Zoodles are zucchini spaghetti noodles. They are zucchini cut a certain way that makes them look like spaghetti or noodles.

You can easily make them at home, or you might be able to find them in your local supermarket. Just read the label before buying them to make sure that they only contain zucchini and not any added ingredients.

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What do you need to make zoodles with pesto

As the name says, you just need zoodles and pesto; better yet if it’s a homemade pesto, like this almond pesto. 

For a creamier version and more intense flavor, in this recipe, I suggest adding parmesan cheese also.

How to make zoodles

There are a few ways to make zoodles at home. You can use a hand-held spiralizer, a peeler that cuts veggies a la julienne, or a sturdier spiralizer.

STEP BY STEP PICTURES ON HOW TO MAKE ZOODLES WITH A HAND-HELD SPIRALIZER

Cooking zucchini noodles

Cooking zoodles is easier than cooking pasta, since they don’t need to be cooked in water first. They can be cooked directly in a pan, together with the rest of the ingredients; they only need a couple of minutes.

However, if you prefer, you can cook them in water just like pasta, but depending on the consistency you would like them to be, you should cook them for a short time.

A simple option to having zoodles al dente is to dip them into boiling water for 1-2 minutes, and draining them quickly.

If you choose to mix zucchini noodles with whole wheat spaghetti, you can put the raw zoodles in a strainer and pour the pasta, with its hot water, over it when you drain the pasta. This will soften the zucchini, but not cook them too much. 

How to make zoodles with pesto 

Making zoodle with pesto is as easy as mixing the two ingredients. 

If you prefer a raw/cold version, just mix the ingredients in a bowl. This version is perfect for summer days.

However, if you prefer a cooked/warm version, you’ll just need to mix the ingredients in a skillet on medium heat. For a creamier version like the photos, add some parmesan cheese.

STEP BY STEP PICTURES ON HOW TO MAKE THESE ZOODLES WITH PESTO

WATCH HOW TO MAKE ZOODLES WITH PESTO

Why do I consider these zoodles with pesto to be healthy

ZUCCHINI
According to this study from 2017, zucchini have potential anticancer activity and antioxidant properties. 

Zucchini is a nutritious fruit (yes, like tomato, zucchini is, botanically speaking, a fruit), highly versatile, and it’s incredible as to how it changes its nutritional value if it’s eaten raw or cooked.

1 cup of cooked zucchini compared to raw zucchini has the following difference:

– Its protein daily recommended value goes from 3% to 5%
– Its dietary fiber goes from 5% to 12%
– Vitamin A from 5% to 8%
– Vitamin K from 7% to 12%
– Potassium from 9% to 12%
– Manganese from 11% to 26%

However, eating raw zucchini, instead of cooked, would give our body 35% of DV in vitamin C – instead of 14% in cooked zucchini. Vitamin B6 would go from 5% to 14%, folate from 4% to 9% and vitamin B2 from 5% to 10%. (1) (2)

This is more proof that the best option for healthy living is to keep a varied diet of different ingredients, but also different statuses of the same ingredients. 

Keep in mind that vitamin A and K are fat-soluble vitamins, which means that they need a fat component for the body to be able to absorb it. I reckon that Extra Virgin Olive Oil from the pesto is a great option for this. 

LOW CARB
Zucchini noodles are a great low carb alternative to spaghetti; a low-carb diet has been shown to be beneficial for people with type 2 diabetes. (3)

Even if we can find zucchini year-round in our supermarket, it’s actually a summer fruit; if you are lucky enough to have access to local produce, make sure to consume them then.

However, this is an easy recipe to make. If it helps you to maintain a healthier diet, make it whenever you feel like it.

How to store and how long these zoodles with pesto last

This creamy version of zoodle with pesto is best consumed right after making it.

If you make zoodles at home, you can store them in a glass food container, preferably air-tight, for about one week before adding any other ingredient.

For better freshness, add a layer of scent-free paper towel at the bottom of the container to capture any moisture. 

I don’t recommend freezing zucchini because, since they contain a high amount of water, once thawed, they would be pretty mushy. 

Can I make zoodles with pesto with different ingredients?

Yes, zoodles with pesto are very versatile. 

First of all, they can be eaten in a cold version, meaning raw zucchini, which would be perfect for a warm day. In this case, the zoodle won’t be creamy.

Apart from this version, it’s possible to add a variety of ingredients to it. 

Cherry tomatoes will add color and flavor. 
Chicken or salmon will increase the protein level. 
Chickpeas, lentils or white beans would add more fiber. 

I love this creamy version of zoodles with pesto as comfort food, especially when the weather is a little cold. 

I also prefer my zoodles slightly overcooked; that’s why I cook them a little longer. 

However, what would be the perfect zoodles with pesto for you? Let me know by leaving a comment below. 

As always, I appreciate you stopping by my blog. If you think this post might help someone you know to make even a small step to a healthier lifestyle, please don’t hesitate to share it away!

Happy Healthy Eating!

A big hug,

More healthy lunch ideas

Cauliflower Rice

Vegetarian Borscht

Buddha Bowl