Go Back
Vegan Zucchini Noodles with Pesto on White Plate
Print Recipe

Zucchini Noodles with Dairy-Free Pesto Recipe

This quick and simple dish is a great way to use up some summer produce and can be made in 15 minutes or less. Tomato, basil, and zucchini all make an appearance around the same time, making this an easy go-to meal when you're looking for something healthy and light. Use any leftover pesto in salad dressings, wraps, or freeze to use later for another quick meal.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Zucchini Noodles Recipe Low Carb
Servings: 4
Calories: 280kcal

Ingredients

  • 4 medium zucchini
  • 1 tbsp olive oil extra virgin
  • 2 cups cherry tomatoes halved
  • 1 clove garlic minced
  • 1 tsp thyme dry (or 1 tbsp fresh)
  • 1/4 tsp salt
  • 1/4 tsp black pepper ground

To Serve

  • Dairy Free Pesto see recipe
  • fresh basil leaves optional

Instructions

  • To prepare the zucchini noodles, start by slicing off the ends of the zucchini. Using a food spiralizer make the 'noodles' by twisting the entire zucchini through the device. Once you have spiralized all of the zucchini, use a knife to make one cut down the pile of noodles so you don't end up with extremely long noodles. Set aside.
  • Prepare the dairy-free pesto as per the recipe instructions (above).
  • Heat a frying pan over medium heat and add the oil. Add the halved tomatoes, garlic, thyme, salt, and pepper. Let cook for about 3 minutes, stirring occasionally.
  • Add the zucchini noodles and dairy-free pesto to the frying pan and mix gently. There is no need to cook the noodles as this will result in excess water being released from the zucchini. Simply heat the noodles and pesto in the frying pan and gently mix all of the ingredients together. This should take only 1-2 minutes. Serve warm or cold.

Notes

Recipe adapted from Love and Lemons Cookbook
No pesto: Add parmesan cheese before serving, or nutritional yeast for a dairy-free version.
No basil: Try a cilantro pesto, or arugula or kale works too.
No zucchini: Try using black bean noodles, or traditional pasta if not gluten-free.