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Pesto Zucchini Noodles Recipe

  • Author: Shawn Williams
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: Italian


A healthy alternative to my favorite pesto pasta recipe. Zucchini noodles are covered in homemade basil pesto and topped with fresh mozzarella and sauteed tomatoes.


  • 1 boneless skinless chicken breast, chopped (optional)
  • 1 pound zucchini noodles (2 medium zucchinis, spiralized)
  • 10 sungold or cherry tomatoes, halved
  • 8-ounce ball of fresh mozzarella, cubed
  • 12 tablespoons olive oil
  • salt and pepper to taste

Homemade Pesto

  • 3 loosely packed cups of basil leaves, about 2.5 ounces
  • 3 tablespoons pine nuts
  • 2 garlic cloves
  • 2/3 cup grated parmesan cheese
  • 2/3 cup olive oil
  • salt and pepper, to taste


For the pesto

  1. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend/pulse until mixed and smooth.
  2. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance and stored in the fridge in a tightly sealed container. Cover with plastic wrap seated directly on top of the surface to prevent browning/air exposure.

For the chicken and zucchini

  1. In a large pan, heat oil over medium heat. If adding chicken, sauté until fully cooked through, about 5-7 minutes. Season all over with salt and pepper. Add tomatoes and cook for 1-2 minutes. Set chicken/tomatoes aside on a plate and remove excess moisture on the pan if any.
  2. Add a splash of more oil along with zucchini noodles. Heat through until warm and just tender. Do not overcook or they will get soggy. 1-2 minutes is all you need.
  3. Return chicken/tomatoes to the pan and turn off the heat. Toss the dish with pesto until fully coated.
  4. Serve in bowls topped with fresh chopped mozzarella.


If you don’t have a food processor, you can use a standard blender or single-serve blender instead. Just don’t blend the ingredients too aggressively or it will turn into a creamy paste. If using a single-serve blender, combine all ingredients together and pulse until smooth. Shaking the containing in between blends will help to mix the ingredients if they get “stuck.”


  • Serving Size: 1
  • Calories: 612
  • Sugar: 21.7g
  • Sodium: 450mg
  • Fat: 32.8g
  • Saturated Fat: 6.8g
  • Carbohydrates: 32.6g
  • Fiber: 10.1g
  • Protein: 51.5g
  • Cholesterol: 133mg

Keywords: zucchini noodles recipe