Zucchini Noodles with Pesto

Zoodles get a bad reputation from soggy execution; treated right — salted, drained, and barely kissed by the pan — they’re a fresh, naturally gluten-free canvas for garlicky pesto. This is the light dinner for the week zucchini takes over the garden.

Yield: Serves 2 · Time: 20 min

Ingredients

• 3 medium zucchini, spiralized
• 1 tsp salt
• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 1/2 cup basil pesto (labeled GF if jarred)
• 1 cup cherry tomatoes, halved
• Parmesan, lemon zest, and toasted pine nuts to finish

Directions

1. Salt the zoodles in a colander 10 minutes, then squeeze gently in a towel.
2. Warm the oil with garlic until fragrant; add tomatoes for 1 minute.
3. Add the zoodles and toss just 60–90 seconds — warm, not cooked.
4. Off heat, toss with pesto.
5. Finish with Parmesan, lemon zest, and pine nuts.

Pro tip: The pan should finish, not start, the job — zoodles carry-over cook on the plate in seconds.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.