Zucchini Noodles with Pesto Rosso

The theme for Monday posts in July is Zucchini.

Zucchini is the Italian word for summer squash and, for unknown reasons, in the U.S. green striped summer squash are called zucchini – all the rest are summer squashes, usually noted with their color.

Courgette is the French word for summer squash and, in most of the rest of the English-speaking world, refers to all summer squashes.

As squash is a perfectly good word, one can only assume that by giving them a French or Italian name they are meant to be more appealing.

As they are so prolific and ’tis the season, I am featuring summer squash recipes, starting with easy and getting more creative as growers get more desperate.

Click here to Pin Zucchini Noodles with Pesto Rosso


Zucchini Noodles with Pesto Rosso

This is an easy summer side that is ready in under 15 minutes. We love Pesto Rosso.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables


  • 1 zucchini or summer squash, about 8″ (20cm) long
  • 2 tsp olive oil
  • 2 tbs pesto rosso or regular pesto
  • 1 tbs salad olive oil


  • Slice the zucchini with a vegetable / potato peeler into paper thin strips.
  • Stop slicing when you get to the seeds – discard the center with the seeds.
  • Heat the 2 tsp of olive oil in a large skillet over medium-high heat.
  • Add the zucchini noodles and quickly stir-fry just until they start to wilt, about 2 minutes.
  • Remove from heat.
  • In a medium bowl mix the pesto rosso and 1 tbs salad olive oil.
  • Add zucchini noodles and toss to coat.
  • Serve.


These ‘noodles’ are easily made with a vegetable peeler. This uses purchased Pesto Rosso – which is pesto with a bit of tomato added.
Use any summer squash / zucchini for this.


  • Serving Size: 1/2 recipe
  • Calories: 182
  • Sugar: 2.7 g
  • Sodium: 160 mg
  • Fat: 18.5 g
  • Saturated Fat: 2.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 1.2 g
  • Protein: 1.9 g
  • Cholesterol: 0 mg

Keywords: summer squash, zucchini, zucchini noodles

Zucchini Noodles with Pesto Rosso

If you have a spiralizer, and prefer ‘zoodles’: Pesto & Cherry Tomato Zucchini Noodles

That’s it !

2 thoughts on “Zucchini Noodles with Pesto Rosso”

  1. I’m fortunate that I can get a variety of pestos here that don’t have nuts in them. It used to be that I could only find traditional ones, but now, there are some very good ones that are really tasty without. Makes me happy that I can enjoy that concentrated flavor and not have to worry about the nuts at all.

    • It’s always nice when we can find good foods that fit our diet lol It would seem logical to have pestos without nuts as so many people have allergies now. And it’s the basil and Parmesan that make the flavor for me.

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