Zucchini Noodles with Sun-Dried Tomato Pesto

Spiralized zucchini tossed in a savory no-cook sun-dried tomato pesto. Bright, fresh, and satisfying—low-carb, gluten-free, and ready in minutes. A perfect way to use up a summer zucchini glut.

Print Recipe

Prep Time 15

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

3 medium zucchini spiralized
1/2 cup sun-dried tomatoes in oil drained slightly
1 garlic clove
1/4 cup fresh basil leaves
2 tablespoons pine nuts or walnuts
2 tablespoons grated Parmesan or nutritional yeast for vegan
1/4 cup olive oil
Salt and pepper to taste
Crushed red pepper flakes chopped olives, or toasted breadcrumbs (optional)

Instructions

Spiralize the zucchini into noodles and set aside in a colander. Lightly salt and let sit for 10 minutes to release moisture, then pat dry with paper towels before tossing.
In a food processor, combine the sun-dried tomatoes, garlic, basil, pine nuts, and Parmesan. Pulse until chunky. With the motor running, slowly stream in the olive oil until smooth but textured. Season to taste.
In a large bowl, toss the zucchini noodles with the pesto until well coated. Add crushed red pepper or olives if desired. Serve immediately, or chill for 10 minutes for a refreshing cold dish.
Top with extra basil, cheese, or toasted breadcrumbs for crunch, and serve.

Notes

For zoodles that aren't watery, salt the spiralized zucchini in a colander for 10 minutes, then pat dry before tossing. Crumbled feta or goat cheese adds tangy richness, and grilled chicken or white beans makes it a full meal. Walnuts work in place of pine nuts, and nutritional yeast keeps it vegan. Short on time? Use jarred sun-dried tomato pesto. Best eaten fresh, but leftovers keep in the fridge for up to 2 days—the noodles soften a little as they sit.