Pesto Parmesan Zucchini Noodles

$- 4 medium zucchinis - 1 cup fresh basil leaves - 1/4 cup pine nuts - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup extra-virgin olive oil - Salt and freshly ground black pepper to taste - Cherry tomatoes, halved (for garnish) - Additional grated Parmesan cheese, for serving To make Pesto Parmesan Zucchini Noodles, you need key ingredients. First, grab four medium zucchinis. These will become your noodles, or zoodles, when you spiralize them. Next is fresh basil. You need one cup of these fragrant leaves for the pesto. Pine nuts add richness and a nice crunch. You will want a quarter cup of them. Parmesan cheese is essential for flavor. Use a quarter cup, grated, for the pesto and more for garnish. Don't forget garlic! Two cloves, minced, will give the dish great depth. Extra-virgin olive oil helps blend the pesto. You’ll need a quarter cup of this golden liquid. Season with salt and freshly ground black pepper to taste. Lastly, cherry tomatoes, halved, make a lovely garnish. With these ingredients, you are ready to create a tasty dish. Each one plays a role in making your meal fresh and delicious. Enjoy the process, and let the flavors shine! {{ingredient_image_2}} First, you need to turn the zucchinis into noodles. A spiralizer works best for this task. If you don’t have one, a vegetable peeler is a good option too. You can create long, ribbon-like strips with it. After slicing the zucchinis, place them in a colander. Lightly sprinkle some salt on them. This step helps pull out extra moisture. Let them sit for 10 to 15 minutes. This will help keep your dish from getting soggy. Now, let’s make the pesto. Grab your food processor and add the fresh basil leaves. Next, toss in the pine nuts, minced garlic, and grated Parmesan cheese. Pulse these ingredients until they are finely chopped. With the processor still running, slowly drizzle in the extra-virgin olive oil. This will help achieve a smooth and creamy consistency. Taste your pesto and add salt and freshly ground black pepper to suit your preference. Once the zucchini noodles have drained, give them a quick rinse in cold water. This removes excess salt. Pat them dry with paper towels. In a large mixing bowl, combine the zucchini noodles and your fresh pesto. Toss them gently until the noodles are evenly coated. Heat a large skillet over medium heat. Add the pesto-coated zucchini noodles. Sauté them for about 2 to 3 minutes. You want to warm them through while keeping a nice crunch. Be careful not to overcook them, or they will turn mushy. Now it’s time to plate your dish! Serve the zucchini noodles on individual plates. Garnish each serving with halved cherry tomatoes for color and flavor. Don’t forget to sprinkle more grated Parmesan cheese on top. This adds a nice touch to both flavor and presentation. Enjoy your fresh and vibrant meal! To keep your zucchini noodles from getting soggy, draining is key. After you spiralize or peel the zucchinis, sprinkle them with salt. This step helps draw out moisture. Let the noodles rest in a colander for 10-15 minutes. You’ll see water collect underneath. Rinse the noodles with cold water and pat them dry. This process makes sure your dish stays crisp and tasty. You can boost the flavor of your pesto Parmesan zucchini noodles with extra herbs and spices. Try adding fresh parsley or cilantro for a twist. A pinch of red pepper flakes can give it a nice kick. If you're feeling adventurous, add some lemon zest for brightness. These small changes can lift the dish to new heights. Creating a great pesto is easy and fun. If you run out of pine nuts, use walnuts or sunflower seeds instead. For a dairy-free option, swap the Parmesan with nutritional yeast. Store any extra pesto in an airtight container. You can keep it in the fridge for up to a week. Just drizzle a little olive oil on top to keep it fresh. This way, you can enjoy your homemade pesto longer. Pro Tips Choose Fresh Zucchini: Select firm, vibrant zucchinis for the best flavor and texture. They should feel heavy for their size and have a smooth, unblemished skin. Custom Pesto Variations: Experiment with different nuts or cheese in your pesto. Walnuts or cashews and pecorino cheese can give unique flavors to the dish. Cooking Time Matters: Keep a close eye on the zucchini noodles while sautéing. Aim for just 2-3 minutes to retain their crunch and avoid a mushy texture. Serving Suggestions: For added freshness, consider topping your dish with lemon zest or a drizzle of balsamic glaze just before serving. {{image_4}} You can add proteins to your dish for extra flavor. Chicken or shrimp pairs well with zucchini noodles. Simply cook the protein in a skillet before adding the noodles. You can also mix in more vegetables. Bell peppers, spinach, or broccoli enhance both taste and color. Sauté these veggies for a few minutes before adding the zucchini noodles. If you avoid gluten, this dish is already gluten-free. Zucchini noodles are a great substitute for pasta. For vegan options, swap the Parmesan cheese with nutritional yeast or a nut-based cheese. This keeps the rich flavor while making it plant-based. You can also make a vegan pesto using walnuts and basil without cheese. To store leftover zucchini noodles, place them in an airtight container. Make sure they are cool before sealing. Keep them in the fridge for up to 2 days. Zucchini noodles lose their crunch, so try to eat them fresh. For the pesto, place it in a separate container. Cover it tightly with plastic wrap. Press the wrap directly onto the surface to keep air out. Pesto stays fresh for about a week in the fridge. When reheating zucchini noodles, avoid the microwave. It makes them soggy. Instead, use a skillet over low heat. Add a splash of olive oil to help maintain texture. Heat for 2-3 minutes until warmed through. For the pesto, stir it into the noodles while reheating. This ensures each bite is tasty and fresh. Enjoy your meal! Zucchini noodles, or zoodles, are long strands made from zucchini. They serve as a healthy, low-carb substitute for pasta. You can enjoy them raw or cooked. Zoodles absorb sauces well, making them perfect for dishes like Pesto Parmesan Zucchini Noodles. Yes, store-bought pesto is a great time-saver. It can save you time while still adding flavor. Look for fresh or organic options for the best taste. Just remember to adjust the salt since some brands are saltier than homemade. If you do not have a spiralizer, use a vegetable peeler. Simply peel the zucchini into thin, flat ribbons. You can also use a box grater to create noodle-like strips. Both methods work well and create a fun texture. You can serve Pesto Parmesan Zucchini Noodles with grilled chicken or shrimp for added protein. A fresh salad or some crusty bread also pairs nicely. For a boost of flavor, consider adding toasted pine nuts or a sprinkle of crushed red pepper. This blog covered making delicious pesto parmesan zucchini noodles. You learned about the key ingredients, step-by-step instructions, tips, and variations. With this recipe, you can create a tasty meal that fits many diets. Proper storage and reheating keep your dish fresh, too. Remember, cooking is fun. Experiment with flavors and enjoy your culinary journey. Pesto parmesan zucchini noodles offer a healthy and satisfying meal. Dive into this recipe today, and impress your family or friends!$

