If you need a gluten-free pasta, or are just trying to cut carbs, check out our Zoodles With Pesto recipe. The noodles are made from a zucchini.
For more ideas for dinner, check out all of our recipe posts.
I heard about zoodles (zucchini noodles) but had never made them. I’m not all too concerned about carbs, or cutting them out, so I haven’t really been looking for an alternative to spaghetti. And we eat vegetables all the time, so I wasn’t worried about sneaking them onto our menu.
But I wanted to make zoodles out of curiosity’s sake.
Zoodles, if you haven’t heard of them, are zucchini noodles. They’re traditionally made with a mandolin or spiral slicer. You could cut them by hand, but we don’t recommend that. It’s way too much unnecessary work.
If you have leftover zucchini after you make this recipe and you’re trying to figure out how to use it up, check out our list of Budget-Friendly Zucchini Recipes.
Zoodles With Pesto Recipe
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Zoodles With Pesto Ingredients:
How To Make Zoodles With Pesto:
Pre-heat the oven to 350 F.
Using a spiral slicer, cut the zucchini into noodles.
Put a piece of parchment paper down on a cookie sheet. Lay the zoodles on top. Sprinkle with olive oil and salt. Place a piece of parchment paper on top of the zoodles and bake for 15 minutes.
Remove from the oven and immediately place into bowls. Top with homemade kale and walnut pesto.
Zoodles: Frequently Asked Questions
I’ll be honest: Using a spiral slicer to make zoodles is big pain in the neck. Chubbier zucchini works better than thinner ones, but it still isn’t easy.
Many of the strips stayed together in rows, which you then need to cut apart. It’s so much easier to open a box of pasta.
But — BUT! — after the first bite, Pete and I were in love with these. The entire meal, we kept raving about how amazing these zoodles were, how we want to start making them weekly, and how zoodles are our new favorite thing. They are a pain in the neck to make, that’s still true, but they are a delicious pain.
So yes, totally worth the effort.
- 3 zucchini
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 cup kale and walnut pesto
- Pre-heat the oven to 350 F.
- Using a spiral slicer, cut the zucchini into noodles.
- Put a piece of parchment paper down on a cookie sheet. Lay the zoodles on top. Sprinkle with olive oil and salt. Place a piece of parchment paper on top of the zoodles and bake for 15 minutes.
- Remove from the oven and immediately place into bowls. Top with homemade kale and walnut pesto.
Amount Per Serving Calories 291Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 8mgSodium 446mgCarbohydrates 14gFiber 5gSugar 6gProtein 8g
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