Quick and Simple Vegan Zucchini Noodles with Pesto | Oil-Free

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Quick and Simple Vegan Zucchini Noodles with Pesto | Oil-Free

This Zucchini Noodle with Pesto recipe is vegan, plant-based, oil-free, and easy to make.  

This is a plant-based recipe that is great if you are just being introduced to a plant-based diet or even if you are just looking for adding in more plant-based foods into your life.

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Spirooli Spiralizer

Zucchini is high in antioxidants and provides can promote many health benefits including:

Healthy Digestion

Reducing blood sugar levels

Improving Eye Health

Improving Heart Health and Circulation

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Zucchini from our garden

This summer squash is nutritious and full of flavor.

Here are some of the ways you can enjoy this versatile plant food.

Spiralize it into spaghetti shaped noodles

Roast it

Add it to your favorite pasta

Enjoy it raw in a salad or power bowl

Add it to a Stir Fry

Dehydrate It

Add it to your favorite smoothie

Make Zucchini Chips

To keep zucchini fresh, you should store them whole, dry in an open paper bag in the refrigerator. 

And did you know that zucchini is 94% water, making it a great plant-based vegetable for helping keep you hydrated. 

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Getting ready to pick the zucchini from our garden to make this recipe

This year was our first year growing zucchini at our new place.  Last fall we moved to a home with acreage and planted our first garden here.  Zucchini was one of the first things we planted and 3 months later, we are enjoying some of the biggest zucchini’s I have ever seen, so I decided I would make this Zucchini Noodle with Pesto and share it with you. 

For this recipe you will need the following equipment:

Spiralizer

High Speed Blender or Food Processor

Large Bowl

Large Frying Pan (optional)

Salad Spinner

Ingredients you will need for this recipe to make about 4-6 servings:

6 Medium Zucchini’s or 2-3 Large Zucchini’s.

Although I do recommend that you use medium sized zucchini as I found a large size ended up not being as easy as I thought. I ran into problems with it staying on the spiralizer and also it was almost too much and I actually broke my plastic spiralizer, which is why I recommend using a stainless steel one. Not only does it help reduce the use of plastic, they hold up better.

1 tsp Salt

Our Dairy-free Basil Pesto Sauce (Link to the Recipe)

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Using the medium sized zucchini from our garden was much made making these into noodles much easier
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The large zucchini did not work so well on our Spirooli, it ended up breaking it right at the end of making this recipe
vegan zucchini noodles with pesto, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta
Another reason to use medium zucchini instead of larger ones. I ended up cutting up these into cubes, roasted them and added them to the dish
vegan zucchini noodles with pesto, plant based diet, vegan diet, vegan recipes, vegan foods, vegan pasta
Our Dairy-free Basil Pesto Sauce garnished with a fresh basil leaf we grew in our Aerogarden

Once you are done gathering your ingredients, you will want to spiralize the zucchini into a bowl. I decided this time not to cook it, but you can also cook it on the stove on medium heat for about 5-7 minutes. 

Once I finished making the zucchini into spaghetti noodle shape, I added them to a salad spinner to get out the excess water.  I found that doing this helped make the noodles less mushy.

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Using our salad spinner to get off excess water from the zucchini noodles
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Zucchini Noodles

If you want to serve your dish warm, you can heat up all the ingredients in a large frying pan on the stove on medium-low for about 5-7 minutes.  If you have a high-speed blender like a Vitamix Venturist V1200 you can also heat up the sauce by blending it in the blender until warm.

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It also tastes just as delicious without having to warm up the pesto. Either way, this delicious and nutritious plant-based recipe is sure to be a family favorite.

Yield: 4

Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

This Zucchini Noodles with Pesto is plant-based, oil-free, and can be made in under 30 minutes.

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 20 minutes

Ingredients

Instructions

      1. Trim the ends off of the zucchini. Use a spiralizer or vegetable peeler to turn into noodles.
      2. Add the zucchini noodles to a salad spinner to remove excess water.
      3. In a bowl, combine the zucchini noodles, basil pesto sauce. Enjoy!




Notes

You can eat this dish warm or cold. If you prefer to have it warmer. You can heat the ingredients in a large frying pan on the stove on medium-low for 5-7 minutes.

Here are some other plant-based recipes we thought you might like:

Plant-based Pesto Pasta

Spinach and Mushroom Lasagna with Cashew Ricotta

Roasted Veggies

Here are some kitchen essentials that are helpful in making this recipe:

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DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU.

Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.

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