Zucchini noodles or “zoodles” are the perfect low-carb and gluten-free option, especially in the summertime! They pair perfectly with a creamy herby pesto and topped with a sprinkle of parmesan cheese- yum!

What you’ll love about this:

Easy – It takes minutes to cook zucchini noodles! Combine with your pesto and veggies and your dish is complete!
Flavorful – The creamy pesto is heavenly with a sweet cherry tomatoes, tangy sun-dried tomatoes, and salty kalamata olives
Healthy– Low carb, low fat, and high in Vitamin C and fiber
Vegan, dairy-free, & gluten-free

Got zucchini coming out of your ears this summer? Trying to eat healthier and low carb? Craving a simple lunch or dinner that takes no time at all? These zoodles are perfect for you!

I absolutely love zucchini recipes in the summer! And this zoodles recipe is one of my faves because of how easy it is!

For more zucchini recipes, try these out:

or check out this incredible list of 20+ vegan zucchini recipes for more ideas!

Zucchini Noodle Ingredients

4 Medium zucchini
Cherry tomatoes
Sun-dried tomatoes
Pesto*
Kalamata olives

*See below for more information.

See recipe card for full ingredient list and quantities.

What type of pesto do I need for this recipe?

You can either use a high-quality store-bought (for a quicker recipe) or make homemade pesto, like my pistachio pesto!

How to Make Zucchini Noodles

Spiralize your Zucchini

Spiralize your zucchini and dab with a paper towel to remove excess moisture.

Sauté garlic

In a large skillet, add your olive oil, garlic, and red pepper flakes. Cook until the garlic starts to bubble and brown slightly.

Add cherry tomatoes

Add in your halved cherry tomatoes, give it a good stir to incorporate with the oil mixture, and cook for another minute or two.

Add zoodles

Add you zucchini noodles and toss with the olive oil and cherry tomatoes. Spread them out in the pan to help all the noodles get some heat.

Cook your them for 2-3 minutes, tossing intermittently. The zucchini noodles should start to soften. Don’t cook too long, or they will get mushy!

Add veggies and enjoy!

Add your kalamata olives, sun-dried tomatoes, and pesto. Toss until well combined over the heat for a minute.

Serve your pesto zucchini noodles on individual plates and top with parmesan cheese, fresh basil, and/or crushed pistachios.

How to store leftovers?

I suggest you enjoy this dish mostly the first day! The zoodles have the best texture and flavor. As zoodles sit (esp with a sauce after being cooked), they will likely get a little mushier. This dish can still be warmed 1-2 days later in the microwave or stovetop, but will be SO much better the day of!

How do I make zucchini noodles?

Zucchini noodles can be made using a spiralizer, julienne peeler, or mandoline. You can also slice the zucchini thinly by hand or use a vegetable peeler to create wide, ribbon-like noodles. I personally love the spiralizer – it’s so fun to use!

How do you prevent zucchini noodles from getting watery?

I like to pat my noodles dry with a paper towel for a minute before I start cooking with them.

Can I spiralize other veggies?

You can spiralize lots of other veggies like carrots, squash, eggplant, potato, beets and parsnips. You could even do a combination of multiple veggies for a vibrant dish!

Pro Tips

Plant-Based Protein additions: chickpeas, vegan chicken, white beans, nutritional yeast
Save time by making your zoodles ahead of time! After you’ve spiralized your zucchinis, line glass container or large gallon-sized bag with a paper towel, add your noodles and place in the refrigerator. You can store them for 2-3 days.
Should you peel the zucchini? I don’t peel the zucchini before spiralizing. The dark green adds a nice color contrast and also more fiber!

Pesto Zucchini Noodles (15 Minutes)

What you’ll love about this:

Zucchini Noodle Ingredients