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Raw Zucchini Noodles (Zoodles) with Pesto

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Raw Zucchini Noodles (Zoodles) with Pesto

Raw Zucchini Noodles (Zoodles) with Pesto

Jessica Braider
My whole family was very skeptical of vegetables as pasta, but ended up being amazed by how much they enjoyed it. Scramble recipe tester Kathryn Howell Dalton said that her 4-year-old son “is a pretty good veggie eater but the man just does not care for zucchini. Knowing this, I didn't load his plate tonight. Two seconds into dinner, though, it was gone! I asked for his feedback and he just mumbled, "So good. I need some more." [recipe-video]
Prep Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 4 zucchini or yellow squash or use a combination about 8 cups
  • 1/2 tsp. salt
  • 1/2 cup pesto sauce (store-bought or homemade) see recipe below
  • 1 cup cherry tomatoes quartered, or use 1/4 chopped sundried tomatoes or 1/4 pitted Kalamata olives

Instructions
 

  • Using a food processor, a mandolin, a spirulizer, or the largest holes on a box grater shred the zucchini lengthwise into long thin strips.
  • Transfer it to a colander, sprinkle it with the salt, and let the zucchini drain for 15 – 20 minutes, pressing the liquid out occasionally.
  • Transfer the zucchini to a serving bowl, toss it thoroughly with the pesto, and sprinkle the tomatoes or olives on top. Serve immediately or refrigerate it for up to 24 hours.

Homemade Pesto Directions

  • Combine 2 cups tightly packed fresh basil leaves (or use combination of basil, parsley, and mint), 2 chopped garlic cloves, 2 Tbsp. pine nuts, 1/2 cup olive oil, 1/2 cup grated Parmesan cheese, 1/2 tsp. salt, 1/4 tsp. black pepper, and the juice of 1/2 lemon in a food processor or blender and blend until coarsely chopped or smooth, depending on your preference. Extra pesto can be refrigerated or frozen for a future use (see tip below for freezing directions).

Notes

Do Ahead or Delegate: Shred or spirulize the zucchini or yellow squash, prepare and refrigerate the pesto if making your own, cut the cherry or sundried tomatoes, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Serve the dish with plenty of fresh ground pepper.
Tip: If you've got leftover pesto sauce that you won't use soon consider freezing it. To do this, fill an ice cube tray with the sauce, place in the freezer for 1 - 2 hours, then pop your pesto ice cubes out of the tray and store them in a freezer bag until you are ready to defrost and use!
Nutritional Information Per Serving (% based upon daily values): Calories 195, Total Fat: 13g, 14.5%; Saturated Fat: 2g, 9.5%; Cholesterol: 2mg, 0.5%; Sodium: 424mg, 18%; Total Carbohydrate: 10g, 3.5%; Dietary Fiber: 2g, 8.5%; Sugar: 6g; Protein: 5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, No Added Sugar, No-Cook, Picnic, Potluck/Buffet, Summer, Vegetarian
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