Zucchini Noodles With Pesto

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Zucchini Noodles With Pesto

Zucchini Noodles With Pesto

Serves: 2-4               Prep time: 15 minutes                   Cook time: 15 minutes


  • 1-2 tablespoons extra-virgin olive oil
  • ½ red onion, cut into ¼-inch-thick slices
  • 3 cloves garlic, chopped
  • 2 large organic zucchini, ends trimmed
  • 2 heaping tablespoons of store bought pesto or homemade pesto
  • 2 to 3 tablespoons chopped olives, black, green or kalamata
  • zest of ½ lemon
  • himalayan salt and black peppercorn to taste
  • ¼ cup grated pecorino romano cheese
  • cherry tomatoes or green peas, optional
  • 4-6 ounces of protein, optional


  1. Use a julienne peeler, mandolin, or spiralizer to slice the zucchini into noodles. Set aside on paper towels to absorb any excess water.
  2. Melt the extra-virgin oil in a large sauté pan set over medium-high heat.
  3. Add the onion and garlic; sauté until it softens, 2 to 3 minutes.
  4. Stir in the zucchini, then add the pesto and combine well.
  5. Continue sautéing until all the ingredients are warm.
  6. Stir in the olives and lemon zest.
  7. Season with salt and pepper and top with pecorino romano and serve.

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Comment below! Have you tried zucchini noodles before?

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