When I first started my gluten-free journey, one of the things I missed most was pasta. After years of making handmade tagliatelle and gnocchi in Tuscany’s kitchens, letting go of wheat was like saying goodbye to a piece of home. That’s when I discovered zucchini noodles, or zoodles, a light, healthy, and surprisingly satisfying alternative to traditional pasta.
This dish, Gluten Free Zucchini Noodles with Pesto, brings back the heart of Italian cooking with a nourishing twist. It’s warm, fresh, and ideal for cozy autumn evenings. The homemade pesto clings perfectly to the tender zucchini spirals, creating a vibrant plate that’s as beautiful as it is delicious.
Whether you’re looking for a quick weeknight dinner or an elegant gluten-free dish to share with family, this recipe will earn a spot in your regular rotation. In today’s post, I’ll guide you through everything you need: the ingredients, step-by-step cooking tips, variations, storage tricks, and even links to more gluten-free inspiration from my kitchen. Let’s get cooking!
Gluten Free Zucchini Noodles with Pesto
Equipment
- spiralizer or julienne peeler
- food processor
- skillet
- tongs or spoon
- cutting board
Ingredients
- 4 medium zucchinis, spiralized
- 2 cups fresh basil leaves
- 0.5 cup olive oil (extra virgin, cold-pressed)
- 0.33 cup pine nuts or almonds
- 2 garlic cloves, peeled
- 0.25 cup grated Parmesan or nutritional yeast
- 1/2 lemon, juiced (optional)
- salt and pepper to taste
- cherry tomatoes, halved (optional garnish)
- toasted almond slivers or pumpkin seeds (for crunch)
Instructions
- Wash and trim the zucchinis. Spiralize using a spiralizer or julienne peeler. Pat dry with a towel to remove moisture.
- In a food processor, add basil, garlic, pine nuts, and Parmesan or nutritional yeast. Pulse until chopped. Slowly drizzle in olive oil while blending to form pesto.
- In a skillet over medium heat, add olive oil and sauté zucchini noodles for 2–3 minutes. This softens them slightly. (Optional: skip for raw version.)
- Remove skillet from heat. Toss warm zoodles with the prepared pesto until well coated.
- Top with halved cherry tomatoes, toasted nuts, or extra Parmesan. Serve immediately while warm.
Notes
Nutrition
Ingredients for Gluten Free Zucchini Noodles with Pesto
To keep things fresh and simple, here’s what you’ll need for this recipe:
- 4 medium zucchinis, spiralized
- 2 cups fresh basil leaves
- 1/2 cup olive oil (extra virgin, cold-pressed)
- 1/3 cup pine nuts (or almonds for a more budget-friendly option)
- 2 garlic cloves, peeled
- 1/4 cup grated Parmesan cheese (or dairy-free nutritional yeast if vegan)
- Salt and pepper, to taste
- Juice of 1/2 lemon, optional for brightness
- Cherry tomatoes, halved (optional, for garnish)
- Toasted almond slivers or pumpkin seeds (for crunch)
Want a little more substance? Add grilled chicken, baked tofu, or sautéed shrimp. It’s a flexible base that welcomes your creativity.
Step by Step Instructions
Making zucchini noodles with pesto is simple, even for kitchen beginners. Just follow these easy steps:
1. Spiralize the Zucchini
Wash the zucchinis and cut off the ends. Using a spiralizer or julienne peeler, create long, noodle-like strands. Pat dry with a clean towel to remove excess moisture.
2. Make the Pesto
In a food processor, combine the basil, garlic, pine nuts, and Parmesan (or nutritional yeast). Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture becomes a smooth, green sauce. Season with salt, pepper, and lemon juice to taste.
3. Sauté the Zoodles (Optional)
In a large skillet over medium heat, add a touch of olive oil and sauté the zucchini noodles for 2–3 minutes. This softens them slightly while keeping a little bite. If you prefer them raw, skip this step.
4. Combine & Toss
Remove the zoodles from heat and gently toss them with the pesto. Mix until everything is well coated.
