Zucchini Noodles with Healthy Vegan Pesto (Zoodles)

Spiralized zucchini noodles covered in healthy vegan pesto and topped with juicy cherry tomatoes make for an easy and delicious low-carb meal. This tasty pasta alternative is easy, fast, oil-free, and gluten-free.

If you’ve never tried making pasta with Zucchini you are missing out. It’s a favorite here in the Martin home, especially in the summer. Zucchini noodles are light, easy to make, and delicious.

So, if you’re looking for a creative way to use up all that summer squash this recipe is just the thing.

Zucchini noodles make a great substitute for regular pasta. They are lower in carbohydrates, calories, and fat. And, they taste great when you cover them with healthy vegan pesto.

Let’s do it!

Why You’ll Love This Recipe

Healthy: Let’s start with the obvious. You can never get enough whole vegetables into your diet. And, this is a great way to do it in a fresh and clean way. It doesn’t get more whole foods, plant-based than this recipe.

Gluten-free: Let’s face it, most gluten-free pasta SUCKS! But, not zoodles. They’re surprisingly satisfying.

Low-Calories: Zucchini is nutrient-dense, super low in calories, and fat-free. What more do you want?

Simple: There’s absolutely no cooking so that means no hot stove in the summertime.

Zoodles – How To Make Zucchini Noodles

Zucchini makes an excellent raw vegan pasta. The texture is very “al denté” and it has a fairly neutral flavor so it’s especially great for pesto sauce.

When making zucchini noodles there are a few different ways to accomplish such a task and they’re all stupid simple. Check it:

1. Spiralizer: The easiest and most obvious is by using this amazing invention. You just insert, turn, and shoot out some noodles. You can even make thicker noodles if that’s your thing.
2. Mandoline slicer: Use the julienne blade, but be extremely careful because this thing can take a finger if you’re not paying attention.
3. Food Processor: This is one of the best ways to make zucchini noodles because it slices the zucchini into thin pieces quickly and safely.
4. Vegetable peeler: A good option and it’s cheap. You simply peel the zucchini lengthwise into thin ribbons. Pretty fancy.

If you feel like cheating and making everyone think you’re awesome, just go buy some premade zucchini noodles at your local grocery store. Problem solved.

Ingredients

The base of this recipe is just 3 ingredients: zucchini, homemade vegan basil pesto, and tomatoes. But, as you will see there’s so much more you can do with it. Here’s what you’ll need:

• zucchini
• the easiest and most delicious vegan pesto (my own personal recipe)
• cherry tomatoes or grape tomatoes

Suggested Toppings

You could stop with just the base and you’d have one delicious pasta dish. But, here are a few suggested toppings that will take it completely over the top:

• vegan parmesan cheese
• crushed red pepper
• chopped fresh basil
• roasted garlic
• pine nuts
• chopped veggies
• coarse black pepper

Instructions For Making Pesto Zucchini Noodles

1. Make Pesto: Use my homemade pesto recipe and do this first if it is not pre-made. Set aside or in the fridge until you are ready.
2. Make The Zucchini Noodles: The easiest and best way to make zoodles is by using a spiralizer. If you don’t have a spiralizer you can use a vegetable peeler, a mandoline slicer, or a food processor with the julienne blade. One simple option is to buy premade zucchini noodles from the store.
3. Pat the zucchini noodles dry with a clean paper towel or clean dish rag to remove any excess moisture then place them in a large bowl.
4. Pour the pesto over the zucchini and lightly toss until the noodles are evenly coated. Add in the tomatoes and continue tossing until everything is well combined.
5. Plate and top with plant-based parmesan, crushed red pepper, and chopped fresh basil.

Tips and Substitutions

• If you’re not a fan of zucchini sweet potato or even carrots are a great option.
• Replace the pesto sauce with my easy vegan marinara sauce and add my black bean meatballs. Spectacular.
• Soggy Noodles: Pat the zucchini noodles dry with a clean paper towel or clean dish rag to remove any excess moisture. You can also toss them nonstick skillet over medium heat for 3-4 minutes. DO NOT overcook them.

Storage

You can spiralize the noodles for up to 2 days before using them and store them in an airtight container in the fridge.

Store any leftovers in the fridge for up to 3 days in an airtight container.

Unfortunately, you can not freeze this recipe. The noodles will turn all limp and soggy once they thaw. No one likes a limp noodle. Ewwwww.

More Zucchini and Squash Recipes

• Easy Vegan Zucchini Bread
• Summer Squash Sauté
• Healthy Chocolate Zucchini Bread
• Summer Squash Sauté

If you enjoy these Zucchini Noodles with Vegan Pesto please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

Print