Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Pesto Zucchini Noodles

Prior to my grain free days, one of the cornerstones of my mostly vegetarian kitchen was scrumptious italian pasta. This recipe was a wonderful replacement! Not only are the flavors amazing, zucchini is easy to digest and much more nutritious compared to typical starch filled noodles. Zucchini is a good source of Vitamin C and lutein, an antioxidant.

Pesto Zucchini Noodles



Ready in

30 minutes



  • 6 – 8 medium sized zucchini
  • 1 tablespoon extra virgin olive oil
  • shredded parmesan cheese as topping (omit if vegan)

Pesto Sauce:

  • 4 – 6 oz. basil
  • 1 tablespoon almond butter
  • 3 gloves garlic
  • 1/2 teaspoon sea salt
  • 1/2 – 1 tablespoon lemon
  • 1/4 cup extra virgin olive oil


1. Clean zucchinis by rinsing with water.

2. Peel zucchinis and trim off the ends.

3. Using the vegetable peeler, scrape strips off the entire length of the zucchini. Turn the zucchini while you peel to get all sides. You can peel the entire zucchini. If the seeds bother you, stop once you reach them.

4. Heat the tablespoon of oil in a large pan on medium high heat. Add the zucchini strips to the pan.

5. Saute the zucchini for about 3 – 5 minutes. Set aside while you prepare the sauce

6. In a food processor (or blender) add the basil, almond butter, garlic, salt, lemon and about half of the oil. Blend until it forms a nice mush.

7. Add remaining oil. You may need to scrape the sides to put the sauce ingredients nearer the blades of the processor.

8. Blend until the mixture is smooth and creamy looking.

9. Serve noodles topped with pesto sauce and a sprinkle of parmesan cheese.

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3 Responses to Pesto Zucchini Noodles

  1. Sudha says:

    I tried this and it was awesome! Since I am on a no dairy, no nuts, no soy , no eggs diet..this has been a welcome change…
    Simply amazing..keep up the good work!

  2. Aditi says:

    I love this dish! It’s a huge hit at home and makes a great lunch s/w too.. I mixed it up with some peeled carrots and bell peppers and rolled it up in a lavash bread.. Thanks Raj and Sonia..
    keep up the excellent work. I just saw the jam recipie and cannot wait to try that one.
    Great job ladies!!

  3. Pingback: Spicy Paneer Pizza | Flip Cookbook

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