful pesto. The pesto is what really makes this dish shine, so be sure to use a pesto that you love. You can use a store-bought pesto or make your own. If you're making your own, use fresh herbs and nuts for the best flavor.

Add some extras. If you want to add some extra flavor or texture to your zucchini noodles, you can add some cooked chicken, shrimp, or vegetables. You can also top the noodles with Parmesan cheese, crumbled bacon, or chopped nuts.

Conclusion:

Quick Zucchini Noodles with Pesto is a healthy, delicious, and easy-to-make meal that's perfect for a busy weeknight dinner. The spiralized zucchini noodles are tossed with a flavorful pesto and then topped with Parmesan cheese and chopped nuts. This dish is sure to please everyone at the table.