Print

Fresh Zucchini Noodles Recipe: Easy Pesto Parmesan Dinner

fresh zucchini noodles - featured image
Print Recipe

This vibrant zucchini noodles recipe features crisp-tender ‘zoodles’ tossed in homemade basil pesto and finished with parmesan. It’s a quick, wholesome, and crowd-pleasing dinner perfect for busy weeknights or light summer gatherings.

Ingredients

Scale
  • 4 medium zucchini (about 2 lbs), ends trimmed
  • 1 tablespoon extra virgin olive oil
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts (lightly toasted)
  • 2 garlic cloves, peeled
  • 1/2 cup freshly grated parmesan cheese (plus more for serving)
  • 1/2 cup olive oil
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Salt and pepper, to taste
  • Extra parmesan cheese, shaved or grated (for garnish)
  • Chopped fresh basil (for garnish)
  • Crushed red pepper flakes (optional, for garnish)

Instructions

  1. Wash and trim the ends off the zucchini. Using a spiralizer, create long, spaghetti-like noodles. Alternatively, use a julienne peeler or vegetable peeler for ribbons.
  2. Place the noodles in a colander and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture.
  3. In a food processor or blender, combine basil leaves, pine nuts, garlic, and grated parmesan. Pulse until finely chopped. With the machine running, slowly drizzle in olive oil until creamy and smooth. Add lemon juice, salt, and pepper to taste. Adjust seasoning as needed.
  4. After 10 minutes, gently squeeze the zucchini noodles in a clean kitchen towel or paper towels to remove excess water.
  5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini noodles and sauté for 2–3 minutes, tossing frequently with tongs until glossy and bright green. Do not overcook.
  6. Remove skillet from heat and add 1/2 to 3/4 cup pesto. Toss gently until noodles are evenly coated.
  7. Plate the noodles and garnish with extra parmesan, fresh basil, and red pepper flakes if desired. Serve immediately while warm.

Notes

For nut-free pesto, substitute sunflower or pumpkin seeds. For dairy-free, use nutritional yeast instead of parmesan and vegan cheese for garnish. Do not overcook zucchini noodles; they should be crisp-tender. Prep zucchini and pesto ahead for faster assembly. Store leftovers in an airtight container for up to 2 days; drain excess moisture before reheating.

Nutrition

Keywords: zucchini noodles, zoodles, pesto, parmesan, gluten-free, vegetarian, easy dinner, healthy, low-carb, summer recipe

Find it online: https://wigglebite.com/fresh-zucchini-noodles-recipe-easy-pesto-parmesan-dinner/