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overhead shot of spiralized zucchini with pesto on plate

Pesto Zoodles

With spiralized zucchini, pesto and tomatoes, these zoodles are a great healthier option if you're craving pasta.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 422kcal
Author Ryan Beck


  • 2 tablespoon olive oil
  • 4 large zucchini, spiralized
  • cup homemade or store-bought pesto
  • 2 oz goat cheese
  • 1 pint cherry or grape tomatoes
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup pistachios, chopped
  • kosher salt + black pepper


  • Spiralize the zucchini and place on baking sheet with paper towels. Sprinkle with salt to help release some of the water. (Zucchini is naturally very watery so you need to do this to avoid water zoodles)
  • Add 2 tablespoon of olive oil to large skillet over medium heat. Add the spiralized zucchini. Season with salt and pepper and cook for about 5 minutes. Let any of the remaining water that is released cook out.
  • In a small bowl, microwave the pesto and goat cheese for about 30 seconds so it can be easily combined.
  • Remove skillet from heat and stir in pesto and tomatoes. Serve with some Parmesan and chopped pistachios on top.


  • Don't skip lightly salting and dabbing the zucchini with a paper towel so you can get rid of some of the extra water.
  • If you want some protein, chicken works great. If you're vegan, chickpeas are a good option.
  • Replace the tomatoes with sun-dried tomatoes for a different flavor.


Serving: 1g | Calories: 422kcal | Carbohydrates: 15g | Protein: 14g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 510mg | Potassium: 812mg | Fiber: 4g | Sugar: 7g