dinner, lunch

Pesto Zoodles

Pesto Zoodles
Is anyone else loving this zoodle trend that’s going around? For any newbies, a zoodle is a mix between a noodle and a zucchini. Well, sort of a mix. Really, it’s just zucchini cut in the shape of a noodle so people can pretend they’re eating delicious carby pasta when really they’re just munching on veggies. But my goodness I’m making it sound like I have something against zoodles. Let me clarify that I absolutely do NOT. In fact, I looove zoodles–mainly because of the way their name rolls off your tongue. Zooooooodle…

Pesto Zoodles
The best way to make this dish is by using a vegetable spiralizer. If you don’t have one on hand, you can always use a knife and cut the zucchini into long, thin strands, but I promise you, life will be easier if you invest in one of these awesome tools.

This pesto zoodle dish can be eaten warm or cold, and it’s a seriously healthy meal. Just enjoy the smell of fresh basil as your blender crushes it down into a creamy, delicious pesto sauce. Yay for zoodles!

Pesto Zoodles

Yield: 4


  • 4 small zucchini
  • 2 cups shredded or cubed chicken
  • 6 mushrooms, sliced
  • 3 large tomatoes, chopped
  • Pinch of salt and pepper
  • Pesto to taste
  • Pesto Sauce
  • 1/2 cup pine nuts
  • 3-4 garlic cloves
  • 3 cups fresh basil leaves, packed
  • ½ cup freshly-grated Parmesan cheese
  • ½ cup olive oil
  • Salt and pepper to taste


  1. Make the pesto. In a food processor or powerful blender, mix together the pine nuts, garlic, basil and cheese. Slowly add the oil while mixing and then add in the salt and pepper. Blend until completely mixed. Set aside.
  2. Using a spiralizer (see notes) cut the zucchini into “noodles.”
  3. Heat a medium-sized pan and add the zoodles, chicken, mushrooms, salt, pepper and a few spoonfuls of pesto sauce. Stir continually so it doesn’t burn.
  4. Once the zoodles are warm and the mushrooms are cooked (but still slightly firm,) add the tomatoes. Allow the tomatoes to warm for a minute or so, and then remove from the heat.
  5. Serve immediately.


The pesto recipe makes about 2 cups. Add as much or as little as you’d like to your zoodles, then refrigerate or freeze the rest.

Spiralizers can be bought here for cheap. If you don’t have a spiralizer, just use a knife to cut the zucchini into long, thin strips.


***This post contains affiliate links, but only because we LOVE spiralizers and fully endorse this product!***

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  • Reply Leisel October 19, 2015 at 5:05 am

    Well, that was interesting. I’d never heard of zoodles before and you’re right, it is a fun word to say. Possibly something worth playing with in the kitchen.

    • Reply Sarah October 19, 2015 at 9:21 am

      Yes, zoodles are a great alternative to pasta! Try it out!

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