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Quick Zucchini Noodles with Pesto

Rated as 5 out of 5 Stars
2 made it  |  0 reviews   |  2 photos

"Looking for a new way to prepare your garden's zucchini harvest? Make low-carb zucchini noodles, aka zoodles, with a spiralizer! You can make this dish in 25 minutes, with no waiting for the water to boil. The uncooked zucchini is tossed with hot olive oil and a blend of parsley, ground walnuts, and Parmesan cheese, and then topped with fresh tomatoes and olives. The hot olive oil makes it warm, but this is not a hot dish."
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25 m servings 1128
Original recipe yields 2 servings


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  1. Place Parmesan cheese in the bowl of a food processor; process into small crumbs. Add walnuts and process into small crumbs.
  2. Heat olive oil in a large skillet over medium-high heat until hot. Stir in parsley and garlic and remove from heat. Toss zucchini noodles with the hot oil mixture and Parmesan-walnut mixture. Top with cherry tomatoes and olives to serve.

Nutrition Facts

Per Serving: 1128 calories; 98.9 38.1 33.8 44 1930 Full nutrition

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