Keto Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Low-Carb Zucchini Noodles with Pesto
Light and refreshing spiralized zucchini noodles tossed in a vibrant, herbaceous homemade basil pesto.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Wash the zucchinis thoroughly and cut off the ends. Using a spiralizer, cut the zucchinis into long, noodle-like strands.
- 2
Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
- 3
Add the zucchini noodles to the skillet and toss gently using tongs. Sauté for just 2-3 minutes until slightly softened but still crisp (al dente). Avoid overcooking to prevent sogginess.
- 4
Remove the skillet from the heat. Pour the basil pesto over the noodles and toss until every strand is evenly coated.
- 5
Gently fold in the cherry tomatoes and sprinkle the freshly grated Parmesan cheese over the top.
- 6
Serve immediately while warm, or chill for a refreshing cold pasta salad alternative.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving85
Calories
4 g
Protein
5 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Zucchini noodles — sometimes called zoodles — became a staple of low-carb cooking in the early 2010s when countertop spiralizer attachments became widely available and affordable. The technique borrows from Italian tradition, where thin strips of zucchini have long been used in summer pasta dishes in southern regions. Pairing them with pesto preserves the fresh, herb-forward character of the original pasta while dropping the net carbohydrate count dramatically.
Listahan note
This version treats the zucchini noodles as a fresh vegetable rather than a pasta substitute, keeping them lightly warm rather than fully cooked to preserve their texture and avoid waterlogging the pesto.
Technique cues
- Salt the spiralized zucchini and let it drain in a colander for 10 to 15 minutes before cooking — skipping this step releases water directly into the pesto and makes the sauce greasy and thin.
- Toss the zucchini noodles in the pan for no more than 60 to 90 seconds over medium-high heat; they should be just warmed through with a slight bite, not soft and limp.
- Add the pesto off the heat after removing the pan from the burner so the basil stays bright green and the olive oil does not break from excess heat.
Kitchen flow
- Parallel prep
- Spiralize and salt the zucchini first, then toast the pine nuts and grate the Parmesan while the zucchini drains so everything is ready when you hit the stove.
- Make-ahead
- Pesto can be made up to three days ahead and stored in the fridge with a thin layer of olive oil on top to prevent browning; spiralize zucchini the morning of and store in paper towels in the fridge.
- Leftover move
- Leftover zoodles with pesto are best eaten cold the next day as a room-temperature salad rather than reheated, as reheating releases more water and softens the zucchini further.
- Cleanup rhythm
- Wipe the pan with a paper towel rather than washing between steps since the pesto is added off the heat and nothing sticks badly; the spiralizer is the main item needing a rinse.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
medium zucchini
noodle base
Purpose: Zucchini is mild enough to carry the pesto flavor without competing, and its high water content mimics the texture of fresh pasta when handled correctly.
Handling: Spiralize lengthwise and salt lightly before cooking; blot dry with paper towels after draining to remove as much moisture as possible.
Adaptation: Yellow summer squash or daikon radish can be spiralized in the same way for variety.
basil pesto
sauce and fat source
Purpose: Pesto provides the bulk of the flavor — bright basil, rich olive oil, and savory Parmesan — with no starch and minimal carbohydrates.
Handling: Use at room temperature so it coats the warm zucchini evenly; cold pesto seizes up and clumps rather than coating.
Adaptation: Sun-dried tomato pesto or arugula pesto works in the same ratio and keeps the dish keto-compliant.
pine nuts
texture accent
Purpose: Toasted pine nuts add crunch and a buttery depth that pesto alone, once tossed with wet zucchini, can lose.
Handling: Toast in a dry skillet over medium heat for 2 to 3 minutes until golden, stirring constantly; they burn quickly.
Adaptation: Toasted walnuts or pumpkin seeds work well and are more affordable.
Parmesan cheese
savory finish
Purpose: Freshly grated Parmesan adds a salty, umami layer and helps bind the pesto lightly to the zucchini strands.
Handling: Grate on the fine side of a box grater so it melts into the dish rather than sitting in clumps.
Adaptation: Pecorino Romano is sharper and saltier; use slightly less.
garlic
aromatic backbone
Purpose: A clove of raw or lightly sauteed garlic reinforces the pesto and adds a savory base note without adding carbs.
Handling: Mince finely or press; raw garlic added off the heat gives a sharper punch than cooked garlic sauteed in the pan first.
Adaptation: Garlic-infused olive oil avoids the raw-garlic bite and suits those who find raw garlic harsh.
Technique notes
- If you do not own a spiralizer, a Y-peeler dragged along the length of the zucchini produces wide, pappardelle-style ribbons that hold the pesto beautifully.
- Finish the dish with a small squeeze of lemon juice over the top — the acid lifts the pesto and compensates for any flatness that results from the zucchini releasing steam.
- For a more substantial dish, toss in halved cherry tomatoes or sliced grilled chicken thigh during the last 30 seconds in the pan.
Ingredient swaps
- Nut-free direction
- Replace pine nuts with toasted pumpkin seeds and use a nut-free pesto made with sunflower seeds instead of pine nuts.
- Dairy-free direction
- Use a vegan pesto made with nutritional yeast in place of Parmesan and skip the finishing cheese — the dish remains bright and satisfying.
- Weeknight shortcut
- Good-quality store-bought pesto and pre-spiralized zucchini from the produce section cut active prep to under five minutes.
Serve alongside
- grilled chicken thighs
- caprese salad with fresh mozzarella
- roasted cherry tomatoes with balsamic
- chilled sparkling water with basil
- dry Italian white wine such as Pinot Grigio
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cooked zucchini noodles with pesto keep for up to 24 hours in the fridge but release significant water overnight; drain off any liquid and eat at room temperature rather than reheating. Do not freeze — the texture becomes unacceptably mushy after thawing.
Equipment
- countertop spiralizer or Y-peeler
- large skillet or saute pan
- colander for salting and draining
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