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5 from 3 votes

How to Make the Perfect Zoodles (Zucchini Noodles) with Pesto

Whether you’re looking for a new way to enjoy your abundance of zucchini, or simply want to substitute out pasta for something healthier and lower-carb, this pesto zoodle recipe will do the trick! It is quick and easy to make, full of seasonal ingredients, light, healthy, and most importantly, totally delicious!
Prep Time20 mins
Cook Time5 mins
Course: Appetizer, Main Course, Side Dish
Keyword: zoodles
Servings: 2 people


  • Spiralizer or "Zoodler"
  • Sauce pan or skillet


  • 2 medium-large zucchini
  • 2 cloves garlic
  • 1/2 yellow onion or white onion
  • extra virgin olive oil or butter
  • salt and pepper, to taste
  • pesto sauce (or other pasta-like sauce of choice, if any)
  • 2 each small tomatoes (optional)
  • 1/4 tsp garlic powder (optional)
  • 1 tsp onion powder (optional)


  • Wash your zucchini, and then use spiralizer* to create zucchini noodles. *See notes below
  • Add a small amount of olive oil or butter to a saute pan or skillet over medium-high heat.
  • Next, if using garlic and onions, add them to the pan and cook until the onions are translucent.
  • Now add the zoodles and gently toss them every minute or so throughout the cooking process which should only be about 5 minutes. Do not cover the pan while cooking - that will make them extra wet. Allowing steam to be released is good.
  • Once finished cooking, plate the zoodles and sauce or top them anyway you see fit and enjoy immediately. There will be a bit of excess liquid in the pan. If you do not wish to have all the liquid in your dish, you can either strain your zoodles or use tongs to plate them - leaving much of the liquid behind. We like to serve our zoodles with a few dollops of pesto and chopped fresh tomatoes.


How to Use a Spiralizer

  1. Secure the spiralizer to your countertop. Most of them should have suction cups on the bottom, which help them stay put while you grind. A helping hand from a friend works too! 
  2. Cut the butt ends off the zucchini. I also find it easiest to cut long zucchini into two shorter halves before spiraling. Don't worry, the zoodles will still be plenty long! Ridiculously long, in fact.
  3. When we make zoodles, we prefer to use the blade that creates spaghetti-like strands. On our spiralizer, that is the 3 mm blade insert.
  4. Skewer the zucchini between the spikes by the blade and the one by the handle.
  5. Now, spin away! Crank the handle in a circular motion with one hand, while also applying pressure to the second handle with your other hand. This keeps the zucchini moving forward, pressed tight against the blade.
If this is your first time “zoodling” you'll be amazed at how many zoodles can be created from just one zucchini. You will also be surprised at how much they shrink as they cook down. In other words, don't be overwhelmed by the amount on your plate, or worry about making "too much" - they’re just vegetables, after all!