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    Home » Recipes » Main dishes & sides

    Zucchini noodles with pesto (gluten free, paleo)

    Published: Mar 26, 2020 · Updated: May 31, 2021 by Bea C. | This post may contain affiliate links | Leave a Comment

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    zucchini noodles with pesto and cherry tomatoes on a white plate

    Try zucchini noodles with pesto for a fresh and easy summer side dish. It's simple, healthy and can either be made for one or for a crowd.

    Jump To / Aller directement à
    • 📖 Ingredient notes
    • 🔪 Equipment
    • 🥗 How to make zucchini noodles
    • ♨️ How to cook zucchini noodles
    • 🍲 Other zucchini recipes you might like
    • 📋 Recipe / Recette

    📖 Ingredient notes

    • Zucchini. You will need fresh and firm zucchini to make this recipe. Also make sure to use a small or medium size zucchini. if you have a giant zucchini from your garden, I recommend using it for another recipe.
    • Cherry tomatoes. They will add flavor and color to your zucchini noodles with pesto.
    • Pesto. You can either use parsley pesto or basil pesto.
    • Optional (only if you are not paleo nor vegan and if you can tolerate it): a few cubes of goat cheese

    🔪 Equipment

    Zucchini noodles (also called zoodles) with pesto are easy to make. Although you will need a spiralizer to make them. I'm totally in love with this tool! So much that I bought one for my mother as a surprise gift so she could use up some of the zucchini from the garden.

    🥗 How to make zucchini noodles

    Cut the ends off the zucchini and slice the zuchini with the spiralizer. It will create "zucchini noodles". But don't get me wrong, even though, they are called "noodles", they are not real noodles. It's just that the zucchini is cut in a way that look like noodles.

    ♨️ How to cook zucchini noodles

    First of all, you can totally eat them raw! But if you want to cook them, here is how to do it.

    Heat a wok or a large frying pan on high heat (no need to add any oil). Once it is hot, place the zoodles there. Cook for 2 minutes while tossing just to heat them up. Then transfer zucchini noodles to a bowl.

    Don't let them cook more than 2 minutes or they will start loosing their water, get all mushy and loose their noodle aspect.

    🍲 Other zucchini recipes you might like

    As my parents often have an abundance of zucchini in their garden, I have created quite a few zucchini recipes. From savory recipes to desserts and drinks!

    • Cold Zucchini Soup
    • Savoury Zucchini Muffins (Vegan, gluten free)
    • Gluten free almond flour chocolate zucchini bread
    • Juicing with zucchini : zucchini and apple juice

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    Zucchini noodles with pesto (gluten free, paleo)

    Author: Bea C.
    Cooked or raw, zuchhini noodles are delicious both ways!
    5 from 3 votes
    Print Recipe Pin Recipe
    Coconut free recipe icon
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    an icon with the letters G and F to label gluten free recipes
    an icon with the letter V for vegan recipes
    Prep Time 10 mins
    Cook Time 2 mins
    Total Time 12 mins
    Course Side Dish
    Cuisine International
    Servings 1 serving
    Calories 328 kcal

    Equipment

    • 1 spiralizer

    Ingredients
     

    • 1 zucchini medium
    • 6 cherry tomatoes
    • 2 Tablespoons parsley pesto  or basil pesto

    Optional (only if you are not dairy free, paleo nor vegan)

    • ¼ cup goat cheese cut into cubes

    Instructions
     

    • Cut the ends off the zucchini and use a spiralizer to create zucchini noodles.
    • Heat a wok or large frying pan on high heat (no need to add any oil), once it is hot, place the zucchini noodles there. Cook for 2 minutes while tossing. Then transfer zucchini noodles to a bowl.
    • Add pesto to the bowl. Toss until zucchini noodles are well coated. Top with cherry tomatoes and optional goat cheese. And voilà! Serve immediately.
      Bon appétit !

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
     

    Nutrition facts per serving

    Calories: 328kcalCarbohydrates: 13gProtein: 16gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 532mgPotassium: 750mgFiber: 3gSugar: 9gVitamin A: 2124IUVitamin C: 58mgCalcium: 176mgIron: 3mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
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    More Main dishes & sides

    • Chunky Carrot Soup
    • Healthy Vegetarian Cauliflower Casserole
    • Taco salad bowl (vegetarian, vegan)
    • Mediterranean mashed potatoes (vegan, whole30)

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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