Main Dish | September 22, 2020

Pesto Zucchini Noodles

Pesto Zucchini Noodles (aka Caprese Zoodles) are a must!! How can you turn down an easy, wicked fast, healthy, delicious meal- I mean fresh basil, fresh creamy mozzarella and garden tomatoes? Done in minutes? It is the best!

WHAT INGREDIENTS DO YOU NEED FOR PESTO ZUCCHINI NOODLES?

  • ZUCCHINI
  • PESTO
  • FRESH MOZZARELLA
  • CHERRY TOMATOES
  • SOME SEA SALT FOR TASTE

WHAT PESTO IS THE BEST?

ok, so while homemade pesto is amazing and you should definitely use it if you have it most of us don’t. Some of my favorite brands are Costco pesto and this Mezzetta. But really, grab a brand you like the most!

HOW DO YOU MAKE ZOODLES? OR ZUCCHINI NOODLES?

To make zucchini noodles you will need a spiralizer. There are several on the market. i have a KitchenAid® Spiralizer Attachment that I really love, but you can find all kinds of versions in store and online. There are a lot of uses for a sprializer, not just noodles! So know when you are buying one it is a fun and great investment.

HOW TO SPIRIALIZE YOUR ZUCCHINI INTO NOODLES!

This is a pretty easy step. You will need 3-4 medium zucchini’s.

  1. wash and dry them.
  2. cut of both ends, and leave outside skins on
  3. set up spiralizer
  4. follow directions for your spiralizer.
  5. Place zoodles in a big bowl and prepare for cooking.

HOW TO MAKE PESTO ZUCCHINI NOODLES IN 4 EASY STEPS

  1. heat up a skillet with 1/2 water until boiling.
  2. Add zucchini noodles + salt and steam for 3-4 minutes
  3. toss with pesto
  4. add in tomatoes and mozzarella

TIPS AND TRICKS FOR THE BEST DANG PESTO ZUCCHINI NOODLES!

PRO TIP #1:

You zucchini noodles are going to cook down significantly- about by half. So make sure you add enough!

PRO TIP #2

Zucchini noodles cook very fast! Which is why I like to place them in an already pre-heated skillet. I add a tiny bit of water to keep them from sticking too much initially, but you don’t need much because the zucchini will release a lot of its own liquid as it cooks down.

PROTIP #3:

A LOT, and I mean A LOT of liquid is going to come out of these babies. it’s not bad, but over cooking or letting the simmer in this liquid too long will result in very soggy zoodles, you don’t want that (although they will still taste totally great, I know from experience). After they have sauteed for a few minutes and before adding the pesto dump out any liquid. Don’t worry more will come as they keep cooking and cool.

FAQ’S

CAN I JUST ADD OIL INSTEAD OF WATER AT THE BEGGING TO HELP WITH NON-STICK?

YEAH, you can. But pesto usually has plenty of oil that adding more will make it a little too oily. Also adding the water kinda jumpstarts the steaming process, but by all means you do you!

HOW DO I KNOW WHEN MY NOODLES ARE DONE STEAMING?

You want your zoodles to be ‘al dente” soft but with a little bite to them. It is tricky to tell you exactly how long to steam/saute your noodles because different sprializer cut some thinner or thicker or you may have a personal preference to one size. a thick or thinner noodle will not take lone either way- so keep a close eye on them. The steaming time may vary depending on thickness.

I REALLY HATE TOMATOES DO I HAVE TO HAVE THEM?

Even cooked tomatoes? ok, ok, if you don’t like tomatoes go ahead and leave them out. you could sub with another veggie that doesn’t need a ton of cooking like mushrooms.

CAN I MAKE THIS AHEAD OF TIME?

You can Spiralizer your noodles up to a few days before making it! But I don’t recommend making it until right before serving.

HOW DO I STORE LEFTOVERS?

WHAT?! you have leftovers. I’m shocked. just kidding. For leftovers, just place them in an air tight container in the fridge. They’ll keep for a week. Simply reread in microwave or skillet.

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5 from 1 vote
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Caprese Zoodles
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Easy, fast spiraled caprese zoodles with fresh mozzarella, pesto, basil and cherry tomatoes. Healthy delicious recipe!

Course: dinner
Cuisine: American
Keyword: caprese zoodles
Servings: 4
Calories: 272 kcal
Author: Desarae
Ingredients
  • 4-5 zucchini medium size
  • 1/4 cup water
  • 1 tsp salt
  • 6 oz pesto
  • 10-15 cherry tomatoes sliced in half
  • 8 oz fresh mozzarella cubed, or use pearls or balls (cut in half)
  • Salt and pepper to taste
  • 5 large basil leaves optional
Instructions
  1. Spiralize zucchini

  2. In a skillet add water and preheat until water is boiling. Add noodles and salt to pan and allow to steam and saute for about 3-5 minutes, stirring occationally. you want the noodles to be al dente. Not soggy, but tender with a little bite to them. Different spiralizers slice in different sizes, so the steaming time may vary depending on thickness. add more water if more time is needed, Drain water if less time is needed and water remains.

  3. Add zoodles back to skillet on med-high heat (if you drained access water) stir in basil, tomatoes, and mozzarella. Allow to sit in hot pan for a few minutes and serve immediately.
Recipe Notes

CAN I MAKE THIS AHEAD OF TIME?

You can Spiralizer your noodles up to a few days before making it! But I don't recommend making it until right before serving.

HOW DO I STORE LEFTOVERS?

WHAT?! you have leftovers. I'm shocked. just kidding. For leftovers, just place them in an air tight container in the fridge. They'll keep for a week. Simply reread in microwave or skillet.
Nutrition Facts
Caprese Zoodles
Amount Per Serving
Calories 272 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 48mg16%
Sodium 1344mg58%
Potassium 555mg16%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 9g10%
Protein 16g32%
Vitamin A 1076IU22%
Vitamin C 37mg45%
Calcium 359mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

3 thoughts on “Pesto Zucchini Noodles

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  1. Love It! I could Only Imagine All of the Delicious and Healthy meals I could make for my family with this Fabulous mixer. Thank you for these Amazing tips and for the Awesome giveaway. What a Blessing this would be. Entered as mommy_to_an_angel_.

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  3. 5 stars
    This recipe is such a flavorful delight! I am able to use almost all ingredient straight from my garden. The mozzarella really does give it that extra boost of goodness. Thanks for sharing this with the world! Even my 18 month old baby was asking for more and she is a picky eater!