5. Garnish & Serve
Top with cherry tomatoes, toasted almonds, or an extra sprinkle of cheese. Serve immediately while warm and fragrant.
Bonus tip: This dish pairs beautifully with a light white wine or sparkling water with lemon and mint.
Tips for Perfect Gluten Free Zucchini Noodles with Pesto
Don’t Overcook the Zoodles
One of the biggest mistakes is overcooking. Zucchini holds a lot of water and can quickly turn mushy. Just a quick toss in the skillet is all they need.
Use Dry Basil for Longer Storage
If using fresh basil, make sure it’s dry before processing. Any excess water will make the pesto spoil faster.
Toast Your Nuts for Deeper Flavor
A quick toast in a dry skillet intensifies the flavor of pine nuts or almonds. Just be sure to stir constantly and remove from heat as soon as they start to brown.
Make It Ahead
Prepare the pesto in advance and store it in the fridge for up to 5 days. It also freezes beautifully in ice cube trays, just pop one out and defrost as needed.
Adjust for Texture and Taste
Want it creamier? Add an extra tablespoon of olive oil. Prefer more tang? Squeeze in more lemon. This recipe is forgiving and open to your personal taste.
Variations to Try
Vegan & Dairy-Free Version
Swap Parmesan for nutritional yeast and add a tablespoon of soaked cashews to the pesto for creaminess.
Protein Additions
For more substance, try adding:
- Sliced grilled chicken
- Roasted chickpeas
- Marinated tofu cubes
- Shrimp sautéed with garlic
Low-FODMAP Option
Skip the garlic and use garlic-infused olive oil instead. It gives you the flavor without the digestive distress.
Other Veggie Noodles
Don’t stop at zucchini. Try mixing in:
- Carrot noodles
- Sweet potato noodles
- Cucumber (for a cold version)
Need more lunch ideas? You’ll love this Quick Gluten-Free Chicken Stir Fry with Veggies, another weeknight-friendly favorite.
Storage and Meal Prep Suggestions
This dish is best fresh, but here’s how to make it work for meal prep:
Store Components Separately
Keep the zucchini noodles and pesto in separate containers. Combine only when ready to eat to avoid sogginess.
Fridge
- Zoodles: 2 days (wrapped in paper towel inside container)
- Pesto: 5 days in an airtight jar
Freezer
- Pesto only. Freeze in small portions (ice cube trays work great) for up to 3 months.
Reheating Tips
Zucchini noodles don’t microwave well, try a quick skillet toss instead. For a warm meal, heat gently and stir in the pesto last.
Craving more fall comfort food? Check out these Mini Pumpkin Fritters with Cinnamon Yogurt Dip for a sweet-salty snack that’s gluten-free and perfect for guests.
FAQs about Gluten Free Zucchini Noodles with Pesto
1. Can I make this dish without a spiralizer?
Yes! A julienne peeler or sharp knife works. You can also buy pre-spiralized zucchini at most grocery stores.
2. How do I keep zucchini noodles from getting watery?
Salt them lightly and let them sit for 10 minutes, then pat dry. Also, avoid overcooking—they only need a quick sauté.
3. Is this recipe keto-friendly?
Yes. It’s naturally low in carbs, especially if you avoid starchy add-ins like chickpeas or beans.
4. What’s the best cheese substitute for pesto?
Nutritional yeast gives a cheesy flavor with no dairy. You can also try vegan Parmesan or soaked cashews for richness.
Conclusion
Gluten Free Zucchini Noodles with Pesto are a weeknight hero: fast, fresh, and full of flavor. With a homemade basil pesto, spiralized zucchini, and vibrant toppings, this dish honors Italian tradition while supporting a gluten-free lifestyle.
Whether you’re new to gluten-free eating or a seasoned home chef, this recipe is one you’ll return to again and again. It’s adaptable, beginner-friendly, and beautifully nourishing.
Want more cozy, healthy dishes? Try my Zucchini Noodles Low Calorie Recipe or this hearty Easy Gluten Free Pesto Pasta with Cherry Tomatoes for pasta lovers.