Description
A quick, keto-friendly weeknight meal featuring spiralized zucchini tossed in vibrant basil pesto. Light, garlicky, and loaded with Mediterranean herbs and toasted pine nuts. Perfect for healthy, vegetable-rich dinners.
Ingredients
4 medium zucchini (about 2 lbs total)
1 cup fresh basil pesto (alcohol-free, store-bought or homemade)
2 tbsp extra-virgin olive oil
3 cloves garlic, finely minced
1/4 cup toasted pine nuts or chopped walnuts
1/2 cup freshly grated Parmesan cheese
1/4 tsp sea salt
1/4 tsp freshly cracked black pepper
Pinch of red pepper flakes (optional)
Instructions
Spiralize the zucchini into long, thin noodles using a spiralizer or vegetable peeler.
Heat the olive oil in a large skillet over medium heat for 60–90 seconds.
Add the minced garlic and cook for 1–2 minutes until fragrant, stirring constantly.
Add the zucchini noodles and sauté for 2–3 minutes until just tender.
Remove from heat and stir in the pesto, toasted pine nuts, Parmesan, salt, and pepper. Toss to coat evenly.
Optionally add red pepper flakes for a spicy kick.
Notes
Substitute walnuts for pine nuts if preferred
Add cherry tomatoes or diced cucumber for extra crunch
Use vegan Parmesan for a dairy-free version
Serve immediately for best texture
- Prep Time: 10
- Cook Time: 8
- Category: Recipes
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg