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Zucchini Noodles with Pesto

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!

Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 224 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 small zucchini ends trimmed
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
  • Cherry or grape tomatoes optional

Instructions

    Cup of Yum
  1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
  2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
  3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
  4. Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Nutrition Information

Calories 224kcal (11%) Carbohydrates 7g (2%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 3g (15%) Cholesterol 5mg (2%) Sodium 112mg (5%) Potassium 546mg (16%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1080IU (22%) Vitamin C 38.7mg (43%) Calcium 125mg (13%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 224

% Daily Value*

Calories 224kcal 11%
Carbohydrates 7g 2%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 112mg 5%
Potassium 546mg 12%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1080IU 22%
Vitamin C 38.7mg 43%
Calcium 125mg 13%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.