Pesto Zucchini Noodles

Pesto Zucchini Noodles

Quickly stir-fried in a skillet these spiralized zucchini noodles are made with purchased pesto for a quick summer side dish.


  • 1 zucchini or summer squash, about 8″ (20cm) long
  • 1 tbs butter
  • 1 tbs salad olive oil
  • 2 medium shallots, finely chopped
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes, quartered
  • 3 tbs pesto
  • handful fresh basil leaves, finely chopped


  • Spiralize zucchini into spaghetti strands. 
  • Heat butter in a large skillet over medium heat. 
  • Add shallots and sauté until tender, 4 – 5 minutes. 
  • Add garlic, cherry tomatoes and sauté briefly
  • Add zucchini, basil, and sauté another 3 – 4 minutes, until tomatoes are soft and zucchini is just tender
  • Remove from heat, add olive oil, pesto, toss to combine and serve.


I use the larger size round noodle for these. If you use a smaller diameter you may want to reduce cooking time. Take them off the heat before they start rendering too much water. It works best with a large skillet so the noodles fry quickly rather than steam

Keywords: zucchini noodles, zoodles