Zucchini Zoodles & Pesto

By Laurie_GlutenFreeYummy
August 16, 2015

Author Notes: At only 20 calories per cup making 'pasta' out of vegetables is a perfect substitute. Zucchini & yellow squash zoodles with pesto is missing the carbs without missing the flavor!Laurie_GlutenFreeYummy

Serves: 3-4



  • 3 zucchini (medium)
  • 2 Yellow Squash (medium)
  • 1 cup cherry tomatoes (sliced in half)
  • 4 ounces fresh mozzarella
  • 1 1/2 cups chicken stock
  • 1/3 cup dry white wine
  • 2 tablespoons butter


  • 1 teaspoon sea salt
  • 1/4 cup fresh Parmesan cheese
  • 2 garlic cloves
  • 1/3 cup almond, walnut, or pine nuts
  • 1/2 cup extra virgin olive oil
  • 4 cups fresh basil leaves


  1. Combine all pesto ingredients together in a food processor and process for 1 minute or until all ingredients are pulverized.
  2. Using a vegetable spiraler, spiral the zucchini and yellow squash. Blot spiraled noodles with a paper towel to remove excess moisture.
  3. In a large skillet combine chicken broth, white wine, butter, 1/3 cup pesto, and sliced tomatoes over medium heat.
  4. When broth has come to a boil, add spiraled noodles and cook for about 1 minute. Do not over cook or noodles will become mushy.
  5. Place "noodles" in a low, flat bowl with a small amount of broth. Serve with a few slices of fresh mozzarella and salt & pepper to taste.

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1 Comment

Aimee July 18, 2018
Yum! I added chestnuts for a creamy crunch too. Quick Question: How long do zoodles last in the fridge? and Should I re-heat to reduce the water content?