Bone Healthy Zucchini Pesto Noodles

Published: October 25, 2016
Updated: March 4, 2019

Bone-healthy Zucchini Pesto Noodles

Did you know that zucchinis are fruits? Well botanically speaking that is! Just thought I’d start off this recipe with a little fun fact for you. 🙂

I’ve always loved cooked zucchini. In my mom’s ratatouille (french Mediterranean-style vegetable stew) or grilled on the barbecue. But I had never thought of having it raw until a few years ago when my roommate in Montreal bought a spiralizer and made raw zucchini noodles.

Since then, I quickly bought my own and have made all kinds of spiralized vegetable salads and dishes.

My favorite has to be the classic, pesto zucchini noodles. I used to use only store-bought pesto sauce out of convenience until one summer in France, my aunt made pesto in her food processor in less than 5 minutes!

I didn’t even know how simple it was to make, but most importantly how much better it tasted! But don’t get me wrong, any pesto is delicious and I still keep a jar around for the times when I run out and I am too lazy to make it from scratch (we all get those days no?)

Alright without any further ado, here’s the recipe:

Ingredients for Zucchini Pesto Noodle Recipe

Bone-healthy Zucchini Pesto Noodles

Zucchini Pesto Noodles

These are just the perfect answer to those carb cravings we all get when winter is coming. But this is packed with nutrients and a lot less carbohydrates but most importantly: no processed ingredients or wheat gluten.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 402 kcal

Ingredients
  

Equipments:

  • food processor
  • Spiralizer or julienne peeler

The Pesto Sauce - makes 1/2 cups fresh pesto

  • 1 1/2 cups fresh basil leaves organic, packed (50g)
  • 1 cup baby spinach organic, packed
  • 1/2 cup parmesan freshly grated
  • 1/3 cup pine nuts
  • 2-3 garlic cloves minced
  • 1/2 cup olive oil extra virgin, organic
  • Salt and Pepper to taste

The Zucchini Noodles

  • 4 medium zucchini

Instructions
 

For the Pesto

  • Add the washed and dried basil and spinach to the food processor with the pine nuts, parmesan, and garlic. 
  • Pulse and scrape down side until finely chopped.
  • With the food processor running, add the olive oil in a thin stream. This will help emulsify (blend) the pesto.  
  • Add salt and pepper and pulse to incorporate.

Use for your zucchini noodles or any type of pasta or transfer to container to store in the fridge.

    For the Noodles

    • Wash and dry zucchini.
    • Cut off ends and spiralize!

    Notes

    You can have the zucchini noodles raw with your homemade pesto sauce and some sliced cherry tomatoes for a wonderful salad. Or you can sauté the zucchini noodles with the pesto sauce for a warm noodle dinner!
    For a vegan alternative, omit the parmesan or use ground almond and nutritional yeast instead!

    Nutrition

    Calories: 402kcalCarbohydrates: 8gProtein: 8gFat: 38gSaturated Fat: 6gCholesterol: 8mgSodium: 223mgPotassium: 658mgFiber: 2gSugar: 5gVitamin A: 1670IUVitamin C: 39.3mgCalcium: 205mgIron: 2.1mg
    Keyword low-carb, zucchini noodles
    Tried this recipe?Let us know how it was!

    Ingredients for Zucchini Pesto Noodle Recipe

    Zucchinis are low in saturated fat and sodium and very low in cholesterol. They are a good source of Vitamin A, Thiamin, Niacin, Phosphorus and Copper. Did you know that they are actually a good source of protein too? Awesome right!? And they are a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium, and Manganese.

    Interestingly, they are also a source of omega 3 fatty acids! One medium sized zucchini has 92.1 mg of Omega-3 fatty acids and 54.9 mg of omega 6 fatty acids!

    That’s a bone-healthy fruit right there!

    I hope you enjoy this super simple recipe and get very creative with all the different sorts of noodle/sauce variations! Are you a tomato sauce person or a cheesy alfredo? Let me know in the comments below!

    Zucchini and Pesto Noodles Recipe

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    This article features advice from our industry experts to give you the best possible info through cutting-edge research.

    Prof. Didier Hans
    PHD, MBA - Head of Research & Development Center of Bone Diseases, Lausanne University Hospital CHUV, Switzerland,
    Lara Pizzorno
    MDiv, MA, LMT - Best-selling author of Healthy Bones Healthy You! and Your Bones; Editor of Longevity Medicine Review, and Senior Medical Editor for Integrative Medicine Advisors.,
    Dr. Liz Lipski
    PhD, CNS, FACN, IFMP, BCHN, LDN - Professor and Director of Academic Development, Nutrition programs in Clinical Nutrition at Maryland University of Integrative Health.,
    Dr. Loren Fishman
    MD, PhD - Medical Director of Manhattan Physical Medicine & Rehabilitation and Founder of the Yoga Injury Prevention Website.,
    Dr. Carole McArthur
    MD, PhD - Professor of Immunology, Univ. of Missouri-Kansas City; Director of Residency Research in Pathology, Truman Medical Center.,