Name: Zucchini Pesto with Giant Zucchini Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 medium zucchinis*; ½ yellow onion (chopped); 4 garlic cloves (minced); 1 cup basil (or parsley); ⅓ cup nutritional yeast; ¼ cup pine nuts; ½ lemon (juiced); 1 tbsp coconut aminos; 1 tbsp miso paste; ½ cup water; 1 tsp sea salt; ½ tsp black pepper

Pesto Zucchini Noodles

Introducing zucchini noodles that don’t suck! Meet your new favorite way to use up that giant garden zucchini! With this super fun coring tool, you’ll hollow out the middle to create long, twirlable zucchini noodles. But don’t toss the skins—those get blended up with sautéed onion, garlic, nutritional yeast, pine nuts, lemon juice, coconut aminos, and miso paste to make the creamiest, most flavorful pesto-style sauce. The result? A double-zucchini masterpiece where the noodles and sauce come from the same veggie, giving you a silky, umami-packed bowl that’s fresh, hearty, and totally plant-based, and bonus – low carb!

What Are Zucchini Noodles?

Zucchini noodles, also known as zoodles, are spiralized strips of zucchini that mimic the shape and texture of spaghetti. Do you remember when spiralizers were the IT kitchen tool? Well, get excited because I found a WAY better tool that makes giant zoodles (for less than $10), and they are a lot more sturdy and tasty! Zucchini Noodles are a low-carb, gluten-free alternative to traditional pasta, and they work beautifully with a variety of sauces.

What Is Zucchini Pesto?

Zucchini pesto is a creamy, nutrient-packed variation on classic basil pesto. Instead of relying entirely on herbs and oil, this version blends sautéed zucchini skins, onions, garlic, and fresh basil with a few pantry staples to create a luscious sauce. It’s the perfect way to use the whole zucchini while adding extra fiber and plant-based protein to your pasta.

Ingredients for Zucchini Pesto

Here’s what you’ll need to make this vibrant zucchini pesto recipe:

Zucchini: We’re using four large, straight zucchini to create wide spirals and creamy pesto. Don’t throw any of the zucchini out – the whole thing is getting used here!
Yellow onion & garlic: Add aromatics and depth of flavor.
Fresh basil or parsley: Necessary for that classic pesto base. The fresh herbs really bring this dish to life.
Nutritional yeast: Adds cheesy, umami-rich flavor without the need for dairy!
Pine nuts: The traditional creamy and nutty base for pesto.
Lemon juice: Brightens everything up.
Coconut aminos & miso paste: Add saltiness, depth, and umami to the pesto sauce.

How to Make Zucchini Noodles with Pesto Sauce

Be prepared for how amazingly easy this recipe is! All you need is one pan and a blender.

Spiralize the Zucchinis

Use a coring tool or spiralizer to create large, wide zucchini noodles. Chop off the ends, make a shallow cut along the side of each zucchini, and gently twist the core out. Set the noodles aside, and don’t toss the skins—we’ll use those next!

Make the Pesto

Roughly chop the leftover zucchini skins and sauté them with onion and garlic for 4–5 minutes until tender. Transfer to a blender, add basil (or parsley), nutritional yeast, pine nuts, lemon, coconut aminos, miso, water, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Heat the Sauce and Add Zoodles

Pour the pesto back into your skillet and warm over low heat until bubbly. Then gently fold in the zucchini zoodles. They don’t need a lot of cooking time, just enough to warm through and slightly soften.

Serve

Plate your pesto zucchini pasta and top with your favorite dairy-free parmesan or a sprinkle of toasted pine nuts. Serve hot and enjoy every creamy, comforting bite.

What to Serve with Pesto Zoodles

This dish is totally a meal all on its own; however, if you’re considering sharing it with a crowd or want to add a few items for variety, you’ve got options! Try serving it alongside a crisp green salad with lemon vinaigrette for a refreshing contrast, or add a serving of roasted chickpeas to boost the protein content and add some crunch. For something cozy, garlic bread or gluten-free sourdough makes an excellent companion. You can also round out the meal with a side of marinated tofu or grilled tempeh for an even more satisfying, plant-powered dinner.