Pesto Parmesan Zucchini Noodles

A fresh and vibrant dish featuring zucchini noodles tossed in a creamy pesto sauce, garnished with cherry tomatoes and Parmesan cheese.

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Prep Time 15

Cook Time 5

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 200 kcal

Ingredients

4 medium zucchinis
1 cup fresh basil leaves
0.25 cup pine nuts
0.25 cup grated Parmesan cheese
2 cloves garlic, minced
0.25 cup extra-virgin olive oil
to taste Salt
to taste freshly ground black pepper
as needed Cherry tomatoes, halved (for garnish)
as needed Additional grated Parmesan cheese, for serving

Instructions

Prepare the Zucchini Noodles: Begin by transforming the zucchinis into noodles. Utilizing a spiralizer, create long strands of zucchini. If you lack a spiralizer, a vegetable peeler can be used to create thin, ribbon-like strips. Once sliced, transfer the zucchini noodles into a colander and lightly sprinkle with salt. Allow them to rest for 10-15 minutes; this process helps to draw out excess moisture, preventing sogginess in your final dish.
Blend the Pesto: In your food processor, combine the fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse these ingredients together until they are finely chopped. With the processor running, slowly drizzle in the extra-virgin olive oil to achieve a smooth and creamy pesto consistency. Taste and season the mixture with salt and freshly ground black pepper according to your preference.
Toss the Zoodles: Once the zucchini noodles have had enough time to drain, give them a quick rinse under cold water to remove excess salt and pat them dry gently with paper towels. In a large mixing bowl, combine the zucchini noodles with the freshly made pesto. Gently toss them together until the noodles are evenly coated with the vibrant pesto.
Heat and Serve: Heat a large skillet over medium heat. Add the pesto-coated zucchini noodles and sauté for approximately 2-3 minutes. The goal here is to warm them through while maintaining a satisfying crunch; be cautious not to overcook, as they can become mushy.
Garnish and Plate: Present the zucchini noodles on individual plates, garnishing each serving with halved cherry tomatoes for a pop of color and flavor. Finish off with an additional sprinkle of grated Parmesan cheese to elevate the dish's flavor and presentation.

Notes

Consider drizzling a touch of extra-virgin olive oil on top just before serving, or add a handful of arugula for an extra layer of flavor and texture.

Keyword healthy, pesto, vegetarian, zucchini noodles