Why You’ll Love This Zucchini Pesto Pasta

This recipe is bound to become a favorite in your home! First, it’s packed with vegetables and uses every part of the zucchini; nothing goes to waste. It’s naturally gluten-free, making it accessible to a wide range of diets, and it’s low carb. The whole dish comes together quickly, making it a perfect go-to for weeknight meals or meal prep. Plus, it’s incredibly versatile; swap in different herbs, leafy greens, or nuts based on what you have on hand. If you’ve been looking for a recipe that will help you eat your zucchini, keep things low carb and introduce you to a new kitchen gadget – this is the recipe for you!

Tips for Avoiding Soggy Zucchini Noodles

No one wants watery zoodles! Follow these tips for cooking zucchini noodles that stay firm and delicious:

Don’t overcook them: Zoodles only need to be warmed through, so keep your eye on the pan and take them out after a few minutes.
Add them last: Let the pesto sauce bubble first, then stir in the zoodles just before serving.
Salt sparingly: Salt draws moisture out of zucchini. You can season your sauce and finish with flaky salt instead.
Serve immediately: Zoodles are best fresh. Leftovers can be stored, but they’ll soften over time.

Zucchini Noodles with Pesto FAQ

Can I use a spiralizer instead of a coring tool? Yes! A spiralizer is perfect for making zoodles if you don’t have this coring tool. Just try to use straight zucchini for even spirals.

What’s the best way to store leftover zucchini noodles? Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.

Is this zucchini pesto pasta gluten-free? Absolutely. The entire dish is naturally gluten-free, dairy-free, and packed with whole food ingredients.

Can I swap the pine nuts? Yes, cashews, walnuts, or sunflower seeds make great substitutes in the pesto.

Did you make this recipe?

Don’t forget to leave a rating and review below! Let me know how your zucchini pesto turned out, and don’t forget to try these recipes next:

High-Protein Pesto White Bean Skillet

High Protein Dairy Free Pesto Pasta

Avocado Pesto Pasta Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

close-up of creamy pasta with corn and chopped basil

High Protein Creamy Corn Pasta

Grilled Veggie Skewers

Rice bowl with Korean BBQ jackfruit, avocado, pickled onions, carrots, cucumber, and purple cabbage

Korean BBQ Pulled Jackfruit Bowls

Join my mailing list to get the latest recipes first!

bowl with pasta shells coated in bright green zucchini pesto with a light sprinkle of vegan parm.

Jackie Akerberg

Zucchini Pesto with Giant Zucchini Noodles

No ratings yet

Print Recipe Pin to Pinterest!

Looking for a fresh, vibrant, and veggie-packed dinner that doesn’t require a lot of effort? These Pesto Zucchini Noodles check every box! Served with a homemade Creamy Zucchini Pesto Sauce; this recipe is satisfying, 100% plant-based, and an absolute celebration of peak summer produce. It's one of those meals that feels fancy but comes together in under 30 minutes.

Prep Time 20

Cook Time 10

Total Time 30

Servings: 2 servings

Course: Main Course

Calories: 264

Equipment

Ingredients

4 medium zucchinis*
½ yellow onion, chopped
4 garlic cloves, minced
1 cup basil, or parsley
⅓ cup nutritional yeast
¼ cup pine nuts
½ lemon, juiced
1 tbsp coconut aminos
1 tbsp miso paste
½ cup water
1 tsp sea salt
½ tsp black pepper

Method

Chop off each end of the zucchini. Use the coring tool to carefully core each one and gently make a shallow cut along the side of the zucchini to open it up. Remove the tool and set aside your beautiful spiral. Repeat with the remaining 3 zucchini.
Coarsely chop the zucchini skins and add to a medium skillet over medium heat with the onion and garlic. Sauté for 4-5 minutes until tender, adding a splash of oil if desired or add water as needed to deglaze.
Transfer to a blender and add the remaining ingredients. Pureé until smooth and season to taste. Transfer the sauce to the skillet and heat over low heat until bubbly. Add the giant zucchini noodles and cook just until heated through (no need to cook them).
Serve hot, topped with dairy free parm if desired!

Notes

*Try to find zucchinis that are straight, not bent.

Nutrition

Serving 1servingCalories 264kcalCarbohydrates 29gProtein 13gFat 14gSaturated Fat 1gPolyunsaturated Fat 6gMonounsaturated Fat 3gSodium 1687mgPotassium 1432mgFiber 9gSugar 13gVitamin A 1439IUVitamin C 91mgCalcium 120mